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Easy Slow Cooker Meatballs Recipe for Tender, Saucy Crockpot Comfort Food

Easy Slow Cooker Meatballs Recipe

Homemade beef and Italian sausage meatballs cook gently in marinara sauce for a tender, comforting crockpot dinner. They are delicious over pasta, in subs, or served as an appetizer.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb (450 g) Ground beef, preferably 80–90% lean
  • 1 lb (450 g) Italian sausage, mild or hot
  • 1 Large egg
  • 1/2 cup Plain breadcrumbs
  • 1/4 cup Grated Parmesan cheese
  • 1/4 cup Milk
  • 2 Garlic cloves, finely minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 2 tablespoons Fresh parsley, chopped, optional
Sauce
  • 1 jar (24–26 oz/680–740 g) Marinara or spaghetti sauce
  • 1/2 cup Water, optional, for rinsing the jar and loosening sauce
  • 1/2 teaspoon Red pepper flakes, optional

Method
 

Step-by-Step
  1. In a large bowl, combine the ground beef, Italian sausage, egg, breadcrumbs, Parmesan, milk, minced garlic, Italian seasoning, salt, black pepper, and optional parsley. Mix gently with your hands or a fork just until the ingredients are combined.
  2. Shape the mixture into 1 1/2-inch meatballs, making approximately 24–30. For optional browning, cook them in a lightly oiled skillet for about 1–2 minutes per side.
  3. Pour about half of the marinara sauce into the slow cooker. Arrange the meatballs in a mostly single layer, then pour the remaining sauce over them; add the optional water and red pepper flakes if desired.
  4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. The meatballs are done when cooked through and the center of each reaches at least 160°F (71°C).
  5. Stir carefully so the meatballs remain intact, then serve over spaghetti, in toasted meatball subs, or as an appetizer with toothpicks.

Notes

Mix gently to avoid dense meatballs, keep them covered with sauce, and verify doneness with an instant-read thermometer. Fully cooked frozen meatballs may be added without thawing; cook covered on LOW for 4–6 hours or HIGH for 2–3 hours.