crockpot meatballs
This easy and delicious crockpot meatballs recipe is perfect for gatherings or weeknight dinners. The meatballs are tender, flavorful, and best served with marinara sauce and spaghetti or on a sub roll.
Equipment
- 1 slow cooker (crockpot)
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper (optional)
- 1 spoon or spatula
Ingredients
- 2 pounds ground beef (or ground turkey)
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped parsley
- 2 large eggs
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 jar marinara sauce 24 ounces
- optional Sub rolls for serving
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, eggs, minced garlic, salt, black pepper, oregano, and basil. Mix until well combined.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper (optional).
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for 15-20 minutes until they are browned and cooked through.
- Transfer the baked meatballs to the crockpot and pour the marinara sauce over them.
- Cover the slow cooker and cook on low for 6 hours or on high for 3 hours.
- Once cooked, stir gently to coat the meatballs in the sauce before serving. Serve with pasta, sub rolls, or on their own!
Notes
You can freeze leftover meatballs in an airtight container for up to 3 months.
For added flavor, you can sauté some diced onions and bell peppers with the garlic before mixing the meatball ingredients.
Feel free to make smaller or larger meatballs according to your preference; adjust the cooking time accordingly.