There’s something magical about coming home to a house that smells like an Italian grandmother has been cooking all day. These Crockpot Meatballs transform simple ingredients into tender, flavorful meatballs simmered in a rich, savory sauce. It’s comfort food at its absolute best.
Craving a delicious Crockpot Meatballs? You've come to the right spot! From Crockpot Recipes favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why You’ll Love This Crockpot Meatballs
- Effortless cooking: The slow cooker does nearly all the work.
- Crowd-pleasing flavor: Herbs, Parmesan, and slow-simmered tomato sauce create incredible depth.
- Incredibly versatile: Perfect for pasta, subs, or as a hearty appetizer.
- Meal prep friendly: Makes a generous batch that freezes and reheats beautifully.
Ingredients & Tools
For the Meatballs:
- 900 g ground beef (80/20 blend for best flavor and moisture)
- 230 g Italian sausage, casings removed
- 100 g breadcrumbs (Panko for a lighter texture, or traditional)
- 110 g grated Parmesan cheese, plus more for serving
- 2 large eggs, lightly beaten
- 4 cloves garlic, minced
- 15 g fresh parsley, finely chopped
- 2 tsp dried oregano
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
For the Sauce:
- 1.4 kg crushed tomatoes (two 28-oz cans)
- 170 g tomato paste (one 6-oz can)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tsp dried basil
- 1 tsp sugar (to balance the acidity of the tomatoes)
- 2 tbsp olive oil
- Salt and pepper to taste
Tools: A 6-quart or larger slow cooker, a large mixing bowl, a skillet (optional, for browning), and a baking sheet (if pre-baking).
Notes: Using a mix of beef and sausage adds built-in seasoning and moisture. Don’t skip the fresh parsley and garlic for brightness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 22 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 4-6 hours | Total Time: 4 hours 20 minutes – 6 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meatball mixture. Use your hands and mix just until the ingredients are combined. Overworking the meat can lead to tough, dense meatballs. A light touch is key for a tender texture.
- To brown or not to brown? Browning the meatballs in a skillet before slow cooking adds a deeper, caramelized flavor and helps them hold their shape. It’s an extra step, but honestly, it’s worth it. If you’re short on time, you can skip it—they’ll still be delicious.
- The power of a meat combo. Using a blend of ground beef and Italian sausage is highly recommended. The beef provides structure, while the sausage contributes fat and a fantastic layer of herbs and spice that permeates the entire dish.
- Fresh vs. dried herbs. For the meatballs themselves, fresh parsley makes a noticeable difference. For the sauce, dried basil and oregano hold up better to the long cooking time and infuse the sauce with a more robust flavor.
- Taste your sauce at the end. Slow cooking can mellow flavors, so always taste the sauce right before serving and adjust the salt, pepper, or even a pinch of sugar to get it just right for your palate.
How to Make Crockpot Meatballs
Step 1: Prepare the Meatball Mixture. In your large mixing bowl, combine the ground beef, Italian sausage (squeezed from its casings), breadcrumbs, grated Parmesan, eggs, minced garlic, chopped parsley, oregano, onion powder, salt, and pepper. I like to use my hands for this—it’s the best tool for the job! Gently mix everything until just combined. You’ll notice the mixture is moist but holds together when you pinch it. Be careful not to overmix, as this is the number one cause of tough meatballs.
Step 2: Form the Meatballs. Using damp hands (this prevents sticking), roll the mixture into evenly sized meatballs, about 1.5 to 2 inches in diameter. You should get around 20-24 meatballs. Consistency in size is important here so they all cook through at the same time. Place them on a plate or a clean baking sheet as you form them.
Step 3: (Optional) Brown the Meatballs. This step is optional but highly recommended for maximum flavor. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, brown the meatballs on all sides. They don’t need to be cooked through—just seared to develop a beautiful golden-brown crust. This should take about 5-7 minutes per batch. The fond (those browned bits) left in the pan is flavor gold!
Step 4: Create the Sauce Base. If you browned your meatballs, use the same skillet to sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Then, stir in the tomato paste and cook for a minute to deepen its flavor. Pour in the crushed tomatoes, add the dried basil, sugar, and a good pinch of salt and pepper. Stir everything together, scraping up all those delicious browned bits from the bottom of the pan. If you skipped browning, just whisk all the sauce ingredients directly in the slow cooker insert.
Step 5: Assemble in the Slow Cooker. Pour about a third of the sauce into the bottom of your slow cooker. Carefully arrange the meatballs (browned or raw) in a single layer over the sauce. You might need to do two layers—if so, just spoon more sauce between the layers. Pour the remaining sauce over the top, gently nudging the meatballs to ensure they’re mostly submerged.
Step 6: Slow Cook to Perfection. Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The meatballs are done when they are cooked through and tender. You’ll notice the sauce will have darkened slightly and thickened beautifully. If the sauce seems a little thin for your liking in the last 30 minutes, you can remove the lid to let it reduce and thicken up.
Step 7: Serve and Enjoy. Gently stir the meatballs and sauce. Serve them hot over a bed of pasta, in sub rolls, or all on their own. Finish with a generous sprinkle of fresh Parmesan cheese and maybe a little more chopped parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze meatballs and sauce for up to 3 months.
- Reviving: Reheat gently on stovetop, adding a splash of water if needed.
Serving Suggestions
Complementary Dishes
- Garlic Bread or a Crispy Baguette — Essential for sopping up every last bit of that incredible sauce. The crispy, buttery texture is the perfect contrast to the tender meatballs.
- A Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the meatballs and provide a refreshing, palate-cleansing element.
- Creamy Polenta or Mashed Potatoes — A wonderfully cozy alternative to pasta. The creamy, soft base is a dream when paired with the savory meatballs and robust tomato sauce.
Drinks
- A Medium-Bodied Red Wine like Chianti or Sangiovese — The bright acidity and cherry notes in these wines complement the tomatoes beautifully without overpowering the dish.
- A Cold, Crisp Lager or Pilsner — The carbonation and clean finish of a good lager are fantastic for cutting through the fat and cleansing the palate between bites.
- Sparkling Water with a Lemon Wedge — A non-alcoholic option that still provides a bubbly, refreshing contrast to the hearty, savory flavors on the plate.
Something Sweet
- Tiramisu — The classic Italian pairing. The coffee-soaked ladyfingers and light, mascarpone cream are the perfect, not-too-heavy finale to this rich meal.
- Panna Cotta with a Berry Compote — The silky, smooth texture of the panna cotta and the sweet-tart berries provide a lovely, elegant finish that feels light after a hearty main course.
- Affogato — Honestly, it’s the simplest dessert ever. Just a scoop of vanilla gelato or ice cream “drowned” in a shot of hot espresso. It’s sophisticated, easy, and incredibly satisfying.
Top Mistakes to Avoid
- Mistake: Overmixing the meatball mixture. This develops the proteins in the meat too much, resulting in a tight, rubbery, and tough texture instead of the light, tender crumb you’re after. Mix with a light hand until just combined.
- Mistake: Skipping the Parmesan in the meatballs. The Parmesan isn’t just for flavor—it also adds umami and helps to keep the meatballs moist. It’s a key ingredient for both taste and texture, so don’t leave it out.
- Mistake: Cooking on high heat for too long. While it’s tempting to speed up the process, the low and slow method is what makes these meatballs so tender. Cooking on high for the entire time can sometimes cause them to become a bit dry or even fall apart.
- Mistake: Not tasting the sauce before serving. Seasonings can mellow and change during the long cooking process. Always give the sauce a final taste and adjust the salt, pepper, or a pinch of sugar to balance the acidity and bring all the flavors into harmony.
Expert Tips
- Tip: Use a cookie scoop for uniform meatballs. A medium-sized cookie or ice cream scoop ensures all your meatballs are the same size, which means they’ll cook evenly. It also makes the process much faster and less messy.
- Tip: Make a “panade” for extra-tender meatballs. Soak your breadcrumbs in a little milk (about 1/4 cup) for 10 minutes before adding them to the meat mixture. This panade creates a paste that binds the meatballs and locks in moisture, guaranteeing a melt-in-your-mouth texture.
- Tip: Layer flavors by toasting dried herbs. Before adding your dried oregano and basil to the sauce, warm them for 30 seconds in a dry skillet. This quick toasting wakes up their essential oils and gives the sauce a much deeper, more complex flavor profile.
- Tip: Freeze individual meatballs for quick meals. After cooking and cooling, freeze the meatballs and sauce in a single layer on a baking sheet before transferring to a bag. This prevents them from sticking together, so you can easily grab a handful to reheat for a fast pasta dinner or sub.
FAQs
Can I make these meatballs ahead of time?
Absolutely! You have a couple of great options. You can prepare the raw meatball mixture, form the meatballs, and store them covered in the fridge for up to 24 hours before cooking. Alternatively, you can fully cook the recipe and store it in the fridge for 3-4 days. The flavors often meld and improve after a day, making it a fantastic make-ahead meal.
Can I use all beef instead of a beef/sausage mix?
You can, but you’ll need to adjust the seasoning. The Italian sausage provides a lot of the herb and spice flavor. If using all beef, I’d recommend adding an extra teaspoon of fennel seeds, a half teaspoon of red pepper flakes, and an additional teaspoon of Italian seasoning to the meat mixture to compensate for the lost flavor from the sausage.
My sauce is too thin. How can I thicken it?
The easiest way is to remove the lid for the last 30-60 minutes of cooking and let the sauce reduce. If you’re still in a hurry, you can make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the simmering sauce in the slow cooker, and it should thicken up within 10-15 minutes.
Can I freeze the cooked meatballs?
Yes, they freeze beautifully! Let the meatballs and sauce cool completely, then transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months. To reheat, you can thaw them overnight in the fridge or gently reheat them from frozen in a saucepan over low heat, adding a splash of water if the sauce seems too thick.
What’s the best way to reheat leftovers?
The stovetop is your best bet for maintaining texture. Gently simmer them in a covered saucepan over low heat, stirring occasionally, until heated through. You can also use the microwave, but do it in short bursts and stir in between to ensure they heat evenly without the meatballs becoming rubbery.
Crockpot Meatballs
Make the most tender Crockpot Meatballs with this easy recipe. Perfect for pasta, subs, or appetizers. Get the simple, slow-cooked recipe now!
Ingredients
For the Meatballs:
-
900 g ground beef (80/20 blend for best flavor and moisture)
-
230 g Italian sausage (casings removed)
-
100 g breadcrumbs (Panko for a lighter texture, or traditional)
-
110 g grated Parmesan cheese (plus more for serving)
-
2 large eggs (lightly beaten)
-
4 cloves garlic (minced)
-
15 g fresh parsley (finely chopped)
-
2 tsp dried oregano
-
1 tsp onion powder
-
1 tsp salt
-
0.5 tsp black pepper
For the Sauce:
-
1.4 kg crushed tomatoes (two 28-oz cans)
-
170 g tomato paste (one 6-oz can)
-
1 large yellow onion (finely diced)
-
4 cloves garlic (minced)
-
2 tsp dried basil
-
1 tsp sugar (to balance the acidity of the tomatoes)
-
2 tbsp olive oil
-
Salt and pepper (to taste)
Instructions
-
In your large mixing bowl, combine the ground beef, Italian sausage (squeezed from its casings), breadcrumbs, grated Parmesan, eggs, minced garlic, chopped parsley, oregano, onion powder, salt, and pepper. I like to use my hands for this—it’s the best tool for the job! Gently mix everything until just combined. You’ll notice the mixture is moist but holds together when you pinch it. Be careful not to overmix, as this is the number one cause of tough meatballs.01
-
Using damp hands (this prevents sticking), roll the mixture into evenly sized meatballs, about 1.5 to 2 inches in diameter. You should get around 20-24 meatballs. Consistency in size is important here so they all cook through at the same time. Place them on a plate or a clean baking sheet as you form them.02
-
This step is optional but highly recommended for maximum flavor. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, brown the meatballs on all sides. They don’t need to be cooked through—just seared to develop a beautiful golden-brown crust. This should take about 5-7 minutes per batch. The fond (those browned bits) left in the pan is flavor gold!03
-
If you browned your meatballs, use the same skillet to sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Then, stir in the tomato paste and cook for a minute to deepen its flavor. Pour in the crushed tomatoes, add the dried basil, sugar, and a good pinch of salt and pepper. Stir everything together, scraping up all those delicious browned bits from the bottom of the pan. If you skipped browning, just whisk all the sauce ingredients directly in the slow cooker insert.04
-
Pour about a third of the sauce into the bottom of your slow cooker. Carefully arrange the meatballs (browned or raw) in a single layer over the sauce. You might need to do two layers—if so, just spoon more sauce between the layers. Pour the remaining sauce over the top, gently nudging the meatballs to ensure they're mostly submerged.05
-
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The meatballs are done when they are cooked through and tender. You’ll notice the sauce will have darkened slightly and thickened beautifully. If the sauce seems a little thin for your liking in the last 30 minutes, you can remove the lid to let it reduce and thicken up.06
-
Gently stir the meatballs and sauce. Serve them hot over a bed of pasta, in sub rolls, or all on their own. Finish with a generous sprinkle of fresh Parmesan cheese and maybe a little more chopped parsley for a pop of color and freshness.07
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