Crockpot Meatballs
Set-it-and-forget-it, no browning required, Nonna-approved Crockpot Meatballs are juicy and tender, with classic zesty Italian flavor paired with the hands-off convenience of the slow cooker.
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Consider these meatballs a gift to your future self.
Making crockpot meatballs means you can avoid the pre-dinner scramble. When hunger strikes, you and your family simply stride into the kitchen, where a hearty, healthy, garlic-scented dinner awaits!
- Serve ‘em with noodles, pile them into a sub, or settle them on top of Zucchini Pasta; however you enjoy them, crockpot meatballs are a versatile comfort food dinner for all ages.
- I tested and re-tested this recipe to make sure it won’t let you down—and that it doesn’t require any more work that needed. No need to sear, and no dry meatballs here!
5 Star Review
“These were perfect—everyone loved them and asked for your recipe.”
— Morgan —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Ground Beef. To make this a healthy crockpot meatballs recipe, I used lean ground beef. You can also swap ground turkey or ground chicken, or do a blend.
- Jarred Pasta Sauce. This one-stop ingredient makes recipe prep quick and easy! For the best crockpot meatballs, choose a high-quality sauce. You’ll taste the difference.
- Panko. Panko breadcrumbs add texture and help bind all the ingredients together.
- Worcestershire. For a touch of umami. It makes these taste like you spent more time making them than you did. Win!
- Milk. Ensures perfectly moist meatballs. Any milk you have on hand will work.
- Fresh Parsley + Italian Seasoning. Whether fresh or dried, herbs are a delicious addition to homemade meatballs.
- Parmesan. Salty, cheesy goodness.
- Eggs. Help bind the meatballs together.
- Garlic. For that must-have garlicky flavor.
- Red Pepper Flakes. An optional addition that gives your meatballs a hint of spice.
How to Make Crockpot Meatballs
Combine. Stir the meatball ingredients together. Or just go ahead and use your hands.
Form. Shape the meatballs, then place in a lightly greased slow cooker.
Add the Sauce. Along with the garlic and red pepper flakes (if using).
Slow Cook. Cook the crockpot meatballs on HIGH for 2 to 2 1/2 hours. Top with Parmesan and parsley.
Serve. With pasta, as a sub…whatever you please. ENJOY!
Meal Prep Tip
The meatballs can be formed up to 1 day in advance. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.
You can freeze baked or unbaked meatballs for up to 3 months.
- To freeze, place meatballs on a parchment-lined baking sheet and freeze until solid. Transfer the frozen meatballs to an airtight freezer-safe storage container and freeze them.
- Thaw overnight in the refrigerator. Cook as directed (if raw) or rewarm in the oven.
How to Serve Crockpot Meatballs
Any way you dish them up, these slow cooker meatballs will be a hit! Here are some of my favorite ideas:
- Spaghetti. A true crowd-pleaser with endless possibilities for customization! Use these meatballs to take Instant Pot Spaghetti up a notch.
- Spaghetti Squash. To keep things low-carb, serve this dish over Roasted Spaghetti Squash or Crockpot Spaghetti Squash.
- Sandwiches. With these meatballs, sauce, a toasted hoagie, and some melty cheese, you’ve got the perfect meatball sub!
- Pizza. Slice the meatballs and use them as a pizza topping. (Try my Whole Wheat Pizza Dough for the crust.)
- Appetizer. Simply serve the meatballs as is for an easy app.
- Eggplant Dishes. Elevate eggplant Parmesan by spooning these saucy meatballs over the top (bonus points if you use Grilled Eggplant).
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Crockpot Meatballs
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Ingredients
- 1 pound lean ground beef
- ½ cup panko breadcrumbs
- 2 tablespoons Worcestershire sauce
- 2 tablespoons milk of choice or water
- 3 tablespoons finely chopped fresh parsley plus additional for serving
- 2 tablespoons finely grated Parmesan cheese plus additional for serving
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 large eggs
- 1 (24-ounce) jar prepared tomato pasta sauce
- 3 garlic cloves minced (about 1 tablespoon)
- ¼ teaspoon red pepper flakes optional
FOR SERVING (OPTIONAL):
- Cooked whole wheat pasta
- Polenta
- Instant Pot Brown Rice or cauliflower rice
- Hoagie buns and Provolone cheese for making a sub
Instructions
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Lightly coat the bottom of a 5-quarter or larger slow cooker with nonstick spray. In a large mixing bowl, place the beef, panko, Worcestershire sauce, milk, parsley, Parmesan, Italian seasoning, salt, pepper, onion powder, garlic powder, and eggs. With a fork, break up the meat and stir the ingredients together until evenly combined.
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Gently form the mixture into 2-inch meatballs, being careful not to compact the meat. If the mixture is sticking to your hands, wet them slightly. Arrange them in a single layer in the bottom of the slow cooker. You’ll have about 12 meatballs total.
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Pour the pasta sauce over the top. Sprinkle evenly with the garlic and red pepper flakes.
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Cover the slow cooker and cook the meatballs on HIGH for 2 to 2 1/2 hours, until the meatballs are cooked through (slice one in half to check). With a spoon, gently turn the meatballs to coat them in the sauce and distribute the garlic and red pepper flakes.
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Sprinkle additional Parmesan and parsley on top, to taste. Serve as desired.
Video
Notes
- TO STORE: Refrigerate meatballs in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze meatballs with the sauce in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
