Crockpot Meatballs
Crockpot Meatballs are tender, juicy, and full of flavor — simmered slowly in a rich, savory sauce until perfectly cooked. This effortless recipe is ideal for busy weeknights, game days, or potlucks, delivering homemade comfort with minimal prep time.
Ingredients
For the meatballs:
- 1 ½ lbs ground beef or a mix of beef and pork
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 small onion finely diced
- 1 egg
- 2 tbsp milk
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the sauce:
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tsp sugar optional, to balance acidity
Instructions
- Make meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, garlic, onion, egg, milk, and seasonings. Mix until just combined. Form into 1 ½-inch balls.
- Add sauce to crockpot: Pour crushed tomatoes, tomato sauce, and tomato paste into the slow cooker. Stir in seasonings.
- Add meatballs: Place raw meatballs gently into the sauce, ensuring they’re covered.
- Cook: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until meatballs are cooked through.
- Serve: Serve warm over pasta, rice, or as an appetizer with toothpicks.
Notes
- For a shortcut, use frozen pre-cooked meatballs — cook on LOW for 4 hours or HIGH for 2 hours.
- Add a splash of red wine or a pinch of chili flakes for extra depth of flavor.
- Leftovers store well in the fridge up to 4 days or can be frozen up to 3 months.
- Great served on subs with melted mozzarella for meatball sandwiches!