This recipe is so easy it's almost effortless!
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❤️ Why you'll love this recipe
In the past when I put the meatballs in a crockpot uncooked they'd fall apart but if I put them in cooked they'd just get dry.
UGH! What's a mom to do?
Well this mom decided to figure out how to make it work.
It's the balance of ingredients and the amount of sauce that you cook them in. I came up with these easy crockpot meatballs that are tender, juicy, and don't fall apart.
They work in everything but I especially like them in Italian meatball sandwiches with a thick layer of melty, gooey cheese on top.
The combination of sourdough bread with a crispy, flaky crust and those buttery tender meatballs oozing in marinara that's soaking into the bread, and then the melty-gooey-stringy-when-you-bite-into-it cheese on the top?
It's decadent. Luxurious. Oh so delicious!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add the seasonings to the meat.
- Add in the breadcrumbs.
- Next add the Parmesan.
- Beat the eggs and add them to the meat mixture.
- Blend with your hands to get all of the ingredients completely mixed in.
- Gently form meatballs - if you use a kitchen scale it will be easier to make them uniform in size.
- Pour a layer of marinara in the bottom of a slow cooker.
- Add the meatballs and cover with remaining marinara.
- Cook on low for 6 hours or so and enjoy!
🥫 Storage
Let leftover meatballs cool a bit then put them in an airtight container or cover with plastic wrap and refrigerate for 3 or 4 days.
This recipe also freezes well. Here's how:
Uncooked
To freeze meatballs uncooked just make the meat mixture and form it into balls then flash freeze them (uncooked) on a baking sheet. Once the meatballs are frozen put them in a freezer container or bag.
You don't even really need to thaw them when you're ready to cook. Just dump the amount that you need into the sauce and slow cook for 8 to 10 hours from frozen. If you've thawed them then 4 to 6 hours is about right. Just poke one of them with an insta-read thermometer and make sure they're 165F in the center.
Cooked
Once the meatballs are cooked according to the instructions in the recipe let them come to room temperature. Seal them in meal sized or individual sized portions in freezer bags or vacuum sealed bags.
To heat up you can drop them in simmering marinara sauce, bake, or microwave. If you've vacuum sealed them in individual sized portions you can drop the sealed bag into boiling water and heat them that way.
💭 Things to know
Expert Tip: Use very lean ground beef for this recipe - 90/10 or better. The more fat that's in the beef the more fat will be in your sauce and the meatballs will be more likely to fall apart. Plus there will be a thick layer of grease at the top of your sauce and it's kind of gross.
- Cook on low never on high. The meatballs are likely to fall apart on high.
- You can substitute all Parmesan for the breadcrumbs if you want to - just make sure you're using the shelf stable Parmesan on the shelf not the fresh kind from the deli.
- Don't add onion or vegetables to the meatballs. Too much moisture. Use onion powder and garlic powder.
- Don't add too much sauce - you can always add more before serving.
- For sandwiches be sure to heat the bread up to get the crust nice and crispy.
- This quick homemade baguette makes great hoagie rolls!
👩🍳 FAQs
I like to simmer these on low for about 6 hours but they could go 8 if you needed them to.
Absolutely! Ground turkey, chicken, venison...any lean, ground meat will work in this recipe. You can even combine different types of ground meat for a richer flavor.
You can freeze these meatballs cooked or uncooked - it works equally well.
If you've frozen the uncooked meatballs and want to just put them in the crockpot frozen then you'll want to set it on low for about 10 hours. If they are thawed 6 hours is about right.
📚 Related recipes
Much as I wish we could, we do not live on Italian meatballs alone. Here are some other family favorites.
- Garlic Glazed Meatballs are so good with a sticky sweet - savory glaze. They take just under 30 minutes and make great appetizers.
- Slow Cooker Pot Roast with Cheese Grits is pure goodness! It's comfort food that makes everyone happy.
- Slow Cooker Swiss Steak is another family favorite that works better in a slow cooker than it does the traditional method.
- Braised Pork and Red Cabbage is a hearty meal for the cooler months but honestly I get hungry for it in the summer, too.
How do I make meatball subs?
This recipe is perfect for homemade meatball subs! Since the meatballs simmer in the sauce for so long they are infused with the flavor of the marinara.
Just warm some sub rolls from the store or a baguette sliced in about 4 pieces. Slit the top open almost to the bottom but not through the bottom and spoon your meatballs and sauce in there.
Sprinkle with Mozzarella and put them under the broiler until the cheese melts.
🥄 Restless Chipotle recommends
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If you need a slow cooker this is a great one. It's BPA free and 3 ½ quart which is a good size for smaller families. If you want something bigger take a look at this 6 quart crockpot. It's the one I get for my kids when they move out.
📞 The last word
I love this easy, timesaving recipe! I can make a double or triple batch, freeze, and just use as needed - it's great!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Easy Crockpot Meatballs
Print Pin Recipe SaveEquipment Needed
Ingredients
- 1 ½ pounds ground beef, 90% lean 98% lean is better
- ¾ cup breadcrumbs
- ½ cup parmesan cheese, grated (the kind on the shelf, not fresh)
- 1 -½ teaspoons garlic powder, optional - depending on the marinara you use
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper, or chipotle
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 egg, beaten
- 2 cups marinara, or favorite pasta sauce
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Instructions
- Mix all of the ingredients except the marinara together in a large bowl with your hands to be sure the seasonings are evenly distributed.
- Form into 16 to 24 meatballs.
- You may stop and freeze at this point.
- When ready to cook add the marinara to a slow cooker.
- Add the meatballs and spoon some of the marinara over the top.
- Cook on low 6 hours if thawed, 8 - 10 hours from frozen.
Notes
- Cook on low never on high. The meatballs are likely to fall apart on high.
- You can substitute all Parmesan for the breadcrumbs if you want to - just make sure you're using the shelf stable Parmesan on the shelf not the fresh kind from the deli.
- Use a VERY lean ground beef. If there's a secret to making these that's it. The more fat that's in the beef the more fat will be in your sauce and the meatballs will be more likely to fall apart. Plus there will be a thick layer of grease at the top of your sauce and it's kind of gross.
- Don't add onion or vegetables to the meatballs. Too much moisture. Use onion powder and garlic powder.
- Don't add too much sauce - you can always add more before serving.
- Freeze raw meatballs on a baking sheet and put them in freezer containers when frozen.
- To freeze cooked meatballs let them cool to room temperature, seal in a freezer safe container, and freeze for up to 6 months.
Nutrition Facts
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First published December 1, 2019. Last updated January 7, 2023 for editorial improvements.
Blossom Smith
These are absolutely delicious! So good that my husband requests them for his lunch everyday. I make a batch on Sunday, package them up in 5 containers and he is one happy guy. Love all of your recipes!
Marye
So glad he likes them!
mikha angela
Rounded meatballs are perfect, love it!
Marye Audet
thanks