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tender slow cooker meatballs served with marinara sauce and herbs
Isaac blogger

Easy Crockpot Meatballs

Tender homemade meatballs slow-cooked in marinara sauce until juicy, flavorful, and fully cooked—an easy hands-off comfort meal perfect for pasta, subs, or meal prep.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours
Servings: 8
Course: Main Dish
Cuisine: American, Italian-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • Meatballs
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 cup breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 large eggs
  • ¼ cup milk
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • Sauce
  • 2 cups marinara sauce
  • ½ cup water
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp garlic powder

Method
 

  1. Before You Begin
  2. Prepare ingredients and ensure your slow cooker is clean and properly assembled. Cooking times and results may vary by appliance and ingredient size. Cook meatballs until they reach 165°F (74°C) internally for safe results, and keep the lid closed during cooking.
  3. Mix Meatballs
  4. Combine beef, pork, breadcrumbs, Parmesan, eggs, milk, garlic, seasoning, salt, and pepper. Mix gently until just combined.
  5. Shape
  6. Roll mixture into evenly sized 1½-inch meatballs for consistent cooking.
  7. Optional Browning
  8. Brown meatballs in a lightly oiled skillet over medium heat until lightly seared on all sides. This step adds flavor but is optional.
  9. Prepare Sauce
  10. Add marinara, water, tomato paste, olive oil, basil, and garlic powder to slow cooker. Stir until combined.
  11. Add Meatballs
  12. Place meatballs into sauce so they are mostly covered. Do not overcrowd.
  13. Cook
  14. Cook on LOW 6–8 hours or HIGH 3–4 hours, until meatballs reach 165°F (74°C) internally and are tender.
  15. Serve
  16. Stir gently and serve warm with pasta, rice, bread, or vegetables.

Notes

  • Mix meat gently and shape evenly sized meatballs for consistent cooking.
  • Browning adds flavor but ensure meatballs finish cooking through.
  • Cook ground meat to an internal temperature of 165°F (74°C).
  • Wash hands, utensils, and surfaces after handling raw meat.
  • Refrigerate leftovers within 2 hours and store in an airtight container up to 3–4 days or freeze up to 3 months.
  • Reheat until hot throughout before serving.