Slow Cooker Veal Meatballs are tender, flavorful meatballs simmered in a rich tomato sauce. They make an easy, comforting weeknight dinner or an impressive dish for guests, and they freeze well for future meals.
The aroma of these meatballs cooking in the slow cooker is irresistible. One of the joys of using a slow cooker is the set-and-forget convenience: combine the sauce ingredients, form the meatballs, nestle them into the sauce, and let the crockpot do the rest. The result is a hearty, homestyle meal with deep tomato flavor and tender veal meatballs. This recipe pairs well with pasta, crusty bread, or can even be served as an appetizer.
Recipe Ingredients
Below is a clear overview of the ingredients. Exact amounts and the full recipe card follow further down.
- Veal: Ground veal produces especially tender, mild-flavored meatballs.
- Tomatoes: A mix of crushed and diced tomatoes creates the sauce. You can substitute a preferred jarred tomato sauce if desired.
- Spices: Dried basil, oregano, thyme, crushed red pepper (optional) and fresh parsley season the meatballs and sauce.
- Bread crumbs: Soft bread crumbs help bind the meatballs and keep them moist.
- Cheese: Freshly grated Parmesan adds savory depth and helps with binding.
How to Make These Veal Meatballs
Step 1 — Prepare the sauce: Add all sauce ingredients to the slow cooker and stir to combine.
Step 2 — Form the meatballs: In a large bowl, mix together the meatball ingredients. Using a cookie scoop or your hands, form 1-inch meatballs. Gently place them into the sauce so they are partially submerged.
Step 3 — Slow cook: Cook on low for 6–8 hours or on high for about 4 hours. The long, gentle simmer keeps the veal tender and allows flavors to meld.
Step 4 — Serve: Serve the meatballs with your choice of pasta, garnished with fresh parsley or basil and extra Parmesan. They also work well as a warm appetizer with toothpicks or on small rolls for sandwiches.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop in a covered skillet until warmed through. These meatballs also freeze well—freeze portions in a sealed container or freezer bag for up to 3 months; thaw overnight in the refrigerator before reheating.
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Slow Cooker Veal Meatballs
Ingredients
- 28 ounces crushed tomatoes
- 2 – 15 ounce cans diced tomatoes
- 1 tablespoon dried basil
- 2 teaspoons oregano
- 1 teaspoon thyme
- 2 bay leaves
- 1/4 teaspoon red pepper (optional)
- 3 garlic cloves, minced
- 1/2 sweet onion, chopped
- 1 tablespoon sugar
- 1 pound ground veal
- 1/4 cup soft bread crumbs
- 1 egg, slightly beaten
- 2 tablespoons parsley, finely chopped
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon crushed red pepper (optional)
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup Parmesan cheese, grated
Instructions
- Put all sauce ingredients into the slow cooker and stir to combine.
- In a large bowl, combine the meatball ingredients. Form 1-inch meatballs and nestle them into the sauce so they are partially submerged.
- Cook on low for 6–8 hours or on high for about 4 hours.
- Serve with pasta, garnish with fresh parsley, basil and extra Parmesan. Alternatively, serve as an appetizer.
Notes
- Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or in a covered skillet until warmed through.
Nutrition
Serving: 30 meatballs • Calories: 43 kcal • Carbohydrates: 4 g • Protein: 4 g • Fat: 2 g
Nutrition information is automatically calculated and should be used as an approximation.