Crockpot Meatballs

WANT TO SAVE THIS RECIPE?

Rich, saucy, and impossibly tender—Crockpot Meatballs are a comfort food classic made effortlessly in your slow cooker. These meatballs are bathed in a savory, glossy sauce that clings to each bite, locking in all the flavors as they slow cook to perfection. Whether you’re hosting a gathering, meal prepping for the week, or simply craving something hearty and homey, this dish checks every box.

What makes this recipe shine is its simplicity paired with bold, satisfying results. You get deeply flavored meatballs with minimal hands-on cooking, thanks to the magic of the crockpot. Serve them over mashed potatoes, tuck them into sub rolls, or enjoy them solo—they’re as versatile as they are delicious.

Why You’ll Love This Crockpot Meatballs Recipe

• Effortless cooking: Let your slow cooker do the heavy lifting while you go about your day.
• Great for entertaining: A crowd-pleaser at potlucks, parties, or game nights.
• Perfectly juicy: The low, slow cook ensures ultra-tender meatballs every time.
• Versatile: Serve with pasta, rice, sandwiches, or as appetizers.
• Make-ahead friendly: Freezes beautifully for future meals.

Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

To make Crockpot Meatballs, having the right tools is key to streamlining the process and ensuring excellent results:

• Slow Cooker (Crockpot): The star of the show—this appliance gently simmers the meatballs, infusing them with flavor while keeping them moist.
• Large Mixing Bowl: Ideal for combining your meatball mixture thoroughly without making a mess.
• Ice Cream Scoop or Small Cookie Scoop: For evenly-sized meatballs, ensuring even cooking.
• Baking Sheet (optional): If you prefer to brown the meatballs before slow cooking, a baking sheet is helpful for oven-searing.
• Wooden Spoon or Spatula: To stir and serve the meatballs gently without breaking them apart.

Each tool contributes to a smoother workflow and better texture or presentation in the final dish.

Preparation Tips

Use a light touch when mixing your meatball ingredients to keep them tender—overmixing leads to dense meatballs. If you’re browning them first, let them sear just until they hold their shape; no need to cook them through. For the sauce, taste before adding salt—many store-bought sauces can be quite salty on their own. Don’t overcrowd your crockpot; the meatballs need space to bathe in the sauce. Lastly, let them cook on low for deeper flavor and juicier texture—it’s worth the wait.

---

Ingredients for this Crockpot Meatballs Recipe

For the Meatballs:

• 1 lb ground beef (80/20 recommended for juiciness)
• 1/2 lb ground pork (adds richness and flavor)
• 1/2 cup breadcrumbs (plain or Italian-style)
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk (to moisten the breadcrumbs)
• 1 large egg
• 2 cloves garlic, minced
• 1/2 small onion, finely grated or minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tbsp chopped fresh parsley (or 1 tsp dried)

For the Sauce:

• 2 cups marinara or pasta sauce (homemade or store-bought)
• 1/4 cup BBQ sauce (adds depth and slight sweetness)
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional, for heat)

---

Step 1: Mix the Meatball Ingredients

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, milk, egg, garlic, onion, salt, pepper, oregano, and parsley. Use your hands or a fork to gently mix everything until just combined. Avoid overmixing to keep the meatballs tender.

Step 2: Form the Meatballs

Using a cookie scoop or your hands, form the mixture into 1 to 1.5-inch balls. You should get about 20-24 meatballs depending on the size. Place them on a tray or plate as you work.

Step 3: Optional Browning Step

For extra flavor and texture, lightly brown the meatballs in a skillet with a bit of oil over medium heat, about 1-2 minutes per side. This step is optional but recommended for a richer taste.

Step 4: Make the Sauce

In a separate bowl, mix together the marinara sauce, BBQ sauce, Worcestershire sauce, Italian seasoning, and red pepper flakes. Stir until well combined.

Step 5: Load the Crockpot

Layer the bottom of the crockpot with a bit of the sauce. Add the meatballs in a single layer (you can overlap slightly), then pour the rest of the sauce evenly over them.

Step 6: Cook Low and Slow

Cover and cook on LOW for 4–5 hours or on HIGH for 2.5–3 hours. The meatballs should be cooked through and tender, and the sauce will be thick and flavorful.

Step 7: Serve and Enjoy

Serve the meatballs directly from the crockpot, spooning extra sauce over the top. They pair beautifully with mashed potatoes, pasta, rice, or crusty bread. Garnish with fresh parsley or extra Parmesan if desired.

---

Notes

These Crockpot Meatballs are forgiving and flexible, making them a perfect go-to dish for busy nights or special gatherings. You can easily double the batch and freeze half for later use. The sauce can be tweaked to your preference—swap the BBQ sauce with a splash of balsamic vinegar or use a spicy marinara if you like some heat. For a lighter version, use ground turkey or chicken in place of beef and pork.

Watch Out for These Mistakes While Cooking

• Overmixing the meat: This can make your meatballs dense and tough.
• Skipping the browning step (if desired): While optional, this step adds depth and texture.
• Using a sauce that’s too thick: The sauce should be pourable and rich, but not overly thick to prevent burning in the crockpot.
• Overcrowding the slow cooker: Meatballs need a bit of space to cook evenly.
• Cooking too long on high: It’s best to cook on low if time permits—meatballs stay more tender.

Storage Instructions

Allow leftovers to cool completely before storing. Place meatballs and sauce in an airtight container and refrigerate for up to 4 days. For longer storage, freeze in a freezer-safe bag or container for up to 3 months. To reheat, thaw overnight in the fridge (if frozen), then warm on the stovetop or in the microwave until hot. Add a splash of water or broth if the sauce thickens too much upon reheating.

Estimated Nutrition

(Per serving, approx. 4 meatballs with sauce):

• Calories: 310 kcal
• Protein: 21g
• Carbohydrates: 12g
• Sugars: 5g
• Fat: 20g
• Saturated Fat: 8g
• Sodium: 620mg
• Cholesterol: 75mg
• Fiber: 1g

Frequently Asked Questions

How do I keep my meatballs from falling apart?

Make sure your mixture includes a binder like egg and breadcrumbs. Don’t skip chilling the formed meatballs for 10–15 minutes before cooking if they feel too soft.

Can I use frozen meatballs?

Yes, pre-cooked frozen meatballs can be used. Add them directly to the crockpot with the sauce and cook on LOW for 5–6 hours.

Do I have to brown the meatballs first?

No, but browning adds flavor and helps them hold shape better. If you’re short on time, skip it.

What kind of BBQ sauce should I use?

Use a mild, smoky BBQ sauce to add depth without overpowering the marinara base.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free breadcrumbs and ensure your sauces are certified gluten-free.

How long can I keep leftovers?

Store in the fridge up to 4 days, or freeze for up to 3 months.

Can I double the recipe?

Yes, but make sure your slow cooker has the capacity. You may need to increase cooking time slightly.

What’s the best way to serve Crockpot Meatballs?

Over pasta, mashed potatoes, in hoagie rolls for sandwiches, or as party appetizers with toothpicks.

Conclusion

Crockpot Meatballs are the ultimate set-it-and-forget-it comfort food—savory, tender, and drenched in delicious sauce. This recipe delivers a crowd-pleasing dish with minimal effort, ideal for weeknight dinners, holiday potlucks, or game day spreads. With just a few ingredients and your trusty slow cooker, you’ll have a mouthwatering meal that feels like home. Freeze some for later or serve them straight from the pot—either way, they’ll disappear fast.

---

Print