Crockpot Meatballs

If you’re looking for a cozy, no-fuss dinner that practically cooks itself, these Crockpot Meatballs are about to become your new weeknight hero. They’re tender, juicy, and packed with flavor — all without needing to brown or pre-cook anything. You just mix, roll, and let your slow cooker work its magic. The result? Classic Italian-style meatballs simmering in a rich, hearty tomato sauce that tastes like you spent all day in the kitchen.

This is one of those set-it-and-forget-it kind of meals that makes your house smell amazing and your belly happy.

Ingredients You’ll Need

These meatballs use everyday ingredients, but the end result is full of rich flavor. Here’s what you’ll need:

• Ground Beef – Go for lean beef, but not too lean. A bit of fat keeps the meatballs tender and gives the sauce more depth.
• Breadcrumbs – Italian-style breadcrumbs are perfect here. They help bind everything together and add extra seasoning.
• Parmesan Cheese – Adds a nice salty, umami kick.
• Onion – Finely chopped so it melts right into the meatballs.
• Garlic – Because meatballs without garlic? Not in my kitchen.
• Egg – Holds it all together.
• Seasonings – Think Italian seasoning, a pinch of salt, and pepper to taste.

For the sauce:

• Pasta Sauce – Use your favorite jarred variety or homemade if you have some on hand.
• Diced Tomatoes + Crushed Tomatoes – Adds texture and richness.
• Garlic & Italian Seasoning – Boosts the flavor of the sauce even more.

How To Make Meatballs In A Crockpot

You won’t believe how easy this is — no need to brown the meatballs, no need to pre-cook anything. Just follow these simple steps:

1. Mix the Meatball Mixture
   In a large bowl, combine the ground beef, breadcrumbs, parmesan, chopped onion, garlic, egg, and seasonings. Use your hands — it’s messy, but that’s how you get everything evenly mixed.
2. Form the Meatballs
   Roll the mixture into balls, about the size of a golf ball. You can go smaller if you like them bite-sized.
3. Layer in the Crockpot
   Place the raw meatballs in the bottom of your slow cooker in a single layer (stacking is fine if you have more).
4. Add the Sauce
   Pour your sauce mixture over the top, making sure everything is nicely covered.
5. Let It Cook
   Pop on the lid and cook on low for 6–7 hours or on high for 3–4 hours. That’s it!

Do You Need To Brown The Meatballs First?

Nope — and that’s the beauty of this recipe. These meatballs go straight into the slow cooker raw. As they cook, they release delicious juices into the sauce, giving it even more flavor.

That said, if you really love that crusty seared edge on a meatball, you can brown them in a skillet first. But honestly, once you try them the lazy way, you probably won’t go back.

Ways To Serve These Meatballs

There are so many ways to enjoy these crockpot meatballs, depending on your mood (or what’s in your pantry):

• Over Pasta
  Classic and comforting. Spaghetti, rigatoni, or penne all work beautifully.
• In a Sub Roll
  Toast a hoagie roll, stuff it with meatballs and sauce, top with shredded mozzarella, and pop it under the broiler until bubbly. Yes, it’s as good as it sounds.
• With Mashed Potatoes
  A little unconventional, but so hearty and satisfying.
• As a Casserole
  Toss cooked pasta (like fusilli) with the meatballs and sauce, top with mozzarella and parmesan, and bake at 375°F for 20 minutes until bubbly and golden.
• As An Appetizer
  Keep them warm in the slow cooker and serve with toothpicks for a crowd-pleasing party snack.

Mix It Up With Other Sauces

Even though this version is all about that cozy tomato sauce, these meatballs are super adaptable. You can switch things up with:

• BBQ Sauce
• Sweet and Sour Sauce
• Mushroom Gravy
• Honey Garlic Sauce

The meatballs themselves are like a blank canvas, ready for whatever flavor mood you’re in.

Make Ahead And Leftovers

You can totally prep the meatballs the night before. Just mix and roll them, then store them in the fridge overnight. In the morning, pop them in the crockpot, pour the sauce over, and let it go.

Storing Leftovers:
Leftovers keep beautifully. Store them in an airtight container in the fridge for up to 4 days.

Freezing:
These freeze like a dream. Once cooled, you can freeze them in sauce in a container or freezer bag for up to 3 months. Just thaw in the fridge overnight and reheat on the stove or in the microwave.

Final Thoughts

This is one of those recipes that’s great for busy weekdays, lazy Sundays, or feeding a hungry crowd without a lot of effort. Once you try making meatballs in your crockpot, I promise — it’ll become a regular in your kitchen. Comfort food doesn’t get much easier (or tastier) than this.

Try other recipes:

• BBQ Meatballs
• Easy Baked Meatballs
• Meatball Subs