Slow-Cooker Meatballs

Savor the rich and hearty flavors of these slow-cooker meatballs, a set-it-and-forget-it recipe perfect for feeding a crowd. With a blend of Italian spices and tender meat, these meatballs are juicy and infused with tangy spaghetti sauce thanks to slow cooking.

The best part? You can prepare them ahead of time and spend less time in the kitchen, making them a requested appetizer at parties. This easy, make-ahead dish lets you relax and enjoy your event while serving a delicious, crowd-pleasing spread.

Slow-Cooker Meatballs Ingredients

• Olive oil: Adds richness and helps sauté the onion and garlic, infusing them with flavor.  
• Onion: Finely chopped onion provides the meatballs a sweet and savory base. Shallots or leeks can be substituted for a milder flavor. 
• Garlic cloves: Minced garlic imparts a pungent, aromatic essence to the dish. 
• Italian-style panko bread crumbs: These add a light and airy texture to the meatballs, helping to bind them together. Regular breadcrumbs can also be used, but they provide a denser texture. For a gluten-free option, you can use gluten-free breadcrumbs.
• Eggs, lightly beaten: Acts as a binder, ensuring the meatballs hold their shape.  
• Parmesan cheese: Grated Parmesan contributes a nutty, salty flavor to the meatballs.  
• Fresh parsley: Minced parsley adds a fresh, herbaceous note to the dish. Cilantro or fresh oregano can be used instead
• Fresh basil: Minced fresh basil imparts the meatballs with a sweet, peppery flavor. Dried basil or fresh thyme can be substituted.
• Worcestershire sauce: Imparts a deep, savory umami flavor. Soy sauce can be used in a pinch.
• Ground beef: Ground beef provides a hearty base for the meatballs. For a leaner option, lean ground beef, ground turkey, or chicken are great.
• Ground pork: Adds moisture and richness. Ground lamb or additional beef can be substituted.
• Ground veal: This meat gives the meatballs a tender texture and delicate flavor. If veal is unavailable, more ground beef or pork can be used.
• Spaghetti sauce: Coat the meatballs in a rich, savory tomato sauce. Homemade marinara or store-bought pasta sauce are both suitable.
• Minced fresh parsley (optional): Adds a little color and finishes the dish with some color. 

Directions

Step 1: Preheat and sauté

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Preheat your oven to 400°F. In a small skillet, heat the oil over medium heat. Add the finely chopped onion and minced garlic, cooking until the onions are tender and golden brown, about five to nine minutes. Allow the mixture to cool slightly. 

Editor’s Tip: Stir frequently to prevent the garlic from burning, which can make it bitter.

Step 2: Mix the ingredients 

Sarah Tramonte for Taste of Home

In a large bowl, combine the Italian-style panko bread crumbs, lightly beaten eggs, grated Parmesan cheese, minced fresh parsley, water, minced fresh basil, Worcestershire sauce, salt, pepper and the onion mixture. Add the ground beef, ground pork and ground veal.

Editor’s Tip:  Mix lightly but thoroughly to combine all ingredients without overworking the meat, which ensures tender meatballs.

Step 3: Shape and bake 

Sarah Tramonte for Taste of Home

Shape the meat into 1 inch balls and place them on greased racks in shallow baking pans. Bake until the meatballs are browned, about 20 to 25 minutes. Browning the crockpot meatballs in the oven adds a caramelized flavor and helps them hold together during slow cooking.

Step 4: Slow cook 

Sarah Tramonte for Taste of Home

Transfer the browned meatballs to a 4- or 5-quart slow cooker. Pour the spaghetti sauce over the top. Cover and cook on low heat until the meatballs are cooked, about three to four hours. 

Sarah Tramonte for Taste of Home

Slow-Cooker Meatball Variations

• Lighten the load: Change your meatball blend using lean ground beef, turkey or chicken.
• Add a little spice: Add red pepper flakes to your sauce to give it a zesty kick.
• Supersize your meatballs: For main-course meals, make larger, uniform meatballs. Monitor and adjust the cooking time to ensure they are thoroughly cooked.

How to Store Slow-Cooker Meatballs

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to three days.

Can you make slow-cooker meatballs ahead of time?

Yes, you can prepare the meatballs and bake them ahead of time. Store them in the refrigerator for up to 24 hours before transferring to the slow cooker with the sauce.

Can you freeze slow-cooked crockpot meatballs?

You can freeze the meatballs and sauce in freezer containers after they’ve cooled. When ready to eat, partially thaw your frozen meatballs in the refrigerator overnight. Then reheat your frozen meatballs warm them in a covered saucepan, stirring gently and adding water or broth if necessary.  

Crockpot Meatball Recipe Tips 

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What goes well with slow cooker meatballs?

These can be served with a starchy side like pasta, rice or mashed potatoes or tucked into a grinder roll for an epic meatball sub. They are also popular as an appetizer on their own.

Why do my meatballs fall apart in the slow cooker?

Meatballs can only fall apart in the slow cooker with enough binding agents, such as eggs or breadcrumbs. Another reason could be that the meat mixture is too lean, as fat helps hold the meatballs together.

Can you cook raw meatballs directly in the sauce?

Yes, you can cook raw meatballs directly in the sauce. Cooking them in the sauce allows the meatballs to absorb the flavors, resulting in a tender texture. However, you may need to cook them longer to ensure they are thoroughly cooked.

Do meatballs get more tender the longer they cook?

Meatballs can become more tender the longer they cook, especially when simmered in a sauce. However, overcooking them can lead to a mushy texture, so finding the right balance is important.