Ok, everybody knows I LOVE Crockpot recipes – especially recipes for those tender and fall apart delicious meatballs. Honestly nothing makes me happier than walking in after a long day and smelling my house already filled with the aroma of food already cooking in my kitchen!!
I truly believe the Crockpot changed the game for anyone who wants to eat a healthy meal without having to be hovering over the stove for days!
Follow me to see some of my favorite recipes.
The 18 Best Crockpot Meatballs
1. Classic Crockpot Meatballs
My favorite way to use the slow cooker is to make big batches of meatballs. I take some ground beef, mix it with breadcrumbs, grated Parmesan cheese, and a little parsley; I add some dried Italian seasoning and cook it all in some marinara sauce.
Ingredients
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/4 cup chopped fresh parsley
Salt and pepper to taste
1 jar (about 24 ounces) marinara sauce
1/4 cup water
Instructions
1. Place the meat in a large mixing bowl with the bread crumbs and Parmesan cheese, then add the egg, garlic, Italian seasoning, parsley, and salt and pepper. Mix until combined.
2. Shape the mixture into 1-inch meatballs and set them aside.
3. Pour half of the marinara sauce into the bottom of the crockpot. Place the meatballs in a single layer on top of the sauce.
4. Spoon the rest of the marinara sauce over the meatballs to cover them completely. Add water to the sauce to dilute it.
5. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are cooked through and tender.
6. Serve the meatballs with pasta, on sub rolls or as an appetizer.
2. BBQ Crockpot Meatballs
There is something comforting about making a batch of BBQ Crockpot Meatballs. Using frozen meatballs and rich barbecue sauce makes for a simple dinner.
With the addition of grape jelly, garlic and onion powder, along with adding parmesan cheese to sauteed onions, this dish is finger lickin’ good. Fantastic for company or just a cozy night at home with loved ones!
Ingredients
1 ½ pounds of frozen meatballs
2 cups of barbecue sauce
½ cup of grape jelly
1 tablespoon of Worcestershire sauce
1 teaspoon of garlic powder
1 teaspoon of onion powder
Instructions
1. Place the frozen meatballs into the Crockpot.
2. Combine the barbecue sauce, grape jelly, Worcestershire sauce, garlic powder and onion powder in a mixing bowl. Stir.
3. Pour the sauce over the meatballs in the Crockpot, making sure the meatballs are covered.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours, stirring occasionally.
5. When the meatballs are warmed through and the sauce has slightly thickened, they are ready to go.
3. Italian Crockpot Meatballs
One of my go-to dinners when I want to enjoy a tasty Italian meal without much effort are Italian Crockpot Meatballs. Tender meatballs are made with a blend of ground beef and pork, breadcrumbs, Parmesan cheese and parsley that are then slowly simmered in marinara sauce for hours until tender.
Yum!
Ingredients
Ground beef (1 lb)
Ground pork (½ lb)
Breadcrumbs (1 cup)
Grated Parmesan cheese (½ cup)
Milk (¼ cup)
Egg (1 large)
Garlic, minced (2 cloves)
Fresh parsley, chopped (¼ cup)
Dried Italian seasoning (1 tsp)
Salt (1 tsp)
Black pepper (½ tsp)
Crushed red pepper flakes (optional, ¼ tsp)
Jar of marinara sauce (24 oz)
Instructions
1. In a large bowl, mix the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, chopped parsley, Italian seasoning, salt, black pepper, and optional red pepper flakes.
2. Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
3. Put the meatballs in one layer in the bottom of the crockpot, so that they are not piled too tightly together.
4. Pour a jar of marinara sauce on the meatballs until all are covered.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the meatballs are cooked through and tender.
6. Serve the meatballs in sauce over cooked spaghetti, if desired, and scatter with additional Parmesan cheese and chopped parsley.
4. Swedish Crockpot Meatballs
Sometimes I like a casserole comfort food, say my crockpot meatballs cooked in the sauce of a roaring beef stock and cream mix. With ground beef and pork, few spices of nutmeg and allspice, slow cook for softness.
Ingredients
1 pound ground beef
1 pound ground pork
1/2 cup bread crumbs
1/2 cup milk
1 small onion, finely chopped
1 egg
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 tablespoons olive oil (for browning)
3 cups beef broth
1 cup heavy cream
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)
Chopped fresh parsley, for garnish (optional)
Instructions
1. Put the ground beef and the ground pork in a large bowl and add the bread crumbs, milk, onion, egg, garlic powder, salt, pepper, allspice and nutmeg. Mix until just combined, then shape into small meatballs.
2. Brown the meatballs on all sides in hot olive oil in a large skillet over medium heat, then transfer them to a crockpot.
3. Pour beef broth over the meatballs in the crockpot so that they are covered. Cook on low for 6-8 hours or until completely cooked.
4. 30 minutes before serving, stir in the heavy cream. If you want a thicker sauce, mix some cornstarch with a little water to make a slurry and stir that into the crockpot too.
5. Bring to the boil and when it has thickened to your liking, turn off the heat and serve your meatballs hot, with parsley to garnish if desired. Buon appetito!
5. Teriyaki Crockpot Meatballs
Nothing is quite as satisfying as a meal that cooks itself, other than a meal that cooks itself and packs a punch of flavor. My Teriyaki Crockpot Meatballs do both: simmered in a thick, gooey sauce of teriyaki, brown sugar and just a touch of soy, they require no attention and literally cannot fail.
Garnished with chopped green onions and sesame seeds, they’re pretty to look at as well as a snap to produce.
Ingredients
2 pounds frozen meatballs
1 cup teriyaki sauce
1/2 cup brown sugar
1/4 cup soy sauce
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon cornstarch
1 tablespoon water
1/4 cup sliced green onions (for garnish)
Sesame seeds (for garnish)
Instructions
1. In a small bowl, mix together the teriyaki sauce, brown sugar, soy sauce, garlic and ginger. Stir until the sugar is dissolved.
2. Place the frozen meatballs in the Crockpot.
3. Pour the teriyaki sauce mixture over the meatballs, ensuring they are evenly coated.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours. The meatballs will be heated through.
5. , Stir it into the Crockpot 30 minutes before serving to thicken the sauce.
6. After thickening, serve the meatballs hot, decorated with green onion and sesame seeds.
6. Sweet and Sour Crockpot Meatballs
There’s something terrific about a dish in which sweet, salty and sour flavors come together seamlessly, and the attraction of crockpot meatballs for me is that they do just that. Meatballs provide the saltiness, pineapple and bell pepper the sweetness, and brown sugar and soy sauce contribute depth of flavor.
Ingredients
2 lbs frozen meatballs
1 cup pineapple chunks, drained
1 bell pepper (red or green), chopped
1 cup sweet and sour sauce
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
Instructions
1. Place the frozen meatballs in the crockpot.
2. Add the pineapple chunks and chopped bell pepper on top of the meatballs.
3. In a separate bowl, mix together the sweet and sour sauce, brown sugar, apple cider vinegar, soy sauce and garlic powder until well combined.
4. Pour the sauce mixture over the meatballs and vegetables in the crockpot.
5. Cover, and cook on low for 4-6 hours or on high for 2-3 hours or until the meatballs are warmed through and the flavours are well incorporated.
6. Stir before serving, ensuring the sauce is evenly distributed over the meatballs. Enjoy!
7. Honey Garlic Crockpot Meatballs
I love this easy and yummy dish. I turn store bought frozen meatballs in a honey, soy sauce and ketchup sauce.
The brown sugar and the minced garlic give it a more full flavor. It is great to make for a casual group or a quiet dinner at home…
Green onions or sesame seeds can be sprinkled on top as a final garnish.
Ingredients
2 pounds frozen meatballs
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon water
Optional garnish: chopped green onions or sesame seeds
Instructions
1. Place the frozen meatballs in the Crockpot.
2. Put honey, soy sauce, ketchup, brown sugar and minced garlic in a bowl and mix.
3. Pour the honey garlic sauce over the meatballs in the Crockpot.
4. Cover and cook on low for 4 hours or high for 2 hours.
5. After 30 minutes of cooking, mix together some cornstarch with water to create a slurry, and mix it in with the sauce to thicken.
6. Before serving, optionally garnish with chopped green onions or sesame seeds. Serve hot.
8. Buffalo Crockpot Meatballs
Nothing says cozy comfort quite like slow cooked food, so I can’t get enough of my Buffalo Crockpot Meatballs. I take a bag of frozen meatballs and toss them in a bowl with a jar of buffalo wing sauce, a container of ranch dressing and a drizzle of honey.
Put it all in a Crockpot and let the flavors meld to make a spicy dish.
Ingredients
2 pounds of frozen meatballs
1 cup of buffalo wing sauce
1/4 cup of ranch dressing
2 tablespoons of butter
2 tablespoons of honey
1 tablespoon of garlic powder
1/2 teaspoon of onion powder
Optional: chopped green onions for garnish
Instructions
1. Place the frozen meatballs in the Crockpot.
2. In a separate bowl, combine the buffalo wing sauce, ranch dressing, melted butter, honey, garlic powder, and onion powder.
3. Pour the sauce over the meatballs in the slow cooker, making sure to cover them evenly.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours until the meatballs are heated through.
5. Stir the meatballs occasionally to ensure even cooking and sauce distribution.
6. Once done, garnish with chopped green onions if desired, and serve hot.
9. Grape Jelly Crockpot Meatballs
These meatballs, cooked in my Crockpot, are a burst of flavor. The grape jelly and barbecue sauce form a sweet, sticky glaze.
With so little prep required, the meatballs are delicious as an appetizer or a main dish. A dash of garlic and onion powder adds a wonderful, subtle flavor.
Ingredients
2 pounds frozen meatballs
1 cup grape jelly
1 cup barbecue sauce
1 tablespoon soy sauce
Optional: 1 teaspoon garlic powder
Optional: 1 teaspoon onion powder
Instructions
1. Place the frozen meatballs in the Crockpot.
2. In another bowl, mix grape jelly, barbecue sauce and soy sauce.
3. Add brown sugar, smoked paprika and all the seasoning.
4. Pour this overtop your pork.
5. Marinate for at least two hours or overnight.
6. Preheat your oven to 325 degrees. Then, grill it for 2 1/2 to 3 hours.
3. Pour the sauce mixture over the meatballs, ensuring they are evenly coated.
4. Optionally, sprinkle garlic powder and onion powder over the meatballs for extra flavor.
5. Cover and cook for 4-5 hours on low or 2-3 hours on high, stirring occasionally.
6. Serve warm as an appetizer or main dish.
10. Asian Crockpot Meatballs
So make yourself something that’s easy-peasy, but it tastes good too, like these Asian Crockpot Meatballs. Ginger and garlic mix with ground pork for a rich, aromatic dish.
Forget pan-browning — let the slow cooker do its thing. The result is meatballs glazed to perfection in a sweet and tangy hoisin sauce.
Ingredients
1 pound ground pork
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 cup green onions, chopped
1/4 cup hoisin sauce
2 tablespoons rice vinegar
1/4 cup brown sugar
1 tablespoon sriracha
1 tablespoon cornstarch
2 tablespoons water
Instructions
1. In a bowl, combine pork, bread crumbs, egg, garlic, ginger, soy sauce, sesame oil and chopped green onion. Mix until well-combined.
2. Form the mixture into small meatballs, about one inch in diameter.
3. In the slow cooker, whisk the hoisin, rice vinegar, brown sugar, and sriracha; drop in the meatballs.
4. Cook on low for 4-5 hours, or until the meatballs are cooked through.
5. In the final half hour of cooking, combine cornstarch with water and pour into slow cooker to thicken sauce. Stir occasionally.
6. Serve the meatballs hot, garnished with additional chopped green onions if desired.
11. Mexican Crockpot Meatballs
I love how this Mexican crockpot meatballs recipe has both unabashedly bright flavors and the convenience and ease of a slow cooker. The savory ground beef is complemented with cumin and chili powder as well as a smidgen of diced jalapeno for some fire.
And the enchilada sauce and diced tomatoes make for satiny, warming comfort.
Ingredients
1 pound ground beef
1/2 cup breadcrumbs
1 large egg
1/4 cup milk
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
1 can (14 ounces) diced tomatoes with green chilies
1 cup enchilada sauce
1/2 cup shredded cheese (such as Monterey Jack or cheddar)
Instructions
1. Mix ground beef, breadcrumbs, egg and milk in a bowl; add the garlic, cumin, chili powder, salt, and pepper and blend well; add cilantro and mix again.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. Put the chopped tomatoes with green chillies and the enchilada sauce in the Crockpot.
4. Layer the meatballs (in batches if necessary) into the slow cooker, until the sauce just covers the meatballs, like the photo below:
5. Cover and cook on low for 6-7 hours or high for 3-4 hours.
6. About 15 min before serving, top with shredded cheese and let melt; serve hot.
12. Hawaiian Crockpot Meatballs
Hawaiian-style meatballs in a crockpot are a tropical twist that I adore. These juicy meatballs are cooked in a cheery sauce made from pineapple juice, brown sugar and soy sauce.
Stir in some chopped bell peppers and some pineapple chunks and it’s an excellent dish for sharing.
Ingredients
2 pounds frozen meatballs
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
2 tablespoons cornstarch
1 cup pineapple chunks
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 cup barbecue sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
Green onions, for garnish
Instructions
1. Whisk together the pineapple juice, 2 tablespoons of brown sugar, the soy sauce, cornstarch, barbecue sauce, garlic powder, and ground ginger in a medium bowl until thoroughly combined.
2. Place the frozen meatballs, pineapple chunks, and chopped bell peppers into the crockpot.
3. Spoon the sauce over the meatballs and vegetables, making sure they are well coated.
4. Cover and cook on low for 4-5 hours, or until the meatballs are cooked through and the sauce has thickened.
5. Mix well before serving and top with sliced green onions if desired. Serve hot as an appetiser or with rice for lunch or dinner.
13. Spicy Crockpot Meatballs
I’ve got a tried-and-true recipe for when you need something hot, comforting, and a little spicy: ground beef and ground pork meatballs with marinara sauce. They are so good!
Enjoy!
Ingredients
1 lb ground beef
1 lb ground pork
1 cup breadcrumbs
2 large eggs
3 cloves garlic, minced
1 teaspoon onion powder
2 tablespoons hot sauce
1 teaspoon red pepper flakes
Salt and pepper to taste
1 cup milk
1/2 cup grated Parmesan cheese
2 cups marinara sauce
1 cup barbecue sauce
1 tablespoon brown sugar
Instructions
1. Mix together ground beef, ground pork, breadcrumbs, eggs, garlic, onion powder, hot sauce, red pepper flakes, salt, pepper, milk and Parmesan cheese in a big mixing bowl. Don’t over-stir.
2. Roll mixture into 1-inch meatballs and place them on a baking sheet.
3. In a separate bowl, combine the marinara sauce, barbecue sauce and brown sugar.
4. Meanwhile, brown the meatballs in batches in a large skillet over medium heat, turning until all sides are golden, about 5 minutes.
5. Place meatballs in a crockpot. Pour the mixture of sauce over the meatballs, so that all the meatballs are covered.
6. Cover and cook on low for 3-4 hours, or until the meatballs are cooked through and tender. Adjust seasoning, if necessary, before serving.
14. Cranberry Crockpot Meatballs
I love the simplicity of these cranberry crockpot meatballs, which bring together frozen meatballs with jellied cranberry sauce and barbecue sauce to create a rich, savoury-sweet experience. Mine always taste great after cooking on ‘low’ all day, with a little soy sauce and Dijon mustard added in.
Ingredients
2 pounds frozen meatballs
1 can (14 ounces) jellied cranberry sauce
1 cup barbecue sauce
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon brown sugar
Instructions
1. Place the frozen meatballs into the crockpot.
2. Combine the cranberry sauce, barbecue sauce, soy sauce, Dijon mustard and brown sugar in a shallow dish to create the glaze.
3. Pour the cranberry sauce mixture over the meatballs, ensuring they are well coated.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours, stirring occasionally.
5. Serve the meatballs hot as an appetiser, or over rice as a main course.
15. Bourbon Crockpot Meatballs
The crockpot situation is frozen meatballs cooked in a bourbon-glazed sauce. I take pride in my standard crockpot recipe.
It’s sweet brown sugar mixed with ketchup and a dash of apple cider vinegar, letting everything simmer together until it’s thick and dark, like treacle, to augment cube steak or meatballs.
Ingredients
- 2 pounds frozen meatballs
- 1 cup bourbon
- 1 cup brown sugar
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
1. Place the frozen meatballs in the bottom of your crockpot.
2. Whisk the bourbon, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, onion and garlic powder, and black pepper in a medium bowl until even.
3. Pour the sauce over the meatballs, making sure they are all coated evenly.
4. Cover and simmer on low for 4-5 hours or on high for 2-3 hours, until the meatballs are hot and bubbling, and the sauce is thickened.
5. Stir occasionally to ensure the meatballs heat evenly and the sauce doesn’t burn.
6. After that, serve the meatballs warm as an appetizer or over rice for a main dish.
16. Orange Glazed Crockpot Meatballs
When the aroma of a slow-cooked treat with a little sweet and a little savory fills a room, think of My Orange Glazed Crockpot Meatballs. This recipe features fork-tender frozen meatballs with a sugar and vinegar orange marmalade, and a touch of soy sauce, for a dish that will be as pleasing to the palate as it is to the soul.
Ingredients
- 1 lb frozen meatballs
- 1 cup orange marmalade
- 1/2 cup barbecue sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- Sliced green onions for garnish (optional)
- Sesame seeds for garnish (optional)
Instructions
1. Place the frozen meatballs in the Crockpot.
2. Combine the marmalade, barbecue sauce, soy sauce, rice vinegar, garlic powder, ground ginger, and crushed red pepper flakes in a mixing bowl.
3. Pour the sauce mixture over the meatballs, ensuring they are all coated evenly.
4. Cover and cook on low for 4–5 hours or on high for 2–3 hours until the meatballs are warmed through and the sauce is bubbly.
5. Stir the meatballs occasionally to ensure even cooking and coating with the glaze.
6. Serve meatballs immediately, garnished with green onions and sesame seeds if desired.
17. Marinara Crockpot Meatballs
Whenever I think of a warm and satisfying meal, a comforting crockpot dish with meatballs comes to mind. The meatballs are made from ground beef, Parmesan cheese and seasoned breadcrumbs, and they are cooked in marinara sauce.
I like this meal because it is easy to make.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- 1 tablespoon olive oil
Instructions
1. In large bowl, combine ground beef, bread crumbs, Parmesan cheese, garlic, egg, oregano, salt and black pepper; mix well.
2. Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
3. Lay the meatballs on the base of the crockpot. Pour the marinara sauce over the meatballs until they are fully covered.
4. Set the lid on top and cook on low for 6-8 hours, or on high for 3-4 hours, until the meatballs are cooked through and soft.
5. Serve the meatballs with your favorite pasta, on a sub roll, or as an appetizer.
18. Hawaiian BBQ Crockpot Meatballs
The way these Hawaiian BBQ Crockpot Meatballs bring together salty and sweet through a mixture of sticky BBQ sauce, canned pineapple chunks, and brown sugar is my favourite. Not only is this an easy one-pot meal using a Crockpot, but it’s also an incredibly easy way to bring a little of the warm tropics to my winter table.
It makes a great warm appetizer, or you could easily serve it as a full meal.
Ingredients
2 pounds frozen meatballs
1 ½ cups BBQ sauce
1 can (20 oz) pineapple chunks, drained
1 cup brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 teaspoon fresh ginger, minced
½ teaspoon red pepper flakes (optional)
Instructions
1. Place the frozen meatballs in the Crockpot.
2. In a bowl, mix together the BBQ sauce, pineapple chunks, brown sugar, soy sauce, rice vinegar, minced garlic, minced ginger, and red pepper flakes.
3. Pour the sauce mixture over the meatballs, ensuring they are well coated.
4. Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the meatballs are hot.
5. Stir occasionally to ensure even cooking and coating of the sauce.
6. Serve warm as an appetizer or over rice for a main dish.
