Homemade Crockpot Meatballs Recipe

This recipe doesn't call for many ingredients. You can also decide for yourself how much fat you'd like in the meatballs. Some people like a leaner, more dense meatball, while others like a slightly fattier meatball made with a higher fat content ground beef. Usually between 85%-90% is a safe bet.

* 2 pounds ground sirloin beef
* 1 1/4 cup bread crumbs
* 3/4 cup grated cheese
* 5 fresh basil leaves, chopped
* 3 eggs

For the sauce:

* 2 cans crushed tomatoes
* 1 can diced tomatoes
* 1 tablespoon minced garlic
* 5 fresh basil leaves, large
* 2 Tbsp olive oil
* 1 tsp coarse ground black pepper
* 1 tsp sea salt

Directions for the sauce:

1. Combine the olive oil and minced garlic over medium heat. Saute the garlic lightly until just brown. Add remainder of the ingredients to the crockpot.

2. With a fork or vegetable masher, mash the tomatoes until it is part of the sauce, not just chunks.

3. Bring the sauce to a near boil, stirring occasionally, then simmer on low.

Unlike many other crockpot meals, this one might take a while from start to finish. However, it's preparation time is minimal. Once you shape the meatballs, you'll be ready to just throw them in the sauce and let them simmer until dinner.

1. Combine the beef in a large bowl with the bread crumbs, grated cheese, and eggs. Stir well.

2. Using clean hands, combine the ingredients, along with the basil. Smoosh the ingredients and beef well together until thoroughly combined.

3. For leaner meatballs and a less greasy sauce, preheat an oven to 350 degrees. Place the meatballs on a wire rack resting on a cookie sheet. Cook for approximately 20 minutes, until the meatballs have cooked slightly to release some of the fat while cooking. You can also cook the meatballs in the crockpot only for a more tender, juicy meatball.

4. Add the sauce to the crockpot and turn the sauce on high. Add the cooked (or uncooked) meatballs to the sauce. Cook on high for 2 hours, then switching to low for an additional 4 hours. More time may be required for meatballs not cooked in the oven first (approximately an extra 90 minutes).

5. Test a meatball before serving. Internal cooked temperature should be 160 degrees F. Cut open the meatball to see if the inside is pink as well. If the inside is slightly pink, cook the meatballs another hour and recheck. Serve immediately with your favorite pasta or in a sandwich!

6. Cool the crockpot meatballs thoroughly before placing in a fridge. A hot crockpot can heat up a fridge in no time and spoil your other food.

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