Homemade meatballs in the slow cooker are a hands-off dinner: mix, shape, and let the sauce do the rest. This recipe makes soft, flavorful meatballs in a simple Italian-style sauce that works over pasta, in sandwiches or on its own.
Can you make meatballs from scratch in a slow cooker?
Yes. You can shape raw meatballs and cook them directly in sauce, or give them a quick bake or sear first. Both approaches work. The main goals are to cook the meatballs through (ground beef should reach 160°F, or 71°C, inside; poultry 165°F, or 74°C) and to keep them from falling apart.
Ingredients
For about 24 meatballs, serving 4 to 6:
- 1 pound ground beef (or half beef, half ground pork)
- 1/2 cup plain or Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt and a few grinds of black pepper
- 1 jar (about 24 ounces) marinara or pasta sauce
- 1 can (about 14 ounces) crushed tomatoes
- Fresh basil or parsley for serving
How to make them
- Mix the meatballs. Stir the breadcrumbs and milk together for a minute so the crumbs soften, then add the egg, Parmesan, garlic and seasonings. Add the beef and mix gently until just combined. Overmixing can make meatballs dense.
- Shape. Roll into balls about 1 1/2 inches wide. Slightly damp hands help prevent sticking.
- Brown or bake (optional). For better flavor and structure, brown the meatballs in a skillet for a few minutes, turning, or bake them on a sheet pan at 400°F for about 10 to 12 minutes. They do not need to be cooked through at this stage.
- Add to the slow cooker. Stir the marinara and crushed tomatoes together, then nestle in the meatballs. Try to keep them in one or two layers.
- Cook. Cover and cook on Low for about 4 to 6 hours or on High for about 2 to 3 hours, until the meatballs are cooked through. Times vary by slow cooker, so check with a thermometer.
- Serve. Top with herbs and extra Parmesan.
Should you sear meatballs before slow cooking?
You do not have to. Raw meatballs dropped into sauce will cook, and they tend to be very tender. The downsides are a softer, less browned exterior and a greater chance of breaking apart when stirred, plus a bit more fat in the sauce.
Searing or baking first has several advantages: deeper flavor, firmer meatballs that hold their shape, and less grease in the sauce. If you are short on time, go with raw and stir gently. If you have 15 minutes, a quick bake on a sheet pan is the easiest way to improve them.
Tips for tender meatballs
- Use a panade (the milk and breadcrumb mixture above). It helps keep meatballs moist.
- Avoid very lean beef. A blend that is about 80 to 85 percent lean is a common choice.
- Do not stir often. Once the meatballs are set, a gentle turn halfway through is enough.
- If the sauce looks thin near the end, cook with the lid slightly ajar for the last 20 to 30 minutes.
Variations
- Swedish-style. Swap the marinara for a creamy gravy. See our slow cooker Swedish meatballs.
- Party meatballs. Use a sweet and tangy sauce, as in grape jelly meatballs.
- Turkey meatballs. Ground turkey works, but it is leaner, so keep the panade and avoid overcooking.
- Meatball stroganoff. Cook in a mushroom and beef broth base, then stir in sour cream at the end.
- No time to make them? Use store-bought meatballs: cooking frozen meatballs in the slow cooker.
How long can meatballs stay in a crockpot?
Cooking times vary, but a common range for scratch meatballs in sauce is about 4 to 6 hours on Low. After they are done, many cooks switch to the warm setting for serving. Meatballs left much longer, especially on High, can turn mushy and the sauce can scorch. For food safety, avoid holding them in the pot for many hours, and refrigerate leftovers within two hours of serving.
Make ahead and freezing
- Shape ahead. Raw meatballs can be shaped and refrigerated for a day, or frozen on a tray and transferred to a bag. Cooking from frozen takes longer, so thaw them first for the most predictable results.
- Freeze after cooking. Cool the meatballs and sauce, then freeze in portions for up to a few months.
Storage and reheating
Refrigerate leftovers in a covered container for three to four days. Can you reheat meatballs in a crockpot? You can, but the slow cooker is slow to bring cold food up to a safe temperature, so it is usually better to reheat on the stove or in the microwave until steaming hot (165°F), then move them to the slow cooker on warm for serving if you like.
What to serve with slow cooker meatballs
- Spaghetti or other pasta
- Toasted sub rolls with melted provolone
- Creamy polenta or mashed potatoes
- A simple green salad or roasted vegetables
For more ideas using ground beef, see our guide to slow cooker ground beef recipes.