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+ servings
3.5 from 2 votes

Slow Cooker Italian Meatballs in Spicy Tomato Sauce

Prep Time20 mins
Cook Time7 hrs
Total Time7 hrs 20 mins
Course: Main Dish
Cuisine: Italian
Keyword: meatballs, slow cooker
Servings: 5 servings
Calories: 705kcal
Author: Clare Gravolet



  • 1 lb ground beef
  • 1 lb mild Italian sausage
  • 4 cloves garlic - finely diced
  • 1/2 red onion - finely diced
  • 1/2 carrot - shredded
  • 1 celery stalk - shredded (I use a food processor to shred.)
  • 2 eggs - beaten
  • 1/2 cup almond flour - almond meal
  • 3 teaspoons dried oregano
  • 1 teaspoon chipotle chili pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Spicy Tomato Sauce:

  • 1 15 oz can fire roasted tomatoes
  • 1 6 oz can tomato paste
  • 2 cloves garlic - finely chopped
  • 2 tablespoons fresh basil - chopped
  • 2 teaspoons dried oregano
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon dried rosemary
  • dash of salt and pepper


  • Mix ground beef and sausage into a large mixing bowl. (When it comes to ground meat, using your hands is honestly the best way to mix well!)
  • In a separate small bowl, combine all the remaining ingredients EXCEPT for the eggs. Mix thoroughly.
  • Add contents of the small bowl into the large mixing bowl. Mix well.
  • Add eggs and continue to mix, and don't be afraid to use your hands.
  • Roll mixture into meatballs, about two tablespoons each, and place at the bottom of your slow cooker.
  • In a medium sized mixing bowl, combine all tomato sauce ingredients together and mix well.
  • Pour tomato sauce on top of meatballs in the slow cooker.
  • Cook on high for 4 hours or on low for 8 hours. (My slow cooker cooks a little too quickly, so if yours is like mine, then I'd cut the time down to 3.5 hours on high and 6-7 hours on low.
  • Serve over pasta, zucchini noodles, spaghetti squash, or a salad!
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  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
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