Let me just say: crockpot meatballs are one of those recipes that make you feel like you have your life together… even on days when you absolutely don’t. You literally toss everything in, walk away, and come back to tender, flavorful meatballs swimming in the most delicious sauce.
I started making this recipe on days when I wanted something cozy but low effort, and it has become one of my go-to “feed everyone without stress” meals. Whether you’re hosting, meal-prepping, or just want something comforting bubbling away in the slow cooker, these crockpot meatballs never disappoint. The alternate version for this recipe Vegan Meatballs is super delicious as well.
Why I Love This Crockpot meatballs Recipe
- No babysitting the stove
- Meatballs stay super soft and juicy
- Works with beef, turkey, chicken, or even plant-based meatballs
- Perfect with pasta, rice, mashed potatoes… or as party appetizers
Honestly, it’s the kind of recipe that makes your house smell like you’ve been cooking for hours (but you actually didn’t).
Ingredients
For the Meatballs
- 500g ground beef (or turkey/chicken)
- 1 egg
- ½ cup breadcrumbs
- 2 tablespoons grated Parmesan (optional but so good)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt & pepper to taste
For the Sauce
- 1 can (400g) crushed tomatoes or tomato sauce
- ½ cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or Worcestershire
- 1 teaspoon sugar (balances acidity)
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
- Optional: a splash of cream at the end for a silky finish
How to Make Them (SO Easy)
1. Mix and shape the meatballs
Stir everything together just until combined but don’t overmix or they’ll get tough.
Roll into small or medium-sized balls depending on how you like them.
2. Optional but recommended: pan-sear first
Totally optional, but browning them in a little oil for 2–3 minutes adds amazing flavor.
If you’re rushed, skip it. The crockpot will still do its magic.
3. Add everything to the slow cooker
Pour a little sauce on the bottom, add meatballs, then cover with the remaining sauce.
4. Cook low and slow
- Low: 6–7 hours
- High: 3–4 hours
Stir gently halfway through so every meatball gets coated.
5. Finish with cream (optional)
Totally optional, but a splash of cream makes the sauce glossy and restaurant-style.
How to Serve Crockpot Meatballs
You can serve these with literally anything:
- Over spaghetti
- On mashed potatoes
- With rice
- Inside a meatball sub (omg so good)
- As cocktail meatballs for parties
They’re also freezer-friendly, so double the batch if you want easy future meals.
Tips That Make It Even Better
⭐ Use soft breadcrumbs or panko as this makes meatballs extra tender.
⭐ Don’t skip the sugar because it balances the tomato sauce, not sweetens it.
⭐ If using turkey/chicken, add an extra tablespoon of breadcrumbs for structure.
⭐ Add chili flakes if you want a spicy kick.
Crockpot Meatballs (Perfect for Busy Days)
Course: Dinner RecipesDifficulty: EasyIngredients
- For the Meatballs
500g ground beef (or turkey/chicken)
1 egg
½ cup breadcrumbs
2 tablespoons grated Parmesan (optional but so good)
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt & pepper to taste
- For the Sauce
1 can (400g) crushed tomatoes or tomato sauce
½ cup beef broth
2 tablespoons tomato paste
1 tablespoon soy sauce or Worcestershire
1 teaspoon sugar (balances acidity)
1 teaspoon Italian seasoning
Salt & pepper to taste
Optional: a splash of cream at the end for a silky finish
Directions
- Stir everything together just until combined just don’t overmix or they’ll get tough.
- Roll into small or medium-sized balls depending on how you like them.
- Totally optional, but browning them in a little oil for 2–3 minutes adds amazing flavor.
- If you’re rushed, skip it. The crockpot will still do its magic.
- Pour a little sauce on the bottom, add meatballs, then cover with the remaining sauce.
- Cook low and slow ;Low for 6–7 hours or High for 3–4 hours
- Stir gently halfway through so every meatball gets coated.
- Totally optional, but a splash of cream makes the sauce glossy and restaurant-style.
