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Slow Cooker Meatball and Pasta Comfort Bowl

A comforting dish featuring savory meatballs, pasta, and a rich tomato sauce, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1.5 pounds ground beef (80/20)
  • 1/3 cup Italian breadcrumbs
  • 1 large egg
  • 1/4 cup Parmesan cheese, finely grated Plus more for serving
  • 3 cloves garlic, minced For meatballs
  • 1 teaspoon Italian seasoning For meatballs
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon salt For meatballs
  • 1/4 teaspoon black pepper For meatballs
  • 1 tablespoon olive oil For browning
For the Sauce
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup low sodium beef broth
  • 3 cloves garlic, minced For sauce
  • 1 teaspoon Italian seasoning For sauce
  • 1/2 teaspoon salt For sauce
  • 1/4 teaspoon black pepper For sauce
For Serving
  • 12 ounces rigatoni pasta
  • Fresh basil leaves For garnish

Method
 

Preparation of Meatballs
  1. In a large bowl, combine ground beef, Italian breadcrumbs, egg, Parmesan cheese, 3 minced garlic cloves, 1 teaspoon Italian seasoning, onion powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently and roll into 1.5-inch meatballs (you should get about 22 to 24 meatballs).
  2. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides for about 2-3 minutes.
  3. Transfer the browned meatballs to your slow cooker.
Preparation of Sauce
  1. In a separate bowl, whisk together crushed tomatoes, tomato paste, beef broth, remaining minced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Pour this mixture over the meatballs in the slow cooker.
Cooking and Serving
  1. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  2. Cook rigatoni in salted water until al dente, then drain and toss with a little olive oil.
  3. Serve meatballs and sauce over pasta, topping with more Parmesan cheese and fresh basil for garnish.

Notes

For extra flavor, let the meatballs marinate in the fridge for an hour before cooking. Be careful not to overcrowd the skillet when browning the meatballs; do it in batches if necessary. If you prefer whole wheat or gluten-free pasta, feel free to substitute it.