Easy Crockpot Meatball Recipe
This easy crockpot meatball recipe delivers fall-off-the-fork tender meatballs simmered in a rich, flavorful tomato sauce. Perfect for busy weeknights or family gatherings, requiring minimal effort and offering versatile serving options.
Equipment
- Slow Cooker
- skillet, optional for browning meatballs
Ingredients
Sauce
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can tomato sauce
- 1 6 ounce can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes optional, for spice
Meatballs & Extras
- 1 pound frozen meatballs beef, pork, turkey, or combination
- 1/2 cup grated Parmesan cheese optional, add last 30 minutes
- 1 tablespoon olive oil for sautéing onions
- 1/2 cup chopped onion sautéed optionally to enhance flavor
- 1 teaspoon minced fresh parsley for garnish
Instructions
- In a large bowl, combine crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, garlic powder, salt, and black pepper. Whisk until fully blended.
- Optional: Heat olive oil in a pan and sauté chopped onions until translucent for added depth of flavor.
- Pour the prepared sauce into the crockpot. Add the sautéed onions if using, then gently place the frozen meatballs evenly in the sauce.
- Stir gently to coat meatballs with sauce without breaking them apart.
- Cover and cook on low for 6-8 hours or high for 3-4 hours. Check for doneness after minimum cook time; meatballs should be heated through and tender.
- Optional: Stir in grated Parmesan cheese during the last 30 minutes of cooking for extra flavor.
- Serve hot over pasta, mashed potatoes, rice or as a sandwich filling. Garnish with minced fresh parsley.
Notes
For richer flavor, brown meatballs in a skillet before adding to crockpot. Adjust sauce thickness by adding water or broth if too thick, or simmer uncovered in last hour for thicker sauce. Try plant-based or gluten-free meatballs for dietary variations.