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Tender Italian meatballs simmered in marinara sauce in a slow cooker
Isaac blogger

Crockpot Italian Meatballs

These easy crockpot Italian meatballs are gently cooked in marinara sauce until tender and flavorful. With just 15 minutes of prep and 3–7 hours of slow cooking, they’re a hands-off dinner that works perfectly for busy days and make-ahead meals.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Dinner / Main Course
Cuisine: Italian-American
Calories:
Ingredients Method Notes

Ingredients
  

  • Meatballs
  • 1 lb ground beef (80% lean)
  • ½ lb ground pork
  • ½ cup Italian breadcrumbs
  • ¼ cup grated Parmesan
  • 2 eggs
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • Sauce
  • 24 oz marinara sauce

Method
 

  1. Before You Begin
  2. Prepare your slow cooker and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Mix Meatball Mixture
  4. In a large bowl, gently combine beef, pork, breadcrumbs, Parmesan, eggs, garlic, parsley, salt, and pepper. Mix only until combined. Avoid overmixing to keep meatballs tender.
  5. Shape Meatballs
  6. Roll mixture into approximately 1½-inch meatballs, keeping sizes even for uniform cooking.
  7. Add to Slow Cooker
  8. Place meatballs in slow cooker, starting with a single layer, then lightly stacking remaining meatballs. Do not pack tightly.
  9. Add Sauce
  10. Pour marinara sauce evenly over meatballs, covering most surfaces so they cook evenly and remain moist.
  11. Cook
  12. Cover and cook:
  13. LOW: 6–7 hours
  14. HIGH: 3–4 hours
  15. Meatballs are done when fully cooked and internal temperature reaches 160°F (71°C).
  16. Rest
  17. Turn off heat and let meatballs rest in sauce 10 minutes before serving.
  18. Serve
  19. Serve warm with pasta, bread, vegetables, or as appetizers.

Notes

  • Use evenly sized portions for consistent cooking.
  • Keep heat steady and avoid frequent lid opening.
  • Adjust texture if needed near the end of cooking.
  • Refrigerate leftovers within 2 hours and store airtight up to 4 days.
  • Reheat gently until heated through before serving.