Large-Batch Slow Cooker Freezer Meatball Sauce
This large-batch slow cooker freezer meatball sauce is the ultimate make-ahead dinner solution for busy families, meal prepping, and stress-free weeknights.
Inspired by classic Italian-American meatballs simmered in rich tomato sauce, this recipe is designed to be cooked once, frozen in portions, and reheated whenever you need a comforting homemade meal no takeout required.
Why You’ll Love This Slow Cooker Freezer Meatball Sauce:
Perfect for meal prep: Makes 6 freezer meals in one cooking session
Time-saving & budget-friendly: Cook once, eat for weeks
Hands-off cooking: Just dump frozen sauce and meatballs into the slow cooker
Family-approved comfort food: Great for kids and adults
Versatile serving options: Pasta, polenta, mashed potatoes, or meatball subs
Freezer-friendly: Stores up to 3 months with no loss of flavor
Nutritious & filling: High in protein, rich in lycopene-packed tomatoes
Ingredients:
For the Meatballs:
3 lbs ground beef (80–85% lean)
1 lb mild Italian sausage
2 cups fine breadcrumbs
1 cup grated Parmesan or Pecorino Romano
4 large eggs
1 cup whole milk
1 medium onion, finely minced
6 cloves garlic, minced
½ cup fresh parsley (or 2 tbsp dried)
2 tsp kosher salt
1½ tsp black pepper
1½ tsp dried oregano
1 tsp dried basil
½ tsp crushed red pepper flakes (optional)
For the Sauce:
4 tbsp olive oil
2 large onions, chopped
8 cloves garlic, minced
4 (28-oz) cans crushed tomatoes
2 (15-oz) cans tomato sauce
2 (6-oz) cans tomato paste
2 cups water or low-sodium beef broth
2 tbsp sugar (balances acidity)
2 tbsp dried oregano
2 tbsp dried basil
2 tsp Italian seasoning or dried thyme
2 tsp kosher salt
1½ tsp black pepper
1–2 tsp crushed red pepper flakes (optional)
2 bay leaves
Fresh basil or parsley, for serving (optional)
Directions:
In a large bowl, gently combine all meatball ingredients until just mixed.
Roll into small meatballs (about 1 tablespoon each).
Brown meatballs in a skillet or bake at 400°F (200°C) for 15–18 minutes. Let cool completely.
Arrange cooled meatballs on baking sheets and freeze until firm to prevent sticking.
In a large pot, heat olive oil and sauté onions until soft. Add garlic and cook 1 minute.
Stir in all remaining sauce ingredients and simmer for 20–30 minutes. Remove bay leaves.
Divide sauce into freezer-safe bags or containers (about 4 cups each). Add 15–18 frozen meatballs per bag.
Label, date, and freeze for up to 3 months.
Tips for Best Results:
Best pasta pairings: Spaghetti, bucatini, linguine
Low-carb options: Zucchini noodles or cauliflower mash
Lighter version: Use ground turkey and chicken sausage
Hidden veggie boost: Grate carrots or celery into the sauce
Kid-friendly: Skip red pepper flakes and add spice at the table
