Go Back
–+ servings
The best crockpot meatballs in a slow cooker

Crockpot Meatballs

5 from 3 votes
Juicy crockpot meatballs, no browning required! These healthy slow cooker meatballs use jarred sauce to keep the recipe quick and easy!
Prep: 25 mins
Cook: 2 hrs
Total: 2 hrs 30 mins
Servings: 4 servings (about 12 meatballs)
Review Save RecipePrint

Ingredients
  

  • 1 pound lean ground beef
  • 1/2 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
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 2 large eggs
  • 1 (24-ounce) jar prepared tomato pasta sauce
  • 3 garlic cloves minced (about 1 tablespoon)
  • 1/4 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, 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.
    A bowl with ground beef, eggs, spices, and herbs
  • 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.
    Meatballs in a slow cooker
  • Pour the pasta sauce over the top. Sprinkle evenly with the garlic and red pepper flakes.
    Sauce being added to a slow cooker
  • 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.
    A slow cooker full of meatballs and sauce
  • Sprinkle additional Parmesan and parsley on top, to taste. Serve as desired.
    A bowl of spaghetti with crockpot meatballs

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 meatballsCalories: 285kcalCarbohydrates: 19gProtein: 31gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 155mgPotassium: 1071mgFiber: 3gSugar: 8gVitamin A: 1198IUVitamin C: 18mgCalcium: 120mgIron: 6mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up