Print

Crockpot Italian Meatballs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 31 reviews

These Italian-style Crockpot Meatballs are a comforting and easy-to-make dish perfect for busy days. Packed with savory seasonings, fresh parsley, and Parmesan cheese, these meatballs are slow-cooked in a rich tomato sauce to achieve tender, flavorful results. Serve over whole wheat pasta, polenta, or use in hoagie buns for delicious meatball subs.

Ingredients

Meatballs

  • 1 pound lean ground beef
  • ½ cup panko breadcrumbs
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons milk of choice (or water)
  • 3 tablespoons finely chopped fresh parsley (plus additional for serving)
  • 2 tablespoons finely grated Parmesan cheese (plus additional for serving)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 2 large eggs

Sauce

  • 1 (24-ounce) jar prepared tomato pasta sauce
  • 3 garlic cloves (minced, about 1 tablespoon)
  • ¼ teaspoon red pepper flakes (optional)

Serving Suggestions

  • Cooked whole wheat pasta
  • Polenta
  • Instant Pot Brown Rice (or cauliflower rice)
  • Hoagie buns and Provolone cheese (for making a sub)

Instructions

  1. Prepare the slow cooker: Lightly coat the bottom of a 5-quart or larger slow cooker with nonstick spray to prevent the meatballs from sticking.
  2. Mix the meatball ingredients: In a large mixing bowl, combine the ground beef, panko breadcrumbs, Worcestershire sauce, milk, chopped parsley, grated Parmesan cheese, Italian seasoning, kosher salt, onion powder, garlic powder, black pepper, and eggs. Use a fork to gently break up the meat and stir everything together until evenly blended.
  3. Form meatballs: Gently shape the mixture into 2-inch meatballs, taking care not to compact the meat too much. If the mixture sticks to your hands, slightly wet them with water. Arrange the formed meatballs in a single layer at the bottom of the slow cooker. You should have about 12 meatballs.
  4. Add sauce and seasonings: Pour the jar of prepared tomato pasta sauce evenly over the meatballs. Sprinkle the minced garlic and optional red pepper flakes evenly on top to enhance flavor.
  5. Slow cook the meatballs: Cover the slow cooker and cook on HIGH for 2 to 2½ hours until the meatballs are fully cooked. To check doneness, cut one meatball in half; it should be no longer pink in the center.
  6. Turn meatballs: Using a spoon, gently turn the meatballs to coat them thoroughly in the sauce and evenly distribute the garlic and red pepper flakes.
  7. Serve: Sprinkle additional grated Parmesan cheese and fresh parsley over the top to taste. Serve warm over your choice of cooked whole wheat pasta, polenta, rice, or in hoagie buns with Provolone cheese for delicious meatball subs.

Notes

  • Wet your hands before forming meatballs to prevent sticking.
  • Adjust the red pepper flakes according to your spice preference or omit if sensitive to heat.
  • Ensure the meatballs are cooked through by checking that no pink remains in the center.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • For a lower-carb option, serve over cauliflower rice instead of pasta or polenta.

Find it online: https://recipethrive.com/crockpot-italian-meatballs-recipe/