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Crockpot Meatball Recipe

These crockpot meatballs are tender, juicy, and simmered slowly in a rich tomato sauce until every bite is deeply savory. With simple ingredients and minimal prep, they are an easy option for busy weeknights, casual gatherings, or a cozy weekend dinner.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: dinner
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef 80–85% lean
  • 1/2 pound ground pork
  • 1/2 cup Italian-style breadcrumbs
  • 1/3 cup finely grated Parmesan cheese
  • 1 large egg
  • 3 cloves garlic finely minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup whole milk
For the Sauce
  • 1 jar 24 ounces marinara sauce
  • 1 can 14.5 ounces crushed tomatoes
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons grated Parmesan cheese
For Serving
  • 12 ounces cooked spaghetti optional
  • Fresh parsley chopped
  • Grated Parmesan cheese

Equipment

  • 6-quart slow cooker
  • Large mixing bowl
  • Measuring cups and spoons
  • Cookie scoop or spoon
  • Tongs or serving spoon

Method
 

  1. Combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, milk, garlic, parsley, Italian seasoning, salt, and pepper in a large bowl. Mix gently with your hands until just combined.
    Combine the ground beef, ground pork
  2. Roll the mixture into about 24 meatballs, keeping them similar in size so they cook evenly.
    Roll the mixture into about 24 meatballs
  3. Pour the marinara and crushed tomatoes into the slow cooker. Stir in the seasonings, then nestle the meatballs into the sauce and spoon some sauce over the tops.
    Pour the marinara and crushed tomatoes
  4. Cover and cook on LOW for 4 to 5 hours, until the meatballs reach 160°F and are tender. Serve warm with spaghetti, toasted rolls, or crusty bread.
    Cover and cook on LOW for 4 to 5 hours

Notes

  • For softer meatballs, mix the meat gently and avoid overworking the mixture.
  • Keep the meatballs similar in size so they finish cooking at the same time.
  • Browning the meatballs first is optional but adds extra savory flavor.
  • Store leftovers in the refrigerator for up to 4 days or freeze with the sauce for up to 3 months.