With just a few simple ingredients and minimal prep time, these crockpot meatballs are the perfect option for a tasty meal. Slow cooking makes the meatballs moist and flavorful.
This is one of my family’s favorite meals. I serve them over pasta or in soft buns with melted provel cheese. They are also delicious with pasta and potatoes.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Meat: I use a mixture of beef and Italian pork sausage. You can use all of one or the other if desired.
- Breadcrumbs: I like Panko, but you can use regular, Italian, or homemade breadcrumbs.
- Parmesan cheese: Freshly grated parmesan is always best.
- Marinara: I like Rao’s and Kirkland Organic Marinara, but you can use your favorite brand.
How to Make Crockpot Meatballs
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Combine the ground beef, Italian sausage, breadcrumbs, onion, garlic, eggs, Parmesan cheese, Italian seasoning, kosher salt, and black pepper in a large bowl. Gently mix it with your clean hands or a spoon.
Using a 1 ½ tablespoon scoop, scoop the mixture and shape it into meatballs. Place the meatballs on a parchment-covered baking sheet. Bake until golden brown. Transfer the warm meatballs to a crockpot. Pour the marinara and crushed tomatoes over the meatballs.
Cover and cook on high for 2 1/2 hours or until tender and cooked through. Season with salt and pepper to taste. Sprinkle with chopped fresh parsley and freshly grated Parmesan cheese.
Preparation Tips and Storage
- Mix the meat mixture with a gentle hand and only until it is combined. Overmixing will make the meatballs dense and dry.
- Use a cookie scoop to help with uniform size, but roll the meatballs in your hands so they are round on all sides.
- Rolling meatballs is easy with plastic gloves. If the meat sticks to your gloves, moisten them with cold water and roll them again.
- Prebaking the meatballs makes for a better texture and less fat in the sauce.
- Store leftover meatballs in an airtight container in the refrigerator. Reheat in the microwave at reduced power or on the stovetop over low heat.
What to Serve With Crockpot Meatballs
- Pasta: spaghetti, linguine, angel hair pasta with garlic and Parmesan cheese, garlic pasta, or egg noodles.
- Potatoes: garlic mashed potatoes, air-fried potato wedges, or honey mustard potato salad,
- Vegetables: sautéed asparagus, oven-roasted corn, or loaded cauliflower casserole
More Slow-Cooker Recipes
Crockpot Meatballs Recipe
Ingredients
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 cup Panko breadcrumbs
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 2 large eggs
- ¼ cup freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 28 ounces marinara sauce
- 1 (15-ounce) can crushed tomatoes
- 2 tablespoons chopped fresh parsley
- Parmesan cheese optional
Instructions
- Preheat oven to 375 degrees. Cover a large baking sheet with parchment paper.
- Combine the ground beef, Italian sausage, breadcrumbs, onion, garlic, eggs, Parmesan cheese, Italian seasoning, kosher salt, and black pepper in a large bowl. Gently mix it with your clean hands or a spoon.
- Using a 1 ½ tablespoon-scoop the mixture and shape it into meatballs using your clean hands. Place the meatballs on the baking sheet with a little space between them. Bake for 12-15 minutes or until golden brown.
- Transfer the warm meatballs to a crock pot. Pour the marinara and crushed tomatoes over the meatballs.
- Cover and cook on high for 2 ½ hours or until tender and cooked through. Season with salt and pepper to taste. Sprinkle with chopped fresh parsley and freshly grated Parmesan cheese.
Notes
- Mix the meat mixture with a gentle hand and only until it is combined. Overmixing will make the meatballs dense and dry.
- Use a cookie scoop to help with uniform size, but roll the meatballs in your hands so they are round on all sides.
- Rolling meatballs is easy with plastic gloves. If the meat sticks to your gloves moisten the gloves with cold water and roll again.
- Prebaking the meatballs makes for a better texture and less fat in the sauce.
- Store leftover meatballs in an airtight container in the refrigerator. Reheat in the microwave at reduced power.
Jaishree
These meatballs look like a great comfort food option! I love how slow cookers bring out rich flavors. I’d love to try a vegetarian version—maybe using lentils or mushrooms
Marcia
This is the best way to make meatballs, especially for a big gathering. Love your recipe — so delicious!
Beth Pierce
Thank you, Marica!
Janice
What a fantastic and easy way to create many meatballs. They were delicious and perfect for our little get together for my granddaughters birthday!
Sam D
These were amazing and just the perfect comfort food my family. They thought they were delicious! I will be making this recipe again soon!
Yolanda L
This is a great meatball recipe – so tasty. My kids love meatballs and I love using my crock pot as I can put things on to cook slowly whilst I’m working
Marie
These crockpot meatballs were so good! They were tender and flavorful. I served them over rice but they would be equally delicious over pasta.
Melissa
These meatballs are the best. I love that they simmer in marinara in the crockpot for hours. It gives them a lot of flavor and makes them so tender. They are ideal for a potluck or large family!
Stacy
I loved this recipe so so much. I’ll definitely be making this again. So good for my chronic health too!
Linda Renshaw
Can’t wait to make these. Sounds yummy. If I were to freeze half of this recipe should I freeze meatballs with or without the sauce.
Beth Pierce
Thanks, I hope you enjoy it! Freeze them with the sauce.
Tisha
The blend of savory ingredients and ease of preparation makes it an excellent choice for both busy weeknights and casual gatherings. Thanks for the great recipe, Beth!