Ingredients You’ll Need
(Makes 10–12 servings | Fills 3–4 quart-size freezer bags)
For the Meatballs:
- 1½ lbs (680g) ground beef (85/15)
- 1 lb (454g) ground pork (or all beef)
- 1 cup plain breadcrumbs (or GF panko)
- ½ cup grated Parmesan
- 2 large eggs, beaten
- ¼ cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
1 large yellow onion, finely diced
4 cloves garlic, minced
2 (28 oz) cans crushed tomatoes (San Marzano preferred)
1 (15 oz) can tomato sauce
¼ cup fresh basil, chopped (or 1 tbsp dried)
1 tsp dried oregano
1 tbsp sugar (balances acidity—optional but recommended)
1½ tsp salt
½ tsp black pepper
Optional:
Grated carrot (½ cup, for natural sweetness)
Red wine (½ cup, for depth—simmer 5 mins before adding tomatoes)
Step-by-Step Instructions (Freezer-Ready, Slow Cooker-Perfect)1. Make the MeatballsIn a large bowl, combine all meatball ingredients. Mix with hands until just blended.
Roll into 1.5-inch balls (about 1.5–2 oz each).
Option A (Best flavor): Brown in batches in olive oil; drain on paper towels.
Option B (Easy): Skip browning—add raw to sauce (they’ll cook through in slow cooker).
2. Build the SauceIn a large pot or Dutch oven, heat olive oil over medium heat.
Sauté onion 5–6 minutes until soft. Add garlic; cook 1 minute.
Stir in crushed tomatoes, tomato sauce, herbs, sugar, salt, and pepper.
Simmer 10 minutes.
3. Combine & PortionGently add meatballs to sauce. Simmer 10 more minutes (if pre-browned) or 20 (if raw).
Cool completely (2–3 hours at room temp, then refrigerate until cold).
Divide into quart-size freezer bags:
4 cups sauce + 8–10 meatballs per bag
Lay flat to freeze—saves space, thaws faster.
4. To Reheat in Slow CookerThaw overnight in fridge (or use cold-water thaw method).
Dump contents into slow cooker.
Cook on LOW 4–5 hours or HIGH 2–3 hours, until hot and bubbly.
Stir in fresh basil before serving.
Serving Suggestions🍝 Classic: Over spaghetti or rigatoni with extra Parmesan
🥖 Hearty bowl: With crusty bread and a green salad
🌯 Creative twist: In meatball subs with provolone
🥄 Kid favorite: With buttered egg noodles or mini meatball “poppers”