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This slow cooker meatballs recipe has classic Italian American flavors! They’re simmered in a rich tomato sauce, and it’s a family-friendly meal that’s great for the freezer.
Try my Meatballs and Gravy or Swedish Meatballs next.
Why you’ll love it
Fewer things in life are more comforting than a bowl of piping hot, steaming spaghetti and meatballs. In this Crockpot meatballs recipe there’s no searing required, and they come out juicy and tender and ultra flavorful, not to mention your house will smell amazing!
These easy meatballs are perfectly seasoned, have lots of parmesan, and taste so good with my homemade tomato sauce that goes along with them. It has Italian herbs and is super simple to make, and it’s the ideal tomato hot tub for these meatballs to slow cook in.
What you’ll need
For the meatballs
- Meat – we’re using a 50/50 mixture of ground beef and ground pork
- Breadcrumbs – Italian seasoned ones add extra flavor
- Parmesan cheese – for cheesiness and moisture. Use freshly grated!
- Egg – for binding them together
- Parsley – a pop of freshness and contrast
- Minced garlic, sea salt & pepper, and onion powder – for savory depth
For the sauce
- Tomatoes – we’ve got pantry staples of crushed tomatoes and tomato sauce
- Sugar – an old kitchen trick to counter the acidity of tomatoes and make pasta sauce taste like it’s from a restaurant
- Herbs – I like using Italian seasoning (a blend in a single jar) and dried oregano
- Garlic powder – it adds another punch of savory goodness (plus salt)
- Crushed red pepper flakes – not to make it spicy! They just infuse a pleasant warmth throughout.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- My black nitrile gloves help keep my nails clean when forming the meatballs. They’re a game changer!
- Here’s my Crockpot model.
- I love these glass prep bowls for the meatball mixture, and this Microplane makes grating the parm easy.
How to make slow cooker meatballs
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add all the sauce ingredients to the Crockpot, and stir until combined. To a large prep bowl, add the meatballs ingredients. Mix together with your hands, and form the meatballs.
Place the meatballs in your slow cooker, and spoon some of the sauce over top. Cook on low or high depending on preference until cooked through. Serve with spaghetti or any of the suggestions below.
Pro tip
Try not to overwork the meatballs — you should still be able to see individual components. If you handle them too much, they can end up tough.
Substitutions and variations
- If you’re in a rush, substitute the homemade sauce with your favorite jarred variety (pasta sauce or marinara). Depending on the size of the jars, use 1-2 of them.
- You could use double beef instead of the pork, but I recommend using both if possible for flavor and texture.
- A splash of heavy cream added right at the end makes the sauce extra tasty!
- If you prefer making meatballs from scratch on the stove, try my fabulous Spaghetti and Meatballs recipe.
What to serve with Crockpot meatballs
- Make spaghetti and meatballs or use your favorite pasta, and top with fresh basil and extra parmesan.
- Serve them in a hoagie roll to make meatball subs! They’re also fantastic with a pile of Easy Garlic Mashed Potatoes or a slice of crusty bread.
- For a combo that can’t be beat, pair them with a classic Caesar salad using my 10-Minute Caesar Dressing and Garlic Parmesan Croutons.
Leftovers and storage
- Leftovers should keep for 4-5 days in the fridge covered tightly.
- Reheat leftovers in a saucepan over a low heat. You may need to skim a little fat off the surface of the sauce, which is totally normal.
- I recommend freezing these in individual portions as needed vs. the whole batch at once. Freeze for up to 3 months.
If you made these Crockpot meatballs with tomato sauce, please leave a star rating and review below! Hope you enjoy them as much as I do. Tag me on Instagram too!
Slow Cooker Meatballs
Ingredients
Meatballs:
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup Italian seasoned breadcrumbs
- 1 cup freshly grated parmesan cheese + more for serving
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 4 cloves garlic minced
- 1 teaspoon salt see note
- 1/2 teaspoon onion powder
- Pepper to taste
Sauce:
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1/2 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
For serving:
- Fresh basil, cooked pasta optional, to taste
Instructions
- Add the sauce ingredients to your slow cooker and stir thoroughly.
- Add the meatball ingredients to a large bowl. Using your hands, mix it together and then form about 20 (2-inch) meatballs. Don't over-mix or pack them too tightly, and use a delicate touch. Place the meatballs inside your slow cooker (it's ok if some overlap). Gently spoon some sauce over top so the meatballs are covered with the sauce as best as you can.
- Cover and cook on high for 3-4 hours or low for 6-8 hours (meatballs should be at least 160F in the middle).
- Serve with cooked pasta or however you prefer. Fresh basil goes wonderfully with these meatballs. If needed, add extra salt & pepper to taste.
Notes
- I use sea salt in most of my cooking, which is less potent than regular table salt. If you’re not using sea salt or kosher salt, you may want to add a bit less than suggested, and then add more if needed after tasting the finished dish. Keep in mind this recipe has a fair bit of meat and sauce, so it needs to be seasoned properly to bring the flavors out.
- These are fairly large meatballs, so I recommend about 3/person. Nutrition info is for meatballs & sauce for 1/6 of the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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