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.
May
Delicious meatballs. A new family favorite. Thanks for the great recipe.
Melissa
This was such a great recipe. I would have never thought to include sausage in the recipe when making meatballs. That is such a clever idea and so darn yummy.
Paula
These crockpot meatballs turned out fantastic! It was so easy to start in the morning and enjoy that night too!
Beth Pierce
Thank you, Paula! We love them too!
Lisa
My sister used to make these for us and man were they good! She would slow cook them for hours and after reading this post, I’m going to try your recipe myself this weekend. These look delicious!
Beth Pierce
Thanks, Lisa! Enjoy!
Melanie W
Such a great dish to do especially when it is cold out and you need something warm and comforting x
Claudia
I LOVE this recipe! So many crockpot recipes are just frozen meatballs and some jelly. Your from-scratch version is absolutely amazing.
Beth Pierce
Thank you, Claudia! I am so glad that you liked them!
jerry godinho
This recipe is an absolute gem — thank you for sharing it in such a clear and practical way! I love how approachable you’ve made homemade meatballs feel, even for busy weeknights. The mix of beef and Italian sausage, combined with the baking-before-slow-cooking method, sounds like the perfect way to lock in flavor and get that melt-in-your-mouth texture.
I also appreciate the detailed tips — especially the one about moistening gloves with cold water while rolling meatballs. That’s such a useful trick! And serving them on toasted buns with provel cheese? Genius. Definitely trying that next.
Beth Pierce
Thank you, Jerry! Enjoy!
Ebony
I made this for dinner the other night and it we loved the flavors in this recipe! Everything was so easy to make and so savory! I can’t wait to make this again!
Beth Pierce
Thank you, Ebony! So happy that you liked them!
Stacie k
I’m so excited to make and try it out. This is exactly what I needed to see! I was out of ideas for what to make for lunch.
Beth Pierce
Thanks, Stacie! Enjoy!
Jupiter
What a simple and easy way to make such a fun classic! Thank you for sharing your crock pot recipe.