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Feed a crowd with Slow Cooker Meatloaf Meatballs! Make the meatballs ahead (from scratch) and then let them simmer in the sauce in a slow cooker.

Slow Cooker Meatloaf Meatballs

Feed a crowd with Slow Cooker Meatloaf Meatballs! Make the meatballs ahead (from scratch) and then let them simmer in the sauce in a slow cooker.
Course Appetizer, Main Course
Cuisine American
Cook Time 3 hours 40 minutes
Total Time 3 hours 40 minutes
Servings 8 servings
Calories 599 kcal

Ingredients

  • 2 cups water divided
  • 3 eggs
  • Salt and freshly ground black pepper
  • 3 pounds 85% lean ground beef
  • 1 cup breadcrumbs
  • 1 (28 ounce) can tomato puree (see notes)
  • 2 cups ketchup
  • 1/2 cup packed light brown sugar
  • 1 onion finely chopped
  • 2 tablespoons fresh lime juice
US Customary - Metric

Instructions

  1. Preheat oven to 475 degrees. Set two wire racks on two rimmed baking sheets lined with foil.
  2. In a large bowl, whisk together 1 cup water, 3 eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Add beef and breadcrumbs and mix well (preferably with your hands).
  3. With wet hands, from the mixture into 1 1/4-inch meatballs (you will have about 65 to 75 meatballs).
  4. Arrange the meatballs on the wire racks and bake until browned, about 20 minutes.
  5. Meanwhile, to a slow cooker add tomato puree, ketchup, remaining 1 cup water, brown sugar, onion, and lime juice. Stir to combine.
  6. Transfer baked meatballs to the slow cooker. Cover and cook until sauce is hot, 3 to 4 hours on HIGH or 6 to 8 hours on LOW. Season to taste with salt and pepper before serving.

Recipe Notes

1 (28 ounce) can crushed tomatoes may be substituted for the tomato puree.

To cook meatballs on the stove top, transfer baked meatballs to a large saucepan with sauce. Bring to a simmer, cover, and cook until the sauce has thickened slightly, about 30 to 45 minutes.