If you’re craving a comforting, hearty meal that practically cooks itself while filling your kitchen with irresistible aromas, this Crockpot Meatballs Recipe is your new best friend. Perfectly tender meatballs bathed in a rich, tomato-packed sauce slowly simmer to juicy perfection, making every bite a delicious hug on a plate. Whether you’re feeding a crowd or meal-prepping for the week, this recipe blends simplicity with flavor in a way that feels like home.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential to building layers of flavor, texture, and freshness in your Crockpot Meatballs Recipe. Each component plays an important role, from the tender meatballs to the vibrant, saucy finish.
- 1½ pounds lean ground beef: The star protein that yields tender, juicy meatballs when combined with the right binders.
- ⅓ cup Italian bread crumbs: Adds just the right amount of texture and helps hold the meatballs together perfectly.
- ¼ cup finely diced onion: Infuses the meatballs with subtle sweetness and depth.
- ¼ cup chopped fresh parsley: Boosts freshness and a pop of green color to brighten every bite.
- ¼ cup grated Parmesan cheese: Provides a salty, savory richness that makes the meatballs irresistible.
- 1 egg: Acts as the binder, helping the meatballs hold their shape during cooking.
- 1 teaspoon Italian seasoning: A fragrant mix of herbs that adds warmth and complexity.
- 1 (28 ounce) can canned diced tomatoes (with juices): Creates a chunky, fresh base for the sauce.
- 24 ounces pasta or marinara sauce: Adds a familiar, thick tomato flavor that hugs the meatballs beautifully.
- 14 ounces crushed tomatoes (canned): Enhances the sauce texture with a smooth, rich body.
- 2 cloves garlic: Minced garlic brings that must-have savory punch that awakens the senses.
- 1 teaspoon Italian seasoning (for sauce): Reinforces the herbaceous notes throughout the entire dish.
How to Make Crockpot Meatballs Recipe
Step 1: Prepare the Slow Cooker
Begin by lightly spraying your slow cooker with cooking spray. This simple step ensures your meatballs won’t stick to the bottom, making serving and cleanup much easier.
Step 2: Mix and Form the Meatballs
In a large bowl, combine the ground beef, Italian bread crumbs, finely diced onion, chopped fresh parsley, grated Parmesan cheese, egg, and the teaspoon of Italian seasoning. Mix everything gently but thoroughly to blend the flavors without overworking the meat, which keeps meatballs tender. Using a tablespoon, scoop and roll the mixture into 24 uniform meatballs—consistency helps them cook evenly.
Step 3: Assemble in the Crockpot
Place your freshly formed meatballs evenly in the bottom of the slow cooker. This base layer will soak up all the lovely sauce flavors as they cook.
Step 4: Prepare and Pour the Sauce
In a separate bowl, stir together the canned diced tomatoes (with juices), pasta or marinara sauce, crushed tomatoes, minced garlic, and the remaining teaspoon of Italian seasoning. Pour this vibrant tomato sauce mixture over the meatballs in the slow cooker, making sure they’re fully covered to lock in moisture.
Step 5: Cook Low and Slow
Set your slow cooker to high and cook for 3 to 4 hours. During this time, the flavors melt together, and the meatballs become perfectly tender and infused with the rich tomato sauce.
How to Serve Crockpot Meatballs Recipe
Garnishes
Freshly chopped parsley or a light sprinkle of grated Parmesan right before serving adds a pop of color and an extra layer of flavor, making your Crockpot Meatballs Recipe feel restaurant-quality at home.
Side Dishes
These meatballs are classic served over spaghetti or your favorite pasta, soaking up all that luscious sauce. For a lower-carb option, creamy mashed potatoes, buttery polenta, or even steamed green veggies like broccoli or green beans make fantastic companions.
Creative Ways to Present
Want to switch things up? Turn these meatballs into a hearty sub sandwich with melted provolone and fresh basil in a toasted hoagie roll. You can also serve them as an appetizer with toothpicks and a sprinkle of Parmesan for parties. The slow cooker makes it so easy to customize!
Make Ahead and Storage
Storing Leftovers
After enjoying your Crockpot Meatballs Recipe, store any leftovers in an airtight container in the refrigerator. They stay delicious for up to 4 days, making great lunches or quick dinners later in the week.
Freezing
If you want to keep the meatballs longer, freeze portions in freezer-safe containers or bags. They’ll maintain their flavor and texture for up to 3 months—just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium heat or in the microwave, stirring occasionally to warm the sauce evenly. You can add a splash of water or broth if the sauce has thickened too much to keep it nice and saucy.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works well if you want a leaner option, but keep in mind it’s a bit less juicy, so you might want to add a little olive oil or finely diced veggies to keep the meatballs moist and flavorful.
Do I need to brown the meatballs before placing them in the slow cooker?
One of the joys of this Crockpot Meatballs Recipe is that you can skip browning. The slow cook method gently cooks them without sacrificing tenderness, and all the flavor from the sauce infuses as they simmer.
Can I make these meatballs gluten-free?
Yes! Simply swap the Italian bread crumbs for gluten-free bread crumbs or almond flour. The texture will remain great, and you won’t miss a beat on flavor.
What can I do if I want a thicker sauce?
If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate, or stir in a small slurry of cornstarch and water and let it cook until thickened.
Can I cook this recipe on low instead of high?
Definitely. You can set your slow cooker to low and cook the meatballs for 6 to 8 hours. The flavors will be just as wonderful, and the meatballs will be tender and juicy.
Final Thoughts
There is something undeniably comforting about the ease and deliciousness of a Crockpot Meatballs Recipe. It’s the kind of meal that brings people together and makes your home feel warm and inviting with minimal fuss. So go ahead, give this recipe a try—you’ll soon have a new favorite that’s both effortless and incredibly satisfying.
Print
Crockpot Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Crockpot Meatballs recipe features tender, flavorful meatballs slow-cooked in a rich blend of canned tomatoes, pasta sauce, and herbs. Perfect for a comforting family meal, these meatballs absorb the savory sauce while cooking low and slow, making them an effortless and delicious dish to serve over pasta.
Ingredients
Meatball Ingredients
- 1½ pounds lean ground beef
- ⅓ cup Italian bread crumbs
- ¼ cup finely diced onion
- ¼ cup chopped fresh parsley
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
Sauce Ingredients
- 1 (28 ounce) can canned diced tomatoes (with juices)
- 24 ounces pasta sauce (or marinara sauce)
- 14 ounces crushed tomatoes (canned)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
Instructions
- Prepare slow cooker: Spray the inside of the slow cooker with cooking spray to prevent sticking.
- Make meatballs: In a large bowl, combine the lean ground beef, Italian bread crumbs, finely diced onion, chopped fresh parsley, grated Parmesan cheese, egg, and 1 teaspoon Italian seasoning. Mix gently until just combined. Using a tablespoon, form approximately 24 evenly sized meatballs.
- Arrange meatballs: Place the uncooked meatballs evenly in the bottom of the slow cooker, making sure they are not overcrowded for even cooking.
- Prepare sauce: In a separate large bowl, mix together the canned diced tomatoes with their juices, pasta sauce, crushed tomatoes, minced garlic, and 1 teaspoon Italian seasoning until well combined.
- Cook meatballs: Pour the prepared sauce evenly over the meatballs in the slow cooker. Cover and cook on high for 3 to 4 hours, or until the meatballs are cooked through and tender.
- Serve: Carefully remove the meatballs and sauce from the slow cooker and serve them hot over cooked pasta of your choice.
Notes
- For best flavor, use fresh parsley and freshly grated Parmesan cheese.
- Cooking time can be adjusted to low setting for 6-7 hours if preferred.
- To reduce sodium, choose low-sodium pasta sauce or canned tomatoes.
- These meatballs freeze well; store cooled leftovers in an airtight container for up to 3 months.
- Gluten-free bread crumbs can be substituted to make this recipe gluten-free.
