Crockpot Thai Basil Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 12
For the meatballs:
  • 3 lbs. ground beef
  • 2 cups of finely chopped Thai basil
  • 4 cloves of minced fresh garlic
  • 1 cup finely chopped red onion or a few shallots
  • 3 eggs
  • 3 tsp. salt
  • ½ tsp. black pepper
  • 2 tbsp. olive oil
  • 3 tbsp. tapioca flour
  • ½ cup of grated parmesan cheese, optional
  • extra cheese for serving
For the Sauce:
  • 1 can of ground tomato (800 ml or 28 oz)
  • ¼ cup olive oil or unsalted butter (1/2 stick)
  • 2 tbsp. tomato paste
  • ½ cup dry red wine
  • ¼ tsp. garlic powder
  • 1 tsp. salt
  • ¼ cup brown sugar, optional
  1. Combine all the meatballs ingredients in a bowl and mix well.
  2. Place all the sauce ingredients in the crockpot and mix well.
  3. Using your hands, make meatballs about an inch diameter and place them directly into the crockpot. Make sure to lightly oil your hands, to avoid the meat mixture sticking to your skin.
  4. Set the crockpot to low and cook for 6-8 hours, if you are going to leave it unattended. If you are going to be home, set the crockpot to high heat for 2 hours and then cook in low heat for another 2 to 3 hours. In either case, make sure to stir the meatballs at least once to prevent them from sticking together.
  5. Add extra salt and pepper if needed for the final taste.
Recipe by Lani Cooks at