Crockpot Meatballs (Italian Style)

[Erin Clarke]

Crockpot Meatballs (Italian Style)​

Set-it-and-forget-it, no browning required, Nonna-approved Crockpot Meatballs are juicy and tender, with classic zesty Italian flavor paired with the hands-off convenience of the slow cooker.

5 Star Review​

“These were perfect—everyone loved them and asked for your recipe.”

— Morgan —

Consider these slow cooker meatballs a gift to your future self.

I love to make crockpot meatballs means it means I can avoid the pre-dinner scramble.

When hunger strikes, I can simply stride into the kitchen, where a hearty, healthy, garlic-scented dinner awaits!

• Serve ‘em with noodles, pile them into a sub, or settle them on top of Zucchini Pasta; however you enjoy them, crockpot meatballs are a versatile comfort food dinner for all ages.
• I tested and re-tested this recipe to make sure it won’t let you down—and that it doesn’t require any more work that needed. No need to sear, and no dry meatballs here!

Ingredients and Substitutions​

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Ground Beef. I used lean ground beef, but you can also swap ground turkey or ground chicken, or do a blend. No slow cooker? Try my Ground Beef Meatballs.
• Jarred Pasta Sauce. For the best crockpot meatballs, choose a high-quality marinara sauce. You’ll taste the difference.
• Panko and Eggs. Panko breadcrumbs add texture and work with the eggs to help bind all the ingredients together.
• Worcestershire. For a touch of umami. It makes these taste like you spent more time making them than you did. Win!
• Milk. Ensures perfectly moist meatballs. Any milk you have on hand will work.
• Fresh Parsley + Italian Seasoning. Whether fresh or dried, herbs are a delicious addition to homemade meatballs.
• Parmesan. Although I always prefer freshly grated, this is a recipe where store-bought grated cheese will work.
• Garlic. For that must-have garlicky flavor. I like fresh garlic for its punchiness, but garlic powder works too.
• Red Pepper Flakes. An optional addition that gives your meatballs a hint of heat.

How to Make Crockpot Meatballs​

Combine. (photo 1) Stir the meatball ingredients together. Or just go ahead and use your hands.

Form (photo 2). Shape the meatballs, then place in a lightly greased slow cooker.

Add the Sauce (photo 3). Along with the garlic and red pepper flakes (if using).

Slow Cook (photo 4). Cook the crockpot meatballs on HIGH for 2 to 2 1/2 hours. Top with Parmesan and parsley.

Serve. With pasta, as a sub…whatever you please. ENJOY!

Meal Prep Tip​

The meatballs can be formed up to 1 day in advance. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.

You can freeze baked or unbaked meatballs for up to 3 months.

• To freeze, place meatballs on a parchment-lined baking sheet and freeze until solid. Transfer the frozen meatballs to an airtight freezer-safe storage container and freeze them.
• Thaw overnight in the refrigerator. Cook as directed (if raw) or rewarm in the oven.

How to Serve Crockpot Meatballs​

Any way you dish them up, these slow cooker meatballs will be a hit! Here are some of my favorite ideas:

• Spaghetti. A true crowd-pleaser with endless possibilities for customization! Use these meatballs to take Instant Pot Spaghetti up a notch.
• Spaghetti Squash. To keep things low-carb, serve this dish over Roasted Spaghetti Squash or Crockpot Spaghetti Squash.
• Sandwiches. With these meatballs, sauce, a toasted hoagie, and some melty cheese, you’ve got the perfect meatball sub!
• Pizza. Slice the meatballs and use them as a pizza topping. (Try my Whole Wheat Pizza Dough for the crust.)
• Appetizer. Simply serve the meatballs as is for an easy app.

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Crockpot Meatballs (Italian Style)​

These tender and juicy Italian crockpot meatballs slow cook in jarred marinara sauce for an easy dinner that's packed with flavor!
Course Dinner, Main Course
Cuisine Italian
Prep Time 25 minutes minutes
Cook Time 2 hours hours
Total Time 2 hours hours 30 minutes minutes
Servings 4 servings (about 12 meatballs)
Calories 285kcal
Author Erin Clarke / Well Plated

Ingredients​

• 1 pound lean ground beef
• ½ cup panko breadcrumbs
• 2 tablespoons Worcestershire sauce
• 2 tablespoons milk of choice or water
• 3 tablespoons finely chopped fresh parsley plus additional for serving
• 2 tablespoons finely grated Parmesan cheese plus additional for serving
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 2 large eggs
• 1 (24-ounce) jar prepared tomato pasta sauce
• 3 garlic cloves minced (about 1 tablespoon)
• ¼ teaspoon red pepper flakes optional

FOR SERVING (OPTIONAL):​

• Cooked whole wheat pasta
• Polenta
• Instant Pot Brown Rice or cauliflower rice
• Hoagie buns and Provolone cheese for making a sub

Instructions​

• Lightly coat the bottom of a 5-quarter or larger slow cooker with nonstick spray. In a large mixing bowl, place the beef, panko, Worcestershire sauce, milk, parsley, Parmesan, Italian seasoning, salt, pepper, onion powder, garlic powder, and eggs. With a fork, break up the meat and stir the ingredients together until evenly combined.
  
  
• Gently form the mixture into 2-inch meatballs, being careful not to compact the meat. If the mixture is sticking to your hands, wet them slightly. Arrange them in a single layer in the bottom of the slow cooker. You’ll have about 12 meatballs total.
  
  
• Pour the pasta sauce over the top. Sprinkle evenly with the garlic and red pepper flakes.
  
  
• Cover the slow cooker and cook the meatballs on HIGH for 2 to 2 1/2 hours, until the meatballs are cooked through (slice one in half to check). With a spoon, gently turn the meatballs to coat them in the sauce and distribute the garlic and red pepper flakes.
  
  
• Sprinkle additional Parmesan and parsley on top, to taste. Serve as desired.
  
  

Video​

Notes​

• TO STORE: Refrigerate meatballs in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze meatballs with the sauce in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition​

Serving: 1(of 4), about 3 meatballs | Calories: 285kcal | Carbohydrates: 19g | Protein: 31g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 155mg | Potassium: 1071mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1198IU | Vitamin C: 18mg | Calcium: 120mg | Iron: 6mg​

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