These crockpot meatballs simmer in a rich tomato sauce, turning simple ingredients into a tender, flavor-packed comfort meal with almost no effort.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
- 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.
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. Precooked, frozen meatballs will need extra time to ensure they are heated through before serving. Precooked, thawed meatballs will need less time since they only need to warm up. However, it is not recommended to put frozen raw meatballs in the slow cooker. You will want to thaw before adding them.
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
Did you enjoy this Crockpot Meatballs Recipe? Leave a comment and rating below.
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
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 3-4 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.
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.