Let’s face it: we all crave those effortless, comforting dinners that practically cook themselves. That’s where these 18 savory crock pot meatball recipes come in—your new secret weapon for delicious, stress-free meals. From classic Italian to creative twists, get ready to transform simple ingredients into family-favorite feasts. Keep reading to find your perfect, hearty dinner solution!
Classic Italian Crock Pot Meatballs
Sometimes the best meals are the ones that practically cook themselves while you go about your day, and these Classic Italian Crock Pot Meatballs are exactly that kind of magic. I love making these on busy weeknights or lazy Sundays when I want my kitchen to smell like a cozy Italian trattoria without being chained to the stove. It’s my go-to for feeding a crowd or prepping meals for the week ahead.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 2 pounds of 80/20 ground beef
– 1 cup of finely grated Parmesan cheese
– 1 cup of seasoned Italian breadcrumbs
– 2 large farm-fresh eggs
– 4 cloves of garlic, minced
– 1/4 cup of fresh flat-leaf parsley, finely chopped
– 2 teaspoons of kosher salt
– 1 teaspoon of finely ground black pepper
– 2 tablespoons of rich extra virgin olive oil
– 48 ounces of jarred marinara sauce
– 1/2 cup of low-sodium beef broth
Instructions
1. In a large mixing bowl, combine 2 pounds of 80/20 ground beef, 1 cup of finely grated Parmesan cheese, 1 cup of seasoned Italian breadcrumbs, 2 large farm-fresh eggs, 4 cloves of minced garlic, 1/4 cup of finely chopped fresh flat-leaf parsley, 2 teaspoons of kosher salt, and 1 teaspoon of finely ground black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat, which can make the meatballs tough.
3. Roll the mixture into 1.5-inch meatballs, placing them on a parchment-lined baking sheet; you should get about 24 meatballs.
4. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Working in batches to avoid crowding, brown the meatballs on all sides for 2-3 minutes per side until they develop a golden-brown crust; this step adds depth of flavor and helps them hold their shape in the slow cooker.
6. Transfer the browned meatballs to a 6-quart slow cooker.
7. Pour 48 ounces of jarred marinara sauce and 1/2 cup of low-sodium beef broth over the meatballs in the slow cooker, gently stirring to coat them evenly.
8. Cover the slow cooker and cook on LOW for 6 hours, until the meatballs are tender and cooked through; avoid lifting the lid during cooking to maintain consistent heat.
9. After cooking, let the meatballs rest in the sauce for 10 minutes to allow the flavors to meld before serving.
These meatballs come out incredibly tender, soaking up the savory marinara sauce for a melt-in-your-mouth texture. I love serving them over a bed of al dente spaghetti or stuffing them into crusty sub rolls for a hearty meatball sandwich—the leftovers taste even better the next day!
Sweet and Sour Crock Pot Meatballs
Remember those chaotic holiday parties where you’re juggling guests, gifts, and a dozen dishes? I’ve been there, and that’s exactly why this sweet and sour crock pot meatball recipe became my go-to lifesaver. It’s the kind of fuss-free, crowd-pleasing comfort food that lets you actually enjoy the festivities instead of being stuck in the kitchen all day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of lean ground beef (preferably 85/15 for perfect juiciness)
– 1 large farm-fresh egg, lightly beaten
– ½ cup of fine, dry breadcrumbs
– ¼ cup of finely chopped sweet yellow onion
– 2 cloves of aromatic garlic, minced
– 1 teaspoon of kosher salt
– ½ teaspoon of finely ground black pepper
– 1 (20-ounce) can of crushed pineapple in 100% juice, undrained
– 1 cup of vibrant, sweet chili sauce
– ½ cup of packed light brown sugar
– ⅓ cup of apple cider vinegar with a bright, tangy kick
– ¼ cup of reduced-sodium soy sauce
– 2 tablespoons of cornstarch
– 2 tablespoons of cold water
– 2 thinly sliced green onions (for garnish)
Instructions
1. In a large mixing bowl, combine the lean ground beef, lightly beaten farm-fresh egg, fine dry breadcrumbs, finely chopped sweet yellow onion, minced aromatic garlic, kosher salt, and finely ground black pepper.
2. Use your hands to gently mix the ingredients until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1½-inch meatballs, placing them on a clean plate; you should get about 24–30 meatballs.
4. In a separate medium bowl, whisk together the undrained crushed pineapple, vibrant sweet chili sauce, packed light brown sugar, tangy apple cider vinegar, and reduced-sodium soy sauce until smooth.
5. Pour half of the pineapple sauce mixture into the bottom of a 6-quart slow cooker.
6. Carefully arrange the meatballs in a single layer in the slow cooker over the sauce.
7. Pour the remaining pineapple sauce evenly over the meatballs, ensuring they are fully coated.
8. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours, until the meatballs are cooked through and tender; avoid opening the lid frequently to maintain consistent heat.
9. In a small bowl, stir together the cornstarch and cold water until no lumps remain to create a smooth slurry.
10. After 4 hours, gently stir the cornstarch slurry into the sauce in the slow cooker.
11. Re-cover and cook on the HIGH setting for an additional 15–20 minutes, until the sauce has thickened to a glossy, clingy consistency.
12. Garnish the meatballs with thinly sliced green onions just before serving.
Unbelievably tender, these meatballs soak up the glossy, sticky sauce that perfectly balances sweet pineapple and tangy vinegar. I love serving them over a bed of fluffy jasmine rice or stuffing them into slider buns for a fun, handheld party appetizer—the sauce is so good, you’ll want to drizzle it on everything!
BBQ Glazed Crock Pot Meatballs
Crafting the perfect party appetizer doesn’t have to be a chore, and these BBQ Glazed Crock Pot Meatballs are my go-to solution for effortless entertaining. I discovered this recipe years ago during a frantic holiday prep session, and now it’s a non-negotiable staple for any gathering at my house—it frees me up to actually enjoy my guests!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of lean ground beef (90/10 blend for the best texture)
– 1 large farm-fresh egg, lightly beaten
– 1/2 cup of fine, dry breadcrumbs
– 1/4 cup of whole milk
– 1/4 cup of finely minced sweet yellow onion
– 2 cloves of garlic, pressed or very finely minced
– 1 teaspoon of coarse kosher salt
– 1/2 teaspoon of finely ground black pepper
– 1 (18-ounce) bottle of your favorite smoky, tangy BBQ sauce
– 1/2 cup of packed light brown sugar
– 1/4 cup of apple cider vinegar with a bright, sharp tang
– 1 tablespoon of Worcestershire sauce
Instructions
1. In a large mixing bowl, gently combine the 2 pounds of lean ground beef, 1 large lightly beaten farm-fresh egg, 1/2 cup of fine dry breadcrumbs, 1/4 cup of whole milk, 1/4 cup of finely minced sweet yellow onion, 2 cloves of pressed garlic, 1 teaspoon of coarse kosher salt, and 1/2 teaspoon of finely ground black pepper using your hands just until incorporated—overmixing will make the meatballs tough.
2. Shape the meat mixture into approximately 40 one-inch meatballs, rolling them gently between your palms.
3. Place all the shaped meatballs in a single layer in the insert of a 6-quart or larger slow cooker.
4. In a separate medium bowl, whisk together the entire 18-ounce bottle of smoky, tangy BBQ sauce, 1/2 cup of packed light brown sugar, 1/4 cup of bright apple cider vinegar, and 1 tablespoon of Worcestershire sauce until the sugar is fully dissolved and the mixture is smooth.
5. Pour the sauce mixture evenly over the meatballs in the slow cooker, using a spatula to gently coat them.
6. Cover the slow cooker with its lid and cook the meatballs on the LOW setting for exactly 4 hours; cooking on low prevents the sauce from burning and allows the flavors to develop fully.
7. After 4 hours, carefully remove the lid—the meatballs should be cooked through, tender, and glazed with a thickened sauce. Tip: For a thicker glaze in the last 30 minutes, you can remove the lid to let some steam escape.
8. Use a slotted spoon to transfer the glazed meatballs to a serving dish.
9. Gently stir the remaining sauce in the crock pot and pour it over the meatballs for serving.
10. These meatballs are now ready to be enjoyed.
These meatballs emerge incredibly tender, practically melting in your mouth, with a perfectly balanced sweet, smoky, and tangy glaze that clings to every bite. They’re fantastic served straight from the slow cooker with toothpicks for a party, or spooned over a bed of creamy mashed potatoes for a comforting, complete meal.
Swedish Crock Pot Meatballs with Cream Sauce
My family’s holiday gatherings always call for something warm, comforting, and effortlessly delicious—which is exactly why these Swedish Crock Pot Meatballs with Cream Sauce have become our go‑to centerpiece. I love that I can prep everything in the morning, let the slow cooker work its magic, and still have time to enjoy the festive chaos. Trust me, the aroma alone will have everyone gathered around the kitchen long before dinner is ready.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of lean ground beef
– 1 cup of fine, dry breadcrumbs
– 2 large farm‑fresh eggs
– ½ cup of finely chopped yellow onion
– 1 teaspoon of aromatic garlic powder
– 1 teaspoon of fragrant onion powder
– 1 teaspoon of finely ground black pepper
– 1 teaspoon of coarse sea salt
– 2 tablespoons of rich extra virgin olive oil
– 1 (10.5‑ounce) can of condensed cream of mushroom soup
– 1 cup of full‑fat sour cream
– ½ cup of low‑sodium beef broth
– 1 tablespoon of Worcestershire sauce
– 1 teaspoon of dried dill weed
– Fresh parsley for garnish
Instructions
1. In a large mixing bowl, combine the lean ground beef, fine dry breadcrumbs, farm‑fresh eggs, finely chopped yellow onion, aromatic garlic powder, fragrant onion powder, finely ground black pepper, and coarse sea salt.
2. Gently mix with your hands until just combined—over‑mixing can make the meatballs tough.
3. Shape the mixture into 1‑inch meatballs, placing them on a parchment‑lined tray.
4. Heat the rich extra virgin olive oil in a large skillet over medium‑high heat until shimmering.
5. Working in batches, brown the meatballs for 2–3 minutes per side until golden; they do not need to be cooked through.
6. Transfer the browned meatballs to a 6‑quart slow cooker.
7. In a medium bowl, whisk together the condensed cream of mushroom soup, full‑fat sour cream, low‑sodium beef broth, Worcestershire sauce, and dried dill weed until smooth.
8. Pour the sauce evenly over the meatballs in the slow cooker.
9. Cover and cook on LOW for 4 hours, or until the meatballs are cooked through and tender.
10. Gently stir the meatballs and sauce once halfway through cooking to ensure even heating.
11. After cooking, let the meatballs rest in the sauce for 10 minutes to thicken slightly.
12. Garnish with fresh parsley before serving.
So tender they practically melt in your mouth, these meatballs are enveloped in a luxuriously creamy, herb‑flecked sauce with just a hint of tang from the sour cream. I love serving them over a bed of buttery egg noodles or creamy mashed potatoes to soak up every last drop—leftovers, if there are any, taste even better the next day.
Teriyaki Crock Pot Meatballs
Busy weeknights call for easy, crowd-pleasing dinners, and these Teriyaki Crock Pot Meatballs have become my family’s favorite solution—they’re so simple to toss together in the morning, and the aroma that fills the house by dinnertime is absolutely irresistible. I love how the slow cooker does all the work while I’m running errands or helping with homework, making it feel like I’ve put in way more effort than I actually did. Honestly, this recipe has saved me on more than one hectic evening when takeout was tempting, but I wanted something homemade and comforting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of lean ground beef (I prefer 90/10 for less grease)
– 1 cup of panko breadcrumbs (for a light, crispy texture)
– 2 large farm-fresh eggs, lightly beaten
– 3 cloves of garlic, minced into a fragrant paste
– 1 tablespoon of freshly grated ginger (it adds a bright, zesty kick)
– 1/2 cup of low-sodium soy sauce (for a balanced savory base)
– 1/2 cup of honey (use a good-quality, raw variety for depth)
– 1/4 cup of rice vinegar (for a subtle tang)
– 2 tablespoons of toasted sesame oil (it gives a rich, nutty aroma)
– 1 tablespoon of cornstarch (to thicken the sauce perfectly)
– 2 tablespoons of cold water (for mixing with the cornstarch)
– 2 thinly sliced green onions (for a fresh, colorful garnish)
– 1 tablespoon of toasted sesame seeds (for a crunchy finish)
Instructions
1. In a large mixing bowl, combine the lean ground beef, panko breadcrumbs, lightly beaten farm-fresh eggs, minced garlic paste, and freshly grated ginger until just mixed—overworking can make the meatballs tough.
2. Roll the mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet; this prevents sticking and makes cleanup easier.
3. In a separate bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, and toasted sesame oil until fully blended.
4. Pour half of the sauce mixture into the bottom of a 6-quart slow cooker, spreading it evenly.
5. Arrange the meatballs in a single layer in the slow cooker, then pour the remaining sauce over the top, ensuring each meatball is coated.
6. Cover and cook on LOW for 4 hours, until the meatballs are cooked through and tender—avoid lifting the lid too often to maintain consistent heat.
7. In a small bowl, mix the cornstarch with cold water until smooth to create a slurry, which prevents clumping in the sauce.
8. After 4 hours, carefully stir the cornstarch slurry into the slow cooker, then cook on HIGH for an additional 15 minutes, until the sauce thickens and becomes glossy.
9. Transfer the meatballs to a serving dish, garnishing with thinly sliced green onions and toasted sesame seeds for added texture and flavor.
My favorite part is how the meatballs soak up that sweet-savory teriyaki glaze, becoming incredibly juicy and flavorful with every bite. Serve them over a bed of fluffy jasmine rice or tucked into slider buns for a fun twist—either way, they disappear fast!
Spicy Buffalo Crock Pot Meatballs
Picture this: it’s a chilly December evening, and my family is begging for something warm and satisfying that won’t keep me tied to the stove. That’s when I turn to these Spicy Buffalo Crock Pot Meatballs—a game-day favorite that’s become our cozy winter staple, effortlessly melding tangy, fiery sauce with tender, juicy meatballs right in the slow cooker.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
- 1 pound of lean ground beef (I prefer 90/10 for less grease)
- 1/2 cup of plain panko breadcrumbs (for a light, crispy texture)
- 1 large farm-fresh egg, lightly beaten
- 2 cloves of garlic, finely minced
- 1 teaspoon of finely ground black pepper
- 1/2 teaspoon of sea salt
- 1 cup of Frank’s RedHot Buffalo Wings Sauce (that classic tangy kick!)
- 1/2 cup of unsalted butter, melted
- 1 tablespoon of apple cider vinegar (for a subtle brightness)
- 1/2 cup of crumbled blue cheese (optional, for serving)
- 2 stalks of crisp celery, chopped (for serving)
Instructions
- In a large mixing bowl, combine the lean ground beef, plain panko breadcrumbs, lightly beaten farm-fresh egg, finely minced garlic, finely ground black pepper, and sea salt.
- Use your hands to gently mix the ingredients until just combined—overmixing can make the meatballs tough, so stop as soon as it’s uniform.
- Roll the mixture into 1-inch meatballs, placing them on a clean plate; you should get about 24 meatballs.
- Lightly spray the insert of a 6-quart slow cooker with non-stick cooking spray to prevent sticking.
- Arrange the meatballs in a single layer in the slow cooker, leaving a little space between them for even cooking.
- In a medium bowl, whisk together the Frank’s RedHot Buffalo Wings Sauce, melted unsalted butter, and apple cider vinegar until smooth.
- Pour the sauce mixture evenly over the meatballs in the slow cooker, using a spoon to coat them lightly.
- Cover the slow cooker and cook on LOW heat for 4 hours, or until the meatballs are cooked through and reach an internal temperature of 165°F on an instant-read thermometer.
- Gently stir the meatballs halfway through cooking to ensure they’re evenly coated in the sauce—this helps prevent drying out.
- Once done, use a slotted spoon to transfer the meatballs to a serving dish, spooning extra sauce over the top.
Mouthwatering and ready to devour, these meatballs boast a tender, juicy interior with a slightly crispy edge from the slow simmer, all enveloped in that iconic spicy, tangy buffalo sauce. Serve them piled high with a sprinkle of crumbled blue cheese and chopped crisp celery for a cool contrast, or slide them onto slider buns for an easy, crowd-pleasing appetizer that always disappears fast!
Honey Garlic Crock Pot Meatballs
There’s something magical about a recipe that practically cooks itself while you go about your day, and these Honey Garlic Crock Pot Meatballs are exactly that kind of effortless crowd-pleaser. I first made them for a chaotic holiday potluck last year, and now they’re my go‑in for any gathering where I want to spend more time with guests than in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of lean ground beef (I prefer 90/10 for less grease)
– 1 large farm-fresh egg, lightly beaten
– ½ cup of fine, dry breadcrumbs
– ¼ cup of finely grated Parmesan cheese
– 3 cloves of garlic, minced into a fragrant paste
– 1 teaspoon of coarse kosher salt
– ½ teaspoon of finely ground black pepper
– 1 cup of rich, amber-colored honey
– ⅔ cup of robust soy sauce
– ¼ cup of ketchup with a tangy tomato base
– 2 tablespoons of toasted sesame oil
– 1 tablespoon of freshly grated ginger root
– 2 teaspoons of toasted sesame seeds for garnish
– 3 thinly sliced green onions (green parts only) for garnish
Instructions
1. In a large mixing bowl, combine the 2 pounds of lean ground beef, 1 large lightly beaten farm-fresh egg, ½ cup of fine dry breadcrumbs, ¼ cup of finely grated Parmesan cheese, 3 cloves of minced garlic paste, 1 teaspoon of coarse kosher salt, and ½ teaspoon of finely ground black pepper.
2. Use your clean hands to gently mix everything until just combined; overworking can make the meatballs tough.
3. Roll the mixture into 1‑inch meatballs, placing them on a parchment-lined baking sheet—you should get about 36.
4. In a separate medium bowl, whisk together 1 cup of amber honey, ⅔ cup of robust soy sauce, ¼ cup of tangy ketchup, 2 tablespoons of toasted sesame oil, and 1 tablespoon of freshly grated ginger root until smooth.
5. Tip: For deeper flavor, let this sauce sit for 10 minutes while you shape the meatballs.
6. Lightly spray the insert of your 6‑quart slow cooker with non‑stick cooking spray to prevent sticking.
7. Arrange all the raw meatballs in a single layer in the slow cooker insert.
8. Pour the whisked honey-garlic sauce evenly over the meatballs, ensuring each one gets coated.
9. Place the lid securely on the slow cooker and set it to cook on LOW heat for 4 hours.
10. Tip: Avoid lifting the lid during cooking to maintain a steady temperature and prevent heat loss.
11. After 4 hours, carefully remove the lid—the meatballs should be cooked through and tender, and the sauce will have thickened slightly.
12. Use a slotted spoon to transfer the meatballs to a serving dish.
13. If you prefer a thicker glaze, pour the remaining sauce from the slow cooker into a small saucepan and simmer it over medium heat for 5–7 minutes until it coats the back of a spoon.
14. Tip: For a glossy finish, stir in an extra tablespoon of honey during this reduction.
15. Drizzle the reduced sauce over the meatballs in the serving dish.
16. Garnish generously with 2 teaspoons of toasted sesame seeds and 3 thinly sliced green onions.
But these meatballs are more than just easy; they’re a flavor explosion. The slow cooking renders them incredibly tender, almost melting in your mouth, while the glaze caramelizes into a sticky-sweet coating with a savory garlic-ginger punch. I love serving them straight from the crock pot with toothpicks for a party, or spooned over a bed of fluffy jasmine rice for a comforting weeknight dinner that always earns rave reviews.
Cheesy Crock Pot Meatball Casserole
Kicking off the holiday season with a dish that practically cooks itself while you wrap gifts or binge holiday movies is my kind of cooking. This Cheesy Crock Pot Meatball Casserole is the ultimate cozy, hands-off dinner that fills your kitchen with the most incredible, savory aroma.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 (32 oz) bag of frozen, fully cooked Italian-style meatballs
– 1 (24 oz) jar of robust, garlic-infused marinara sauce
– 1 (15 oz) can of creamy, whole-milk ricotta cheese
– 2 cups of freshly shredded, part-skim mozzarella cheese
– 1/2 cup of finely grated, sharp Parmesan cheese
– 1 tablespoon of fragrant, dried Italian seasoning
– 1/2 teaspoon of freshly cracked black pepper
– 1/4 cup of fresh, finely chopped flat-leaf parsley
Instructions
1. Pour the entire jar of robust, garlic-infused marinara sauce into the bottom of a 6-quart slow cooker.
2. Evenly distribute the frozen, fully cooked Italian-style meatballs over the sauce in a single layer. (Tip: Using frozen meatballs saves prep time and helps them hold their shape during the long cook.)
3. In a medium mixing bowl, combine the creamy, whole-milk ricotta cheese, 1 cup of the freshly shredded, part-skim mozzarella cheese, the finely grated, sharp Parmesan cheese, the fragrant, dried Italian seasoning, and the freshly cracked black pepper. Stir until fully blended.
4. Dollop large spoonfuls of the ricotta cheese mixture over the layer of meatballs and sauce, then use the back of the spoon to gently spread it into an even layer.
5. Sprinkle the remaining 1 cup of freshly shredded, part-skim mozzarella cheese evenly over the top of the ricotta layer.
6. Place the lid securely on the slow cooker and cook on the LOW heat setting for 4 hours. (Tip: Avoid lifting the lid during cooking to maintain a consistent temperature and prevent heat loss.)
7. After 4 hours, carefully remove the lid. The casserole is done when the cheese on top is fully melted and bubbly, and the sauce is simmering around the edges.
8. Turn off the slow cooker and let the casserole rest, uncovered, for 10 minutes before serving to allow it to set slightly. (Tip: This resting time makes serving much cleaner and helps the flavors meld.)
9. Garnish the finished casserole with the fresh, finely chopped flat-leaf parsley just before serving.
Heavenly is the only word for the way the tender meatballs soak up the savory sauce beneath that incredible, triple-cheese blanket. The texture is wonderfully rich and gooey, perfect for scooping over a pile of garlic bread or twirling with thick pasta for the ultimate comfort food plate.
Herb-Infused Crock Pot Meatballs
Remember those chilly winter evenings when you just want something warm and comforting without spending hours in the kitchen? That’s exactly why I fell in love with these herb-infused crock pot meatballs. They’re my go-to for easy entertaining or a cozy family dinner, and the aroma that fills the house is pure magic.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of lean ground beef (90/10 blend for the best texture)
– 1 cup of fresh, soft breadcrumbs from a rustic loaf
– 2 large farm-fresh eggs
– 1/4 cup of finely chopped fresh parsley
– 2 tablespoons of finely chopped fresh oregano
– 3 cloves of garlic, minced to a fragrant paste
– 1 teaspoon of finely ground black pepper
– 1 teaspoon of coarse sea salt
– 2 cups of rich, savory marinara sauce
– 1/2 cup of low-sodium beef broth
– 1 tablespoon of rich extra virgin olive oil
Instructions
1. In a large mixing bowl, combine the lean ground beef, fresh breadcrumbs, farm-fresh eggs, chopped parsley, chopped oregano, minced garlic, black pepper, and sea salt.
2. Use your hands to gently mix the ingredients until just combined, being careful not to overwork the meat to keep the meatballs tender.
3. Shape the mixture into 1.5-inch meatballs, placing them on a parchment-lined baking sheet; you should have about 24 meatballs.
4. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Working in batches to avoid crowding, brown the meatballs for 2-3 minutes per side until they develop a golden crust, which locks in juices and adds depth of flavor.
6. Transfer the browned meatballs to a 6-quart crock pot.
7. Pour the marinara sauce and beef broth over the meatballs in the crock pot, ensuring they are mostly submerged.
8. Cover the crock pot with its lid and cook on the LOW setting for 4 hours, until the meatballs are cooked through and tender when pierced with a fork.
9. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
10. Serve the meatballs directly from the crock pot, spooning the sauce over them.
Buttery soft and infused with aromatic herbs, these meatballs melt in your mouth with a savory richness from the slow-cooked sauce. I love serving them over creamy polenta or tucked into crusty sub rolls for a hearty sandwich—either way, they’re sure to become a new favorite in your rotation.
Mediterranean Crock Pot Meatballs
Finally, after years of searching for a hands-off dinner that still feels special, I’ve found my go-to: these Mediterranean crock pot meatballs. They’re the perfect solution for busy weeknights when you crave something hearty and flavorful without hovering over the stove—my slow cooker does all the work while I tackle the rest of my evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound of lean ground beef (90/10 blend)
– 1/2 cup of fine, dry breadcrumbs
– 1/3 cup of whole milk (for richness)
– 1 large farm-fresh egg
– 2 cloves of garlic, minced to a fragrant paste
– 1 teaspoon of dried oregano (with its earthy aroma)
– 1/2 teaspoon of finely ground black pepper
– 1/2 teaspoon of sea salt
– 1 (24-ounce) jar of robust marinara sauce
– 1/2 cup of pitted Kalamata olives, sliced
– 1/4 cup of crumbled feta cheese (for a tangy finish)
– 2 tablespoons of rich extra virgin olive oil
– Fresh parsley, chopped (for garnish)
Instructions
1. In a large mixing bowl, combine the lean ground beef, fine breadcrumbs, whole milk, farm-fresh egg, minced garlic, dried oregano, finely ground black pepper, and sea salt. Tip: Mix gently with your hands just until combined to avoid tough meatballs.
2. Shape the mixture into 1.5-inch meatballs, placing them on a plate—you should get about 20.
3. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the meatballs to the skillet in a single layer, working in batches if needed, and sear for 2-3 minutes per side until browned all over. Tip: Searing locks in juices and adds depth of flavor.
5. Transfer the seared meatballs to a 6-quart slow cooker.
6. Pour the robust marinara sauce over the meatballs in the slow cooker, ensuring they’re fully coated.
7. Scatter the sliced Kalamata olives evenly over the top.
8. Cover the slow cooker and cook on LOW for 4 hours, until the meatballs are cooked through and tender. Tip: Avoid lifting the lid during cooking to maintain steady heat.
9. Just before serving, sprinkle the crumbled feta cheese over the meatballs and sauce.
10. Garnish with chopped fresh parsley.
Each bite delivers tender, juicy meatballs infused with garlic and oregano, balanced by the briny olives and creamy feta. Enjoy them over a bed of fluffy couscous or tucked into warm pita bread for a satisfying meal that’s effortlessly delicious.
Crock Pot Meatball Stroganoff
A cozy winter evening last year had me craving something hearty yet hands-off, so I turned to my trusty Crock Pot and created this comforting twist on a classic. As someone who loves making big batches to freeze for busy weeks, this recipe has become my go-to for feeding a crowd without spending hours in the kitchen. There’s something magical about coming home to the savory aroma of meatballs simmering in a creamy sauce—it instantly feels like a hug in a bowl.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound of lean ground beef (90/10 blend for less grease)
– 1 large farm-fresh egg, lightly beaten
– ½ cup of fine Italian-style breadcrumbs
– ¼ cup of finely grated Parmesan cheese
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves of aromatic garlic, minced
– 8 ounces of sliced cremini mushrooms
– 2 cups of robust beef broth
– 1 tablespoon of tangy Dijon mustard
– 1 cup of full-fat sour cream
– 2 tablespoons of all-purpose flour
– 1 teaspoon of finely ground black pepper
– ½ teaspoon of sea salt
– 12 ounces of wide egg noodles
– Fresh parsley for garnish (optional)
Instructions
1. In a large mixing bowl, combine the lean ground beef, lightly beaten farm-fresh egg, fine Italian-style breadcrumbs, finely grated Parmesan cheese, and ¼ teaspoon of sea salt until just mixed—overworking can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs, placing them on a parchment-lined tray; you should get about 24 meatballs.
3. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Brown the meatballs in batches for 2–3 minutes per side until golden but not cooked through, transferring them to the Crock Pot insert as done.
5. In the same skillet, sauté the finely diced yellow onion and minced aromatic garlic for 3–4 minutes until softened and fragrant.
6. Add the sliced cremini mushrooms to the skillet and cook for 5 minutes until they release their juices and brown slightly.
7. Pour the robust beef broth and tangy Dijon mustard into the skillet, scraping up any browned bits from the bottom—this adds depth to the sauce.
8. Transfer the skillet contents to the Crock Pot with the meatballs, ensuring everything is submerged.
9. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the meatballs are cooked through and tender.
10. In a small bowl, whisk the full-fat sour cream with the all-purpose flour until smooth to prevent lumps in the sauce.
11. Stir the sour cream mixture into the Crock Pot, then add the finely ground black pepper and remaining ¼ teaspoon of sea salt.
12. Cook for an additional 15 minutes on HIGH until the sauce thickens slightly.
13. Meanwhile, cook the wide egg noodles according to package directions until al dente, about 8–10 minutes; drain well.
14. Serve the meatball stroganoff over the cooked noodles, garnished with fresh parsley if desired.
My favorite part is how the tender meatballs soak up the creamy, umami-rich sauce, creating a melt-in-your-mouth texture that’s both comforting and satisfying. For a fun twist, try serving it over mashed potatoes or with a side of crusty bread to soak up every last drop—it’s a versatile dish that always earns rave reviews at my dinner table.
Pesto Crock Pot Meatballs
A few weeks ago, my sister texted me in a panic—she was hosting a last-minute holiday gathering and needed a crowd-pleasing appetizer that wouldn’t keep her tied to the stove. I immediately thought of these pesto crock pot meatballs, a recipe I’ve tweaked over countless family dinners. They’re my go-to when I want something flavorful and fuss-free, letting the slow cooker do all the work while I relax with guests.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound of lean ground beef (preferably 90/10 for juicier meatballs)
– ½ cup of fresh, finely grated Parmesan cheese
– ½ cup of Italian-style breadcrumbs (for a crispier texture)
– ¼ cup of vibrant, basil-packed pesto (homemade or high-quality store-bought)
– 2 large, farm-fresh eggs (lightly beaten)
– 3 cloves of garlic, minced to a fragrant paste
– 1 teaspoon of finely ground black pepper
– 1 (24-ounce) jar of rich marinara sauce (look for one with no added sugar)
– ¼ cup of water (to thin the sauce slightly)
Instructions
1. In a large mixing bowl, combine the lean ground beef, finely grated Parmesan cheese, Italian-style breadcrumbs, basil-packed pesto, lightly beaten farm-fresh eggs, minced garlic cloves, and finely ground black pepper.
2. Use clean hands to gently mix the ingredients until just combined—overmixing can make the meatballs tough. (Tip: Wet your hands with cold water to prevent sticking.)
3. Roll the mixture into 1-inch meatballs, placing them on a clean plate; you should have about 24 meatballs.
4. Pour the rich marinara sauce and ¼ cup of water into a 4- to 6-quart crock pot, stirring to blend.
5. Carefully add the meatballs to the crock pot in a single layer, spooning some sauce over the top to coat them. (Tip: For easier cleanup, consider lining the crock pot with a slow cooker liner.)
6. Cover the crock pot with its lid and cook on LOW heat for 4 hours, until the meatballs are cooked through and reach an internal temperature of 165°F on an instant-read thermometer. (Tip: Avoid lifting the lid during cooking to maintain consistent heat.)
7. Once done, use a slotted spoon to transfer the meatballs to a serving dish, drizzling with extra sauce from the crock pot.
My favorite thing about these meatballs is how tender they turn out, soaking up all the herby pesto and garlic flavors. Serve them over a bed of creamy polenta or tucked into crusty sub rolls for a hearty sandwich—they’re so versatile, you might just make them a weekly staple like I do.
Thai Peanut Crock Pot Meatballs
Just when I thought my slow cooker couldn’t surprise me more, I discovered these Thai-inspired meatballs that have become my go-to for busy weeknights and casual gatherings alike. The combination of savory meatballs simmering in that creamy, slightly spicy peanut sauce fills my kitchen with the most incredible aroma that always has family members wandering in asking, “When’s dinner?”
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of lean ground turkey
– 1 cup of smooth, creamy natural peanut butter
– 1/2 cup of rich coconut milk
– 1/4 cup of sweet, tangy rice vinegar
– 3 tablespoons of fragrant soy sauce
– 2 tablespoons of aromatic toasted sesame oil
– 2 tablespoons of freshly grated ginger root
– 4 cloves of pungent garlic, minced
– 1 tablespoon of vibrant red curry paste
– 1/4 cup of finely chopped fresh cilantro
– 1/4 cup of thinly sliced green onions
– 1/4 cup of crushed, salted roasted peanuts
Instructions
1. In a large mixing bowl, combine 2 pounds of lean ground turkey with 1/4 cup of finely chopped fresh cilantro and 2 tablespoons of freshly grated ginger root.
2. Roll the turkey mixture into 1-inch meatballs, placing them directly into your slow cooker insert.
3. In a separate medium bowl, whisk together 1 cup of smooth, creamy natural peanut butter, 1/2 cup of rich coconut milk, 1/4 cup of sweet, tangy rice vinegar, 3 tablespoons of fragrant soy sauce, 2 tablespoons of aromatic toasted sesame oil, 4 cloves of minced garlic, and 1 tablespoon of vibrant red curry paste until completely smooth.
4. Pour the peanut sauce mixture evenly over the meatballs in the slow cooker, gently stirring to coat each meatball.
5. Cover the slow cooker and cook on LOW heat for exactly 4 hours, resisting the urge to open the lid during cooking to maintain consistent temperature.
6. After 4 hours, carefully remove the lid and check that the meatballs have reached an internal temperature of 165°F using an instant-read thermometer.
7. Transfer the cooked meatballs to a serving dish using a slotted spoon, then pour the remaining sauce from the slow cooker over them.
8. Garnish the meatballs with 1/4 cup of thinly sliced green onions and 1/4 cup of crushed, salted roasted peanuts just before serving.
But what truly makes these meatballs special is their tender, melt-in-your-mouth texture that soaks up every bit of that complex peanut sauce. The sauce itself thickens beautifully during the slow cooking process, creating a velvety coating that balances spicy, sweet, and savory notes perfectly. I love serving these over a bed of jasmine rice with extra chopped peanuts for crunch, or even stuffing them into warm pita bread for a fun handheld option that always disappears first at potlucks.
Mexican Crock Pot Meatballs with Chipotle Sauce
Just when I thought my slow cooker couldn’t get any more magical, I discovered these Mexican-inspired meatballs that simmer all day in a smoky chipotle sauce. As a busy home cook who juggles work and family dinners, I love recipes that do the heavy lifting for me—this one fills my kitchen with the most incredible aroma that has my kids asking “Is it ready yet?” hours before dinner time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 2 pounds of lean ground beef (90/10 blend works perfectly)
– 1 cup of fresh breadcrumbs from a rustic sourdough loaf
– 2 large farm-fresh eggs, lightly beaten
– 1/4 cup of finely chopped fresh cilantro
– 1 tablespoon of aromatic ground cumin
– 1 teaspoon of smoked paprika for depth
– 1/2 teaspoon of coarse kosher salt
– 28 ounces of fire-roasted crushed tomatoes
– 2 chipotle peppers in adobo sauce, finely minced
– 1 tablespoon of rich adobo sauce from the can
– 1/2 cup of low-sodium beef broth
– 1 medium yellow onion, finely diced
– 3 cloves of garlic, pressed through a garlic press
Instructions
1. In a large mixing bowl, combine 2 pounds of lean ground beef, 1 cup of fresh breadcrumbs, 2 large farm-fresh eggs, 1/4 cup of finely chopped fresh cilantro, 1 tablespoon of aromatic ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of coarse kosher salt.
2. Gently mix the ingredients with your hands until just combined—overmixing will make the meatballs tough.
3. Roll the mixture into 1.5-inch meatballs, placing them on a parchment-lined baking sheet; you should get about 24 meatballs.
4. In your crock pot insert, whisk together 28 ounces of fire-roasted crushed tomatoes, 2 finely minced chipotle peppers, 1 tablespoon of rich adobo sauce, 1/2 cup of low-sodium beef broth, 1 finely diced medium yellow onion, and 3 pressed garlic cloves.
5. Carefully nestle all the meatballs into the sauce in a single layer, spooning some sauce over the tops to coat them.
6. Cover and cook on LOW for 6 hours—the meatballs are done when they reach an internal temperature of 165°F and are tender throughout.
7. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
8. Tip: If you prefer a smoother sauce, use an immersion blender to puree it briefly before adding the meatballs.
9. Tip: For easier cleanup, spray your crock pot with cooking spray before adding the sauce ingredients.
10. Serve the meatballs directly from the crock pot, ladling plenty of sauce over each portion.
Absolutely tender and infused with smoky heat, these meatballs have a melt-in-your-mouth texture that pairs beautifully with the rich, slightly spicy chipotle sauce. I love serving them over cilantro-lime rice or stuffing them into warm corn tortillas with a sprinkle of cotija cheese—the sauce soaks into everything wonderfully, making each bite deeply flavorful without being overwhelming.
Greek-Style Crock Pot Meatballs
Over the holidays, I always crave comforting meals that practically cook themselves while I wrap gifts or watch festive movies. These Greek-style crock pot meatballs have become my go-to solution for busy December evenings—they’re packed with Mediterranean flavors and fill the house with an irresistible aroma that even lures my neighbor over to ask what’s simmering. I love how the slow cooker does all the heavy lifting, letting me focus on decorating cookies or simply relaxing with a cup of tea.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of lean ground beef (90/10 blend)
– 1 cup of fresh breadcrumbs from a crusty artisan loaf
– 2 farm-fresh large eggs, lightly beaten
– 1/2 cup of finely crumbled feta cheese
– 1/4 cup of rich extra virgin olive oil
– 1/4 cup of freshly chopped parsley
– 2 tablespoons of dried oregano
– 4 cloves of garlic, minced
– 1 teaspoon of finely ground black pepper
– 1 teaspoon of kosher salt
– 28 ounces of crushed San Marzano tomatoes
– 1 medium yellow onion, thinly sliced
– 1 teaspoon of dried dill
Instructions
1. In a large mixing bowl, combine the lean ground beef, fresh breadcrumbs, farm-fresh large eggs, finely crumbled feta cheese, freshly chopped parsley, dried oregano, minced garlic, finely ground black pepper, and kosher salt.
2. Use your hands to gently mix the ingredients until just combined—overmixing can make the meatballs tough, so stop as soon as everything is evenly distributed.
3. Shape the mixture into 1.5-inch meatballs, rolling them gently between your palms to form smooth, round balls; you should get about 24 meatballs.
4. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Working in batches to avoid overcrowding, brown the meatballs for 2–3 minutes per side until they develop a golden-brown crust; this step locks in juices and adds depth of flavor, so don’t skip it even though they’ll finish cooking in the slow cooker.
6. Transfer the browned meatballs to a 6-quart slow cooker.
7. In the same skillet, add the thinly sliced yellow onion and sauté for 4–5 minutes over medium heat until softened and translucent, scraping up any browned bits from the meatballs for extra flavor.
8. Pour the crushed San Marzano tomatoes and dried dill into the skillet, stir to combine, and bring to a simmer for 2 minutes.
9. Carefully pour the tomato mixture over the meatballs in the slow cooker, ensuring they’re fully submerged in the sauce.
10. Cover and cook on LOW for 4 hours, or until the meatballs are tender and cooked through—check one by cutting it in half to ensure no pink remains.
11. Serve the meatballs hot, spooning the sauce generously over each portion. As you take your first bite, you’ll notice the tender, juicy texture of the meatballs infused with tangy feta and aromatic herbs, all enveloped in a rich, savory tomato sauce. I love serving these over fluffy couscous or with warm pita bread for dipping, and they’re even better the next day as the flavors meld together beautifully.
Garlic Parmesan Crock Pot Meatballs
Savoring the aroma of garlic and Parmesan wafting through my kitchen on a busy weeknight is one of life’s simple joys—these Crock Pot meatballs have become my go-to for effortless entertaining or cozy family dinners, especially during the holiday hustle when time is precious but flavor can’t be compromised. I love how they simmer away while I tackle other tasks, filling the house with that irresistible savory scent that always has everyone asking, “When’s dinner?”
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of lean ground beef (I prefer 90/10 for less grease)
– 1 cup of freshly grated Parmesan cheese (the nutty, salty kind from the refrigerated section)
– 1/2 cup of Italian-style breadcrumbs (for that perfect tender texture)
– 2 large farm-fresh eggs (they bind everything together beautifully)
– 4 cloves of garlic, minced (use fresh for the best pungent kick)
– 1/4 cup of finely chopped fresh parsley (bright and herbaceous)
– 1 teaspoon of finely ground black pepper (adds a subtle warmth)
– 1/2 teaspoon of sea salt (to enhance all the flavors)
– 24 ounces of robust marinara sauce (choose a high-quality jarred or homemade version)
– 1/4 cup of rich extra virgin olive oil (for sautéing and richness)
Instructions
1. In a large mixing bowl, combine the lean ground beef, freshly grated Parmesan cheese, Italian-style breadcrumbs, farm-fresh eggs, minced garlic, finely chopped fresh parsley, finely ground black pepper, and sea salt.
2. Use your hands to gently mix the ingredients until just combined—overmixing can make the meatballs tough, so stop as soon as everything is incorporated.
3. Roll the mixture into 1.5-inch meatballs, placing them on a parchment-lined tray; you should get about 24 meatballs.
4. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Working in batches to avoid crowding, brown the meatballs for 2-3 minutes per side until they develop a golden-brown crust; this step locks in juices and adds depth of flavor.
6. Transfer the browned meatballs to a 6-quart Crock Pot, arranging them in a single layer if possible.
7. Pour the robust marinara sauce evenly over the meatballs, ensuring they are fully submerged for even cooking.
8. Cover the Crock Pot and cook on LOW heat for 4 hours, until the meatballs are tender and cooked through—no peeking, as lifting the lid can slow cooking time!
9. After 4 hours, check that the internal temperature of a meatball reaches 165°F using a meat thermometer for food safety.
10. Gently stir the meatballs in the sauce to coat them before serving.
Keep these meatballs warm in the Crock Pot on the “keep warm” setting for up to 2 hours, making them perfect for parties. They emerge incredibly tender, with the garlic and Parmesan melding into a savory, umami-rich flavor that pairs wonderfully with crusty bread or over al dente pasta. For a creative twist, I love stuffing them into sub rolls with melted provolone for an epic meatball sandwich that disappears in minutes!
Lemon Herb Crock Pot Meatballs
Dreading the holiday cooking chaos but craving something cozy? I’ve been there—last December, I was scrambling to feed a crowd without spending hours in the kitchen. That’s when I perfected these Lemon Herb Crock Pot Meatballs, a lifesaver that fills your home with the most inviting aroma while you tackle other tasks.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of lean ground beef (I prefer 90/10 for less grease)
– 1 cup of fresh, soft breadcrumbs from a rustic loaf
– 2 large, farm-fresh eggs, lightly beaten
– 1/4 cup of finely chopped fresh parsley, for a bright herbal punch
– 2 tablespoons of freshly grated lemon zest, from about 2 juicy lemons
– 1 teaspoon of dried oregano, for earthy depth
– 1 teaspoon of garlic powder, for a savory kick
– 1/2 teaspoon of finely ground black pepper
– 1/2 teaspoon of sea salt
– 1 (24-ounce) jar of high-quality marinara sauce, with visible tomato chunks
– 1/4 cup of freshly squeezed lemon juice, strained to avoid seeds
– 2 tablespoons of rich extra virgin olive oil
Instructions
1. In a large mixing bowl, combine the lean ground beef, fresh breadcrumbs, beaten eggs, chopped parsley, lemon zest, dried oregano, garlic powder, black pepper, and sea salt. Tip: Use your hands to gently mix—overworking can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs, rolling them lightly between your palms to form even spheres. You should get about 30 meatballs.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the meatballs in a single layer, working in batches if needed to avoid crowding. Sear them for 2–3 minutes per side, until they develop a golden-brown crust. Tip: This step locks in juices and adds flavor, so don’t skip it!
5. Transfer the seared meatballs to a 6-quart slow cooker.
6. Pour the marinara sauce and freshly squeezed lemon juice over the meatballs, ensuring they’re fully submerged.
7. Cover the slow cooker and cook on LOW heat for 4 hours, until the meatballs are tender and cooked through. Tip: Avoid lifting the lid during cooking to maintain steady temperature.
8. After 4 hours, carefully stir the meatballs to coat them evenly in the sauce.
9. Serve the meatballs hot, directly from the slow cooker. They’re now ready to enjoy!
These meatballs emerge incredibly tender, with a zesty lemon herb flavor that cuts through the rich tomato sauce. Try serving them over creamy polenta or tucked into crusty rolls for a hearty sandwich—they’re so versatile, they might just become your new go-to for busy days.
Crock Pot Meatball Subs with Marinara
Finally, after years of trying to perfect a hands-off dinner for busy weeknights, I’ve landed on this cozy, crowd-pleasing recipe that practically cooks itself while I tackle my endless to-do list. There’s something magical about coming home to the aroma of simmering marinara and tender meatballs wafting from the slow cooker—it instantly turns a hectic evening into a comforting feast. My family now requests these subs every time the weather turns chilly, and I love how little effort they require for such a satisfying result.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 pound of lean ground beef
– ½ cup of finely grated Parmesan cheese
– ½ cup of seasoned Italian breadcrumbs
– 2 large farm-fresh eggs
– 2 cloves of minced garlic
– 1 teaspoon of dried oregano
– 1 teaspoon of dried basil
– ½ teaspoon of finely ground black pepper
– 24 ounces of jarred marinara sauce
– 6 soft hoagie rolls
– 6 slices of provolone cheese
– 2 tablespoons of chopped fresh parsley
Instructions
1. In a large mixing bowl, combine 1 pound of lean ground beef, ½ cup of finely grated Parmesan cheese, ½ cup of seasoned Italian breadcrumbs, 2 large farm-fresh eggs, 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ½ teaspoon of finely ground black pepper.
2. Use your hands to gently mix the ingredients until just combined, being careful not to overwork the meat, which can make the meatballs tough.
3. Roll the mixture into 1-inch meatballs, placing them on a clean surface; you should get about 24 meatballs.
4. Pour 24 ounces of jarred marinara sauce into the bottom of a 6-quart slow cooker.
5. Arrange the meatballs in a single layer in the slow cooker, spooning a little sauce over the top to coat them lightly.
6. Cover the slow cooker and cook on LOW for 6 hours, until the meatballs are cooked through and tender; avoid lifting the lid during cooking to maintain consistent heat.
7. About 10 minutes before serving, preheat your oven to 350°F and slice 6 soft hoagie rolls lengthwise, leaving one side attached.
8. Place the rolls on a baking sheet, open them up, and toast in the oven for 5-7 minutes, until lightly golden and crisp.
9. Use a slotted spoon to transfer the meatballs from the slow cooker to the toasted rolls, dividing them evenly.
10. Spoon extra marinara sauce from the slow cooker over the meatballs, then top each sub with 1 slice of provolone cheese.
11. Return the baking sheet to the oven and broil on HIGH for 2-3 minutes, watching closely until the cheese is melted and bubbly.
12. Sprinkle each sub with 2 tablespoons of chopped fresh parsley before serving.
Perfectly tender meatballs soak up the rich, garlicky marinara, while the melted provolone adds a creamy contrast that melds with the crisp hoagie roll. For a fun twist, I sometimes add a drizzle of balsamic glaze or serve them with a side of garlic knots to sop up every last bit of sauce.
Summary
All these savory crock pot meatball recipes prove that a delicious, comforting dinner is easier than you think! We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to help other home cooks find their perfect meal.
