Home » Slow Cooker » Slow Cooker Meatballs

Slow Cooker Meatballs

15 Comments -

Jump to Recipe ↓

These Traditional Slow Cooker Meatballs with homemade marinara sauce are a delicious, make ahead dinner! With a freezer meal option, you can make crockpot meatballs faster than ever!

Pin this recipe for later

This recipe uses two of my favorite kitchen tools for getting dinner on the table on busy days: your slow cooker and your freezer. These meatballs are quick and easy to make. It will take about 15 minutes to mix up the meatball mixture and shape your meatballs and 5 minutes to prep the sauce.

How to make meatballs

To make this crockpot meatballs recipe, you will start by making your meatballs. You’ll mix up all of the meatball ingredients except for the meat in a bowl. Once you add the meat to the mixture, you want to mix it until it’s just combined. This will ensure that your meatballs turn out soft and tender.

The best way to shape the meatballs into balls is to use your hands. If the mixture sticks to your hands, using slightly wet hands will help. Place the meatballs on a lightly oiled baking sheet and bake until cooked through. The cooking time will be 10-12 minutes for 1 1/2-inch meatballs, or a little longer if you make your meatballs larger.

Once your meatballs are baked, you can either slow cook them right away in your slow cooker or freeze them for later.

I like to make this a freezer to crock pot meal. I let the meatballs cool and then place them in a freezer bag with marinara sauce ingredients. You can also cook and serve this  recipe on the same day if you don’t want to make it a freezer meal.

When I need an easy weeknight dinner I thaw the bag of meatballs in my refrigerator overnight. In the morning all that I have to do is transfer the bag contents to my slow cooker and turn it on. Seriously, having these crockpot meatballs in your freezer is the best thing ever when you are craving spaghetti and meatballs mid-week! For the times when I am all out of meatballs or need to get dinner on the table fast, I make my Instant Pot Spaghetti.

Preparing the Meatballs in Advance

You can make these delicious meatballs ahead of time and put them in a freezer bag with the sauce. Then store them for up to three months in your freezer.

When you’re ready, thaw and then transfer the contents of the freezer bag to your crock pot and cook. You’ll have a home-cooked meal for almost no effort!

Do you have to bake meatballs before adding them to your slow cooker?

I strongly recommend that you bake your meatballs before you add them to your slow cooker. If you add the meatballs to your crock pot raw, they will cook through, but they will be lacking in flavor.

Baking the meatballs in the oven allows them to brown on the outside and sears in their juices. Browned meatballs are tastier meatballs.

If you cook meatballs from raw in a slow cooker, you will end up with an oily marinara sauce as the meatballs will release a lot of their fat into the sauce. Not good!

Do I have to cook these meatballs in the slow cooker?

You can serve these meatballs right from the oven if you wish. Just make sure that they are cooked through. Or you can add them to a pot of pasta sauce simmering on the stove.

What to serve with meatballs

Serve these Italian meatballs with spaghetti or your favorite pasta shape, spaghetti squash or zucchini noodles. They are a tasty, comforting meal for any night of the week!

You might also love my easy slow cooker pot roast and slow cooker beef stew recipes.

Slow Cooker Meatballs

Print Pin

4.67 from 3 votes

These Easy Slow Cooker Meatballs with homemade marinara sauce are a delicious, make ahead dinner! With a freezer meal option, you can make crockpot meatballs faster than ever!

Course Main Course

Cuisine Italian

Keyword crock pot meatballs, crockpot meatballs, meatballs, meatballs recipe, slow cooker meatballs

Prep Time20 mins

Cook Time7 hrs

Total Time7 hrs 20 mins

Servings 6 servings

Calories 282kcal

Ingredients

For the meatballs:

• 1 egg1 egg
• 2 cloves garlic minced2 cloves garlic minced
• 1/3 cup Panko breadcrumbs1/3 cup Panko breadcrumbs
• 1/4 cup grated Parmesan cheese1/4 cup grated Parmesan cheese
• 1 tablespoon finely chopped fresh parsley1 tablespoon finely chopped fresh parsley
• 1/2 teaspoon salt1/2 teaspoon salt
• 1/4 teaspoon pepper1/4 teaspoon pepper
• 1 pound 80% lean ground beef or ground turkey1 pound 80% lean ground beef or ground turkey

For the marinara sauce:

• 1 cup chopped yellow onion1 cup chopped yellow onion
• 3 cloves garlic minced3 cloves garlic minced
• 28 ounce can crushed tomatoes28 ounce can crushed tomatoes
• 15 ounce can tomato sauce15 ounce can tomato sauce
• 3 tablespoons tomato paste3 tablespoons tomato paste
• 2 bay leaves2 bay leaves
• 1 teaspoon dried oregano1 teaspoon dried oregano
• 1 teaspoon dried basil1 teaspoon dried basil
• 1 teaspoon dried Italian seasoning1 teaspoon dried Italian seasoning
• 1/4 teaspoon salt plus more to taste1/4 teaspoon salt plus more to taste
• 1/4 teaspoon pepper plus more to taste1/4 teaspoon pepper plus more to taste

Instructions

• To make the meatballs, preheat oven to 450 degrees F. Lightly grease a baking sheet with olive oil.
• Combine egg, 2 cloves garlic, Panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir with a fork until well combined.
• Add the ground beef and mix until just combined. Do not over mix the meat mixture.
• Use your hands to shape into 1 1/2-inch meatballs and place on the greased baking sheet.
• Bake meatballs for 10-12 minutes, until they are cooked through (they should register at least 160 degrees F on an instant read thermometer).
• Transfer meatballs to slow cooker.
• Add all marinara sauce ingredients.
• Cover and cook on low for 6-8 hours.
• Remove the bay leaves and serve meatballs and sauce with pasta, spaghetti squash or veggie noodles.

Notes

To make these Meatballs as a freezer meal:

1. Make and bake the meatballs as directed above. Cool completely.
2. Label a heavy-duty zip-top freezer bag with the recipe name, date, and slow cooking instructions.
3. Combine all marinara sauce ingredients in the freezer bag. Add the cooled meatballs to the bag. Squeeze out as much air as possible and seal the bag.
4. Freeze flat for up to 3 months.
5. Thaw and then cook in your slow cooker as directed above.

Nutrition

Serving: 3meatballs | Calories: 282kcal | Carbohydrates: 22g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 496mg | Fiber: 7g | Sugar: 10g

Nutrition information is an estimate.

Tried this recipe?Mention @kristines_kitchen or tag #kristineskitchenblog!

Save Recipe

This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!