These homemade Crockpot Meatballs come together in just 10 minutes, with no browning required. They are freezer-friendly and cook right in the marinara sauce for an easy dinner, perfect for busy nights.
Serve them over spaghetti for an easy spaghetti and meatballs dinner, with homemade garlic bread and roasted broccoli.
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Holly’s Recipe Highlights: Crockpot Meatballs
- Flavor: Savory and tender, with rich Italian-seasoned tomato sauce, garlic, Parmesan, and fresh herbs in every bite.
- Why Make It: The meatballs cook right in the sauce, eliminating the need to brown them first and saving you an extra step and a dirty skillet.
- Recommended Tools: A small cookie scoop or tablespoon helps create evenly sized meatballs so they cook at the same rate.
Total Time: 3 Hrs 10 Mins (10 Mins Prep) Servings: 8 Cooking Method: Slow Cooker
Ingredient Notes
- Lean Ground Beef: Ground turkey can be used for a lighter option, or try a combination of beef and turkey, or pork and beef like in my oven-baked meatball recipe.
- Italian Breadcrumbs: Plain breadcrumbs work well too, simply add a little more Italian seasoning.
- Fresh Parsley: Dried parsley can be used when fresh isn’t available.
- Italian Seasoning: Try making a homemade Italian seasoning to control the flavor. For a little extra heat, add red pepper flakes to the mixture or directly into the tomato sauce.
- Diced Tomatoes: Use the tomatoes with their juices to add extra moisture and flavor to the sauce.
- Pasta or Marinara Sauce: Your favorite jarred sauce makes this recipe especially quick and easy. Or try my homemade marinara sauce for a from-scratch option.
How to Cook Meatballs in the Crockpot
- Combine all the ingredients in a bowl and form into meatballs.
- Add the meatballs to the slow cooker.
- Mix the sauce ingredients, pour on top of the meatballs, and cook (full recipe below).
Save Some for Later
- Keep leftover meatballs and the sauce in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
- Thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave until hot throughout. Add a splash of water or extra marinara if the sauce has thickened in the refrigerator.
More Meatball Favorites
Did you enjoy this Crockpot Meatballs Recipe? Leave a comment and rating below.
Crockpot Meatballs
Equipment
Ingredients
Meatballs
- 1½ pounds lean ground beef
- ⅓ cup Italian bread crumbs
- ¼ cup finely diced onion
- ¼ cup chopped fresh parsley
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
For the Sauce
- 1 (28 ounce) can canned diced tomatoes with juices
- 24 ounces pasta sauce or marinara sauce
- 14 ounces crushed tomatoes canned
- 2 cloves garlic
- 1 teaspoon Italian seasoning
Instructions
- Spray slow cooker with cooking spray.
- Combine all meatball ingredients in a bowl. Using a tablespoon, form 24 meatballs. Place uncooked meatballs in the bottom of the slow cooker.
- Combine all sauce ingredients in a large bowl. Pour over meatballs and cook on high for 3 to 4 hours.
- Serve over pasta.
Notes
Nutrition Information
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.
What is the percentage of lean ground beef you use? Is it 97%7% or 99%1%?
I typically use around 83% or for extra lean 90%.
Hi, two questions…
1. No salt in the meatball mixture??
2. Is the garlic minced or let whole?
Thanks!! : )
Hi Ally, salt is the last ingredient in the list: ½ teaspoon salt. I would mince the garlic. Enjoy!
Delicious and so easy ! I love my crock pot and use it all year long ! I add garlic to meatballs for added flavor! In my meal rotation ! Thanks for the recipe!!
You’re very welcome Lori!
I made this yesterday as I needed a quick dinner tonight. It is delicious. It reheated wonderfully. I served it on zoodles with a salad and warm sourdough bread.
Thank you Holly for another great dinner.
I am confused. Am I doing all those ingredients for the sauce or the whole ingredients you listed OR my favorite jar of sauce? Thanks!
We’re jazzing up a jarred sauce. Combine all ingredients listed in the sauce.
Can I add fresh chopped garlic to the meatball recipe that will go into the meatballs?
Absolutely! You could move one of the cloves to the meatballs, or if you like it extra garlicky just add more :)
This is a fabulous recipe!! I made it exactly as written. It makes a lot, but no regrets! I froze half to enjoy another time!! Thank you, Hollie! I’m finding that your recipes are right on!! My prime rib at Christmas was perfect, thanks to you!!!
Hi Holly
I can’t eat tomatoes and was wondering if you have an alternative Alfredo sauce recipe instead.
thak you
Hindi
I haven’t tried this recipe with an alfredo sauce. If you can’t have tomatoes another crockpot meatball recipe I love is this grape jelly meatballs!
Good recipe, though made a few changes! Would make again! For my family, Italian seasoning isn’t enough so I added in some fennel seed and red wine to the sauce and used 1/2 lean ground beef + 1/2 Italian sausage into the meatballs. Was worried that the meatballs would fall apart so I browned them lightly in pan before laying them into the bottom of the slow cooker. Turned out great after almost 4 hours on high.
Can I prepare the whole meal the day before and put the crockpot container in the refrigerator to make the next morning?
You definitely can, I would love to hear how it turns out for you!
I want to make larger meatballs 2oz instead of 1oz. In doing so do I need to double the sauce also? Thanks!
If you are doubling the recipe to achieve this then you will want to double the sauce. If you are using 1½ pounds of lean ground beef then it should be enough sauce. I would love to hear how it turns out for you!
This is my go to meatball recipe! So simple and easy yet full of flavor and delicious. The meatballs are so tender and juicy. I prefer to cook them on low for seven hours and they turn out perfectly.
How long can I cook them on low instead of high?
I would suggest about 6-7 hours, you’ll want to ensure they reach 165°F. If you try it I would love to hear how it turns out Chelsea!
Meat absolutely needs salt and pepper or seasoning salt. I’m actually kicking myself because I cook all the time and I’m making these and I’m 3 hours in and I just tasted and they are so bland and it hit me that you didn’t add any seasoning to the meat. I added salt, pepper, garlic powder and oregano at hour two because the sauce was bland. I’m a little mortified because I’m serving this to my date in 90 minutes and those meatballs are not well seasoned.
Oh no, I am sorry to hear that Nicole! Did you use Italian bread crumbs? Those add a lot of flavor over regular breadcrumbs. The parmesan cheese adds a salty flavor to the recipe as well.
Hi Holly! I’m wanting to make these meatballs but without the red pasta sauce. What liquid would you recommend using in the crockpot instead? (Ie beef broth, a soup can of some sort, etc) and may I ask how much liquid to use? Thanks so much!!!
Hi MK, you can follow this crockpot meatball recipe and in the end turn the broth into a delicious gravy if you’d like.
Thank you for getting back to me!! So kind! I was hoping to still make these in the crock pot which is why I’d love to stick with this recipe instead of the one you shared. Do you think there’s a liquid substitute to the sauce or not really?
Unless I’m misunderstanding you and you just meant to use 10.5 ounces beef broth, 10.5 ounces condensed French onion soup, and 1/2 cup whipping cream as the sauce. Is that right? (Basically I’m just hoping not to have to brown them in the skillet beforehand like the other recipe suggests!)
The other recipe is a slow cooker recipe as well. You can brown the meatballs for more flavor but you can skip that step if you prefer. I hope that helps!
I’d like to try this recipe today. Can the meatballs be layered in the crockpot? I need to do a double or even possibly a triple recipe for a large group.
Hi Roxi, this recipe can definitely be doubled in the crockpot. They don’t need to be on the bottom to cook thru but it may take slightly longer to come up to temperature and to cook so you want to ensure your meatballs reach 165°F before serving. Enjoy!
I have made these before and they are good and easy to make. Do you think adding garlic would be good? I gave 4 stars because it is expensive to make with a jar of Rao’s plus 2 cans of tomatoes.
I think garlic is always a good addition!
The grease from the meatballs were really gross. I really like a lot of her recipes, sorry for the two star. But I would def maybe try to fry them first in the skillet? Or just oven bake.
Oh no, I am sorry to hear that! We didn’t have that problem with this recipe. Did you make sure to use lean ground beef?
This a good simple recipe, very easy. I usually grate carrots or zucchini to add to the meatballs. Get veggies in where I can. My kids love all veggies so it’s definitely a win, win.