There’s something so comforting about a big batch of homemade meatballs simmering away in the crockpot. They’re juicy, flavorful, and perfect for feeding a crowd or stocking up for a busy week. What I love most is how easy they are to make—just mix, roll, and let your crockpot do the work! Whether you’re serving them over spaghetti, piling them into subs, or just enjoying them on their own, these meatballs are a guaranteed family favorite. Bonus? The house smells amazing while they cook!
What You’ll Need
- For the Meatballs:
- 1 lb ground beef (80/20 works best)
- 1 lb ground pork
- 1 cup breadcrumbs (Italian-style or plain)
- 2 large eggs
- 1/3 cup grated Parmesan cheese
- 1/4 cup milk
- 2 tsp minced garlic
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- For the Sauce:
- 2 (24 oz) jars of marinara sauce (or homemade if you prefer!)
- 1 cup water (optional, for thinning the sauce slightly)
Pro Tips
- Don’t overmix the meatball mixture! Gently combine the ingredients just until everything comes together. Overmixing can make the meatballs tough.
- Use a cookie scoop for uniform meatballs. It makes rolling faster and ensures even cooking.
- Brown the meatballs for extra flavor. This step is optional, but quickly searing the meatballs in a pan before adding them to the crockpot adds a nice caramelized flavor.
- Make them mini! If serving these for a party, roll them smaller so they’re the perfect bite-size.
- Let the sauce simmer. The longer the meatballs cook in the sauce, the more tender and flavorful they become.
Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Cookie scoop (optional, but helpful!)
- Crockpot (slow cooker)
Substitutions & Variations
- Use ground turkey or chicken instead of beef and pork for a leaner version.
- Gluten-free? Swap the breadcrumbs for almond flour or gluten-free breadcrumbs.
- Add a pinch of red pepper flakes if you like a little heat.
- Prefer a creamier sauce? Stir in a splash of heavy cream or a dollop of ricotta during the last 15 minutes of cooking.
Make-Ahead Tips
- Make the meatballs ahead of time. Roll them out and freeze them raw on a baking sheet. Once frozen, transfer to a freezer bag. Add them straight to the crockpot (frozen) when you’re ready to cook!
- Cooked meatballs freeze beautifully. Just freeze in sauce, and reheat when needed.
Instructions
1. Mix the Meatball Ingredients
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, eggs, Parmesan cheese, milk, garlic, Italian seasoning, salt, and pepper. Gently mix everything together until just combined.
2. Roll the Meatballs
Using your hands or a cookie scoop, roll the mixture into meatballs (about 1.5 inches in diameter) and place them on a baking sheet or plate.
3. Optional: Brown the Meatballs
Heat a skillet over medium heat and quickly sear the meatballs on all sides. This step adds flavor but can be skipped for convenience.
4. Add Sauce & Meatballs to Crockpot
Pour a layer of marinara sauce into the bottom of the crockpot. Add the meatballs in a single layer, then cover them with the remaining sauce. Add a cup of water if the sauce seems too thick.
5. Cook Low & Slow
Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until the meatballs are cooked through and tender.
6. Serve & Enjoy
Sprinkle with fresh parsley and Parmesan cheese, then serve over pasta, in subs, or however you like!
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze cooked meatballs (in sauce) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Conclusion
There’s nothing better than coming home to the smell of homemade meatballs slow-cooking in the crockpot. This recipe is simple, delicious, and perfect for busy families or meal prepping. Give it a try, and let me know how your family enjoyed it! Leave a comment below if you have any questions or fun twists you tried—I’d love to hear from you! 🍝
