These crockpot meatballs simmer in a rich tomato sauce, turning simple ingredients into a tender, flavor-packed comfort meal with almost no effort.
- Flavor: Tender and juicy with classic Italian flavors, simmered in a rich, garlicky tomato sauce that’s both savory and comforting.
- Recommended Tools: A small cookie scoop keeps the meatballs the same size so they cook evenly.
- Serving Suggestions: Serve over spaghetti, polenta, or tucked into toasted meatball subs. They’re even better with homemade garlic bread and a classic Caesar salad to round out the meal. Â
Best Ingredients for Meatballs
- Ground Beef: Using lean ground beef keeps the sauce from getting greasy. For a heartier meatball, use a beef-and-pork blend. For a bolder flavor, swap half of the ground beef for Italian sausage. If replacing with ground turkey or chicken, add a tablespoon of milk to keep them tender.
- Bread Crumbs: Fine breadcrumbs work best for binding the meatballs. Gluten-free crumbs or crushed crackers can be used as an easy swap.
- Sauce: Use a marinara or pasta sauce you already love since it drives the final flavor, or choose one with garlic and basil for a classic Italian taste.
- Seasonings: Adding Italian seasoning to the slow cooker brings all the flavors together beautifully.
- Variations: Stir in a spoonful of tomato paste near the end for a thicker sauce, or add a Parmesan rind while it simmers for extra savory richness, removing it before serving.
How to Cook Meatballs in the Crockpot
- Combine meatball ingredients and roll into balls (full recipe below).
- Place in the Crockpot and top with sauce.
- Cook the meatballs until they reach 160°F, and the sauce is bubbling.
Storing and Reheating Tips
Store cooled meatballs in an airtight container and refrigerate up to 4 days. Or freeze in meal-sized portions in freezer bags or containers for up to 3 months for best quality.
Reheat on the stovetop over medium-low or in the microwave in short bursts, stirring the sauce in between. Or reheat in a slow cooker on low, stirring occasionally, until hot throughout. Add a splash of water if the sauce has thickened.
Yes, you can! They will fully cook in the sauce. Cook until the meatballs reach 160°F in the center.
Yes. Frozen meatballs will need extra time to ensure they are heated through before serving. Precooked, thawed meatballs can cook for less time since they only need to warm up.
Yes, cook on low for 6 to 7 hours or high for 3 to 4 hours. Keep the lid on as much as possible, and cook until the meatballs reach 160°F.
More Meatball Favorites
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Spray slow cooker with cooking spray.
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Combine all meatball ingredients in a bowl. Using a tablespoon, form 24 meatballs. Place uncooked meatballs in the bottom of the slow cooker.
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Combine all sauce ingredients in a large bowl. Pour over meatballs and cook on high for 3-4 hours.
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Serve over pasta.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.Â
Serving: 3meatballs | Calories: 280 | Carbohydrates: 16g | Protein: 21g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 703mg | Potassium: 901mg | Fiber: 3g | Sugar: 8g | Vitamin A: 815IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 4.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Slow Cooker
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe adapted from The ShortCut Kitchen.
