Making this Crockpot Meatballs recipe is one of my favorite ways to enjoy a hearty, comforting meal without spending hours in the kitchen.

The meatballs are tender, flavorful, and slowly simmered in marinara sauce until they’re melt-in-your-mouth good. It’s the kind of dish that fills your kitchen with amazing aromas and leaves everyone at the table asking for seconds.

My goal was to create a recipe that uses only beef while still delivering the juicy texture and rich flavor we all love. These meatballs are seasoned simply with garlic, parmesan, parsley, and breadcrumbs, then gently cooked in a slow cooker to soak up all the saucy goodness. They come out incredibly moist and are perfect for serving over pasta, in sub rolls, or even as party appetizers.

I love how easy and forgiving this recipe is. No browning needed, no fancy tools—just mix, shape, and let the crockpot do the work. The slow cooking process helps the flavors develop while keeping the meatballs juicy and tender. Plus, you can double the batch for meal prep or freeze some for later. It’s comfort food made simple.

Why Are These Crockpot Meatballs Great?

These Crockpot Meatballs are great because they’re incredibly easy to make, use simple ingredients, and deliver big flavor. You don’t need to brown them first, and they stay moist and flavorful thanks to the slow cooking method. Using only ground beef keeps them accessible and allergy-friendly for those avoiding pork.

Ingredients

• 1½ lbs ground beef (lean, like 85/15 or 90/10)
• ½ cup breadcrumbs
• 1 egg
• ¼ cup grated parmesan cheese
• 2 garlic cloves (minced)
• 2 tbsp chopped fresh parsley (or 1 tsp dried)
• 1 tsp salt
• ½ tsp black pepper
• 1 jar (24 oz) marinara sauce
• Optional: ½ tsp red pepper flakes (for heat)

Kitchen Equipment Needed:

• Large mixing bowl
• Measuring cups and spoons
• Garlic press or knife for mincing
• Spoon or small scoop (for shaping meatballs)
• Slow cooker (Crockpot)
• Serving spoon or tongs

How to make Crockpot Meatballs

Step 1:

In a large bowl, mix together the ground beef, breadcrumbs, egg, parmesan, garlic, parsley, salt, and pepper until just combined. Don’t overmix.

Step 2:

Roll the mixture into meatballs, about 1 to 1½ inches in size. You should get about 20–24 meatballs.

Step 3:

Spread a bit of marinara sauce on the bottom of the crockpot. Add the meatballs in a single layer (it’s okay to gently stack if needed). Pour the rest of the sauce on top.

Step 4:

Cover and cook on low for 6–7 hours or high for 3–4 hours, until meatballs are cooked through and tender.

Step 5:

Serve with spaghetti, in a sub roll, or on toothpicks as an appetizer. Top with extra parmesan or parsley if you like.

Tips to Make This Perfect:

• Use lean but not too lean beef – 85/15 gives the best flavor and moisture.
• Don’t overmix the meat – Mix just until combined to keep meatballs tender.
• Use fresh garlic if possible – It gives better flavor than powdered.
• Let the breadcrumbs soak – Mixing them with egg first helps with binding.
• Use parmesan cheese – It adds a salty, umami-rich depth to the meatballs.
• Keep meatballs uniform – Even sizes ensure they cook evenly.
• Layer with sauce – Start with some sauce on the bottom before adding meatballs.
• Don’t skip the seasoning – Salt, pepper, parsley, and garlic are essential.
• Cook low and slow – Low setting for 6–7 hours brings out the best texture.
• Taste your sauce – Add chili flakes, herbs, or sugar if it needs adjusting.

How to Serve Crockpot Meatballs?

I like to serve these meatballs over classic spaghetti or linguine, topped with extra sauce and grated parmesan. It’s a cozy, filling dinner that always satisfies. A sprinkle of fresh herbs like parsley or basil adds freshness and color.

They’re also perfect for subs. Toast some hoagie rolls, spoon in a few meatballs with sauce, top with mozzarella, and broil until bubbly. You get a melty, saucy sandwich that’s great for lunch or game day.

For parties or potlucks, keep the meatballs warm in the crockpot and serve them with toothpicks. They make excellent appetizers, and guests love the ease of grabbing one (or five!) without needing a plate.

How to Store Leftovers?

Store any leftover meatballs and sauce in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop over low heat until warmed through.

They also freeze well. Let them cool completely, then freeze in a sealed bag or container for up to 2 months. Reheat from frozen in a saucepan with a splash of water or more sauce to keep them juicy.

FAQ

• Can I make these with ground turkey? Yes! Just know turkey is leaner, so add a splash of milk or extra breadcrumbs for moisture.
• Do I have to cook them before putting in the crockpot? Nope! Just shape and drop them in raw.
• Can I use store-bought sauce? Yes, jarred marinara works great—just choose one with good flavor.
• Can I double the recipe? Absolutely, just make sure your crockpot is big enough.
• Do they fall apart? Not if you mix gently and don’t overcrowd.
• Can I use gluten-free breadcrumbs? Yes! Any kind of breadcrumbs will work.
• Is parmesan necessary? It adds flavor, but you can skip or use a non-dairy substitute if needed.
• What herbs can I add? Basil, oregano, thyme, or Italian seasoning all work well.
• Can I add vegetables? You can stir in bell peppers or mushrooms into the sauce if you’d like.
• Are these good for meal prep? Yes, they reheat well and work great for lunchboxes or frozen dinners.

Conclusion

This Crockpot Meatballs recipe is comfort food made easy. It’s simple to prep, packed with flavor, and perfect for feeding a family or crowd. Whether served over pasta, in a sandwich, or on their own, these beef-only meatballs are juicy, saucy, and completely satisfying.

Try them once, and they’ll be a go-to in your slow cooker lineup!