There’s something magical about a slow cooker, isn’t there? You toss everything in, walk away, and a few hours later, boom—deliciousness. These Crockpot Meatballs are a family favorite at my house. They’re juicy, tender, and simmered in a rich, flavorful sauce that tastes like you spent all day in the kitchen (but we know the crockpot did the hard work). Perfect for game day, a cozy dinner, or even meal prep. Let’s make some meatballs your whole family will devour!
What You’ll Need
For the Meatballs:
- 1 lb ground beef
- 1 lb ground pork
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
For the Sauce:
- 2 cups marinara sauce
- 1/2 cup water
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp garlic powder
Pro Tips
- Don’t overmix the meatball mixture. Use your hands and mix gently to keep the meatballs tender.
- Sear the meatballs first (optional). Browning them in a skillet before adding them to the crockpot gives them extra flavor.
- Use a cookie scoop. It makes shaping meatballs quicker and keeps them all the same size, so they cook evenly.
- Pick your sauce wisely. Use a marinara you love since it’s the base of the flavor.
- Make it fun for kids. Let the kiddos help roll the meatballs—it’s messy but so much fun!
Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Crockpot (slow cooker)
- Skillet (if searing meatballs)
Substitutions and Variations
- Meat: Swap out ground pork for ground turkey or chicken for a leaner option.
- Breadcrumbs: Use gluten-free breadcrumbs if needed or crushed crackers in a pinch.
- Sauce: Want it spicy? Use arrabbiata sauce instead of marinara.
- Cheese: No Parmesan? Pecorino Romano works great too!
Make Ahead Tips
- Roll the meatballs ahead of time and store them in the fridge for up to 24 hours.
- You can also freeze raw meatballs on a baking sheet, then transfer them to a freezer bag for up to 3 months. Thaw overnight before cooking.
Instructions
1. Mix the Meatball Ingredients
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, eggs, milk, garlic, Italian seasoning, salt, and pepper. Use your hands to gently mix until combined.
2. Shape the Meatballs
Scoop the mixture into 1.5-inch balls and roll them gently with your hands. Set aside on a plate.
3. Optional: Sear the Meatballs
Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides (they don’t need to cook through).
4. Prepare the Sauce in the Crockpot
In the crockpot, stir together marinara sauce, water, tomato paste, olive oil, basil, and garlic powder.
5. Add the Meatballs
Place the meatballs gently into the sauce in the crockpot, ensuring they’re covered in sauce. Cover with the lid.
6. Cook Low and Slow
Cook on low for 6-8 hours or high for 3-4 hours until the meatballs are tender and cooked through.
7. Serve and Enjoy
Serve the meatballs hot, garnished with parsley, over pasta, rice, or with crusty bread on the side.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze meatballs (with sauce) in a freezer-safe container for up to 3 months. Thaw and reheat on the stovetop or microwave.
Conclusion
And that’s it! These Crockpot Meatballs are a no-fuss, crowd-pleasing dish you’ll make again and again. They’re comforting, versatile, and so simple to prepare. I’d love to hear how yours turn out—drop a comment below with your experience or any questions. Let’s get cooking!
