Set-it-and-forget-it, no browning required, Nonna-approved Crockpot Meatballs have me so excited for your dinner tonight! These juicy, zesty meatballs package traditional Italian flavor with the hands-off convenience of the slow cooker.
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Consider these meatballs a gift to your future self.
Cooking meatballs in the crockpot means you can avoid the pre-dinner scramble. When hunger strikes, you and your family 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 feel-good 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!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Ground Beef. To make this a healthy crockpot meatballs recipe, I used lean ground beef. You can also swap ground turkey or ground chicken, or do a blend.
- Jarred Pasta Sauce. This one-stop ingredient makes recipe prep quick and easy! For the best crockpot meatballs, choose a high-quality sauce. You’ll taste the difference.
- Panko. Panko breadcrumbs add texture and 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. Salty, cheesy goodness.
- Eggs. Help bind the meatballs together.
- Garlic. For that must-have garlicky flavor.
- Red Pepper Flakes. An optional addition that gives your meatballs a hint of spice.
How to Make Crockpot Meatballs
Combine. Stir the meatball ingredients together. Or just go ahead and use your hands.
Form. Shape the meatballs, then place in a lightly greased slow cooker.
Add the Sauce. Along with the garlic and red pepper flakes (if using).
Slow Cook. 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.
- Eggplant Dishes. Elevate eggplant Parmesan by spooning these saucy meatballs over the top (bonus points if you use Grilled Eggplant).
Crockpot Meatballs
Video
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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.
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
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Any idea if this recipe would work in an electric pressure cooker? How long would you suggest cooking them?
Hi Audra! I’ve only tested this out in the crockpot, so I wouldn’t be able to advise on how to cook them in the pressure cooker. If you decide to experiment, let me know how it goes!
Erin, I am unable to eat both dairy and gluten. I have gluten free panko – do you think this would work with a dairy free milk and no cheese? Thank you – they look delicious!
Hi Pam! I’ve only tested the recipe as written. If you decide to experiment with those ingredients, I’d love to know how it goes!
Finally meatballs with flavor! Love love love this recipe! Kid friendly so I also make a double batch! Thanks for sharing we love it!
Hi Cyn! So glad you enjoyed the recipe! Thank you for this kind review!
Could I cook on low in the crock pot while I’m at work?
Hi Stacey, I’ve only tested the recipe as written, so I can’t advise how it would work on low. If you decide to experiment, let me know how it goes!
I’ve been making meatballs my whole life but am always open to new recipes, and we all really loved these! They came out ‘lighter’ than mine, almost fluffier? Maybe it has something to do with making them in a crockpot? The flavor was excellent, too! I’ll definitely make these again.
HI Marie! So glad you enjoyed the recipe! Thank you for this kind review!
These were great! I’m on a reset and made these gluten/grain free and dairy free. I used 1/4c tapioca flour and 1/4 cup almond flour, omitted the cheese & Worcestershire sauce, added a bit more salt, and used almond milk and they were some of my fave meatballs ever!
Hi Julie! So glad you enjoyed it! Thank you for this kind review!
I want to get and make these tomorrow night, but how do you think ground turkey meat would work with this recipe?
Hi Arlene! Yes it would! I mentioned several different times in the post that ground turkey would be a great substitute. Hope you enjoy it!
I’m always experimenting with Meatballs recipes. This one is really great. My crockpot seems to cook faster than most recipes call for so I did 1 hr high 1 hr low. It was fine. Very tasty. It’s nice not to have to stand in front of the stove turnings them to brown. I may try to try it with little ground pork. Probably have to add little more liquid. Definitely will be sharing this recipe.
Hi Donna! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin, This looks great. If I were to double the recipe, how long should I cook them. Still 2-1/2 hours on High?
Hi Kathy! Should be the same but I would just start checking them at that point to see if they are cook through. Enjoy!
I am in the process of making this recipe now. I have a 1/2 pound of bulk Italian sausage which I was thinking of adding to the ground beef. Do you think this would make the MB too greasy for this cooking method?
Hi Roberta! It would be hard for me to say without trying it myself. If you decide to experiment, I’d love to know how it goes!
Hello! Excited to taste these. I just made them using 3 tablespoons of “lightly dried parsley”. I didn’t read the packaging and it says 1 tablespoon fresh parsley = 2 tablespoons of lightly dried. Whoops. Do you think they will be alright?
Hi Sophie! I hope so! Let me know how it goes!
I loved this easy delicious recipe so much I made it again for a friend. I have made many of your recipes and every one has been delicious and repeated in my kitchen.
Hi Carolyn! So glad you enjoyed the recipe! Thank you for this kind review!
These did not turn out well for me unfortunately and I followed the recipe exactly. My family did not like the texture :(
I’m sorry to hear that you had trouble with the recipe, Trina. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Did this recipe change by any chance in the past year or so? I swear it used to say to cook them in the oven for 3 minutes each side before putting them in the crock pot. We love this recipe so I’m so confused lol
Hi! Are you thinking of the crockpot turkey meatballs (I have a lot of recipes, lol)
Must be! Thank you!
Enjoy Lyndsey!
Hi Erin,
The Worcestershire sauce is not listed in the assembly instructions, I am assuming mix it in with beef and spices, milk etc?
Hi Molly! Yes, great question! It goes is in Step 1, after the panko! Enjoy!
Super easy. Super yummy
Yay! Great to hear, Taylor!
Since finding this recipe I don’t make my meatballs any other way. The meatballs are perfect and the sauce is excellent (I use 2 jars of prego). I do thicken the sauce up with parmesan cheese when done cooking and my family LOVES this meal. Thank you so much for sharing this easy, delicious recipe with us!
Yay! Thank you Ella!
These were amazing!! Followed your recipe exactly. We will definitely make them again — thank you!
So glad you enjoyed them, Jamie!
I just made this at 1.5x the recipe. Used left over half ground beef and half ground pork. I also had left over Raos marinara, which I hate to waste, added a full new jar and a 8oz tomato sauce since it was going to be 18 meatballs. Since they don’t fit single layer in my slow cooker/instant pot I did sauté in the instant pot for about 4 minutes first and then switched to slow cooker when I added the sauce. This recipe was so easy and made the best meatballs! I don’t think my husband will want me to make any other kind now. They were light and flavorful. Thanks for the recipe!
Glad it worked out, thanks Carol!
Hi, I’m making these meatballs but I’m frying them first and they’ll be cooked on low. I think if you don’t fry them first, they don’t hold their shape and the fat from the meatballs is in the sauce and that’s gross to me. That’s the only change I’m making, though. Hope they turn out well. I’ll post another review with that change to let you know how they turn out!
Hope you enjoyed them, Julie!
I did, Erin! They were delicious! I even had leftovers to make a meatball sandwich for lunch the next few days and they were so yummy! They’re a keeper in my book.
Yay! Thank you Julie!
We absolutely loved it!
Thank you Kara!
These were perfect- everyone loved them
and asked for your recipe.
Thank you!
So glad to hear, Morgan! Thank you!
I have made this several times. It is so good.
Thank you Chantel!