Crockpot Italian Meatballs Recipe

There’s something so comforting about walking into a house that smells like a slow-simmered Italian meal. For me, these crockpot meatballs are the heart of that feeling.

They are incredibly tender, almost melting in your mouth, and they fill your kitchen with the most wonderful aroma. It’s a simple, hands-off process that rewards you with a meal that feels like a warm hug.

Why You'll Love This Recipe

This recipe is a true set-it-and-forget-it kind of meal, which I find perfect for busy days. You get to enjoy the rich, deep flavors of a long-simmered sauce without needing to stand over the stove.

The combination of beef and pork creates a wonderfully tender texture that is hard to beat. It’s a versatile dish that my family requests again and again, and I think yours will, too.

Ingredients Needed for the Recipe

• Ground Beef & Pork: This mix of meats is my secret for achieving the most tender, juicy meatballs that don't dry out.
• Yellow Onion & Garlic: They form the aromatic foundation, providing a sweet and savory depth to the meatballs themselves.
• Fresh Parsley: It adds a fresh, bright note that really lifts up the other rich flavors in the dish.
• Italian Breadcrumbs: These help to bind the meatballs together and add a subtle, seasoned saltiness.
• Eggs: They act as the essential binder, holding all of the meatball ingredients in perfect harmony.
• Parmesan Cheese: It brings a salty, nutty complexity right into the meatball mixture.
• Crushed Tomatoes: This forms the rich, liquid base for our simple and flavorful homemade sauce.
• Tomato Paste: It helps to thicken the sauce and gives it a more concentrated, robust tomato flavor.
• Bay Leaves, Red Pepper Flakes & Italian Seasoning: These are the key seasonings that create a classic, aromatic Italian sauce profile.

My Go-To Meatball Variations

One of the best things about this recipe is how easily you can adapt it. If you have different ingredients on hand, feel free to get creative and make it your own.

For a lighter option, you can use a combination of ground turkey and ground chicken. The flavor will be a bit milder, but still absolutely delicious.

If you don't have Italian breadcrumbs, plain panko works just fine. Just remember to add an extra pinch of salt and some dried oregano to the mixture.

How to Make Crockpot Meatballs?

Step 1 – Combine the Meatball Mixture

In a large bowl, add the ground beef, ground pork, minced onion, garlic, chopped parsley, breadcrumbs, eggs, and grated Parmesan. I like to use my hands for this part, as it’s the gentlest way to mix everything together without overworking the meat.

Step 2 – Form the Meatballs

Gently form the mixture into 1 to 2-inch meatballs. I usually make about 24. A little tip I’ve picked up is to wet my hands with cold water first, which prevents the mixture from sticking too much.

Step 3 – Brown the Meatballs

Arrange the meatballs on a lightly greased baking sheet and broil them on high until they are nicely browned on each side. This step isn't just for color; it adds so much flavor and helps seal in the juices.

Step 4 – Assemble in the Slow Cooker

Carefully transfer the browned meatballs to your crockpot. Then, simply top them with the crushed tomatoes, tomato paste, bay leaves, red pepper flakes, and Italian seasoning. There's no need to stir just yet.

Step 5 – Slow Cook to Perfection

Cover and cook on the low setting for 4 hours. The long, gentle heat is what makes the meatballs so tender and allows the flavors to meld together beautifully. Before serving, I always taste and add a little more salt and pepper if needed.

Tips

• Avoid over-mixing the meatball ingredients. Combine them just until everything is incorporated for the most tender texture.
• Using an 80/20 blend of ground beef will give you the juiciest, most flavorful meatballs you've ever had.
• Don't skip the broiling step. Browning the meatballs first creates a wonderful caramelized crust and improves the overall flavor.
• For evenly sized meatballs, a medium cookie scoop is a fantastic tool that also speeds up the process.
• If the meat mixture feels sticky while rolling, dipping your hands in a bowl of cold water makes it much easier to handle.

Simple Serving Suggestions

These meatballs are incredibly versatile. Of course, they are classic served over a bed of your favorite pasta, like spaghetti or linguine. But don't stop there.

For a lower-carb option, they are wonderful nestled next to a pile of creamy mashed potatoes or even zucchini noodles. A side of roasted broccoli or a simple Italian chopped salad completes the meal perfectly.

And let's not forget the ultimate comfort food: a meatball sub. Just pile them into a soft roll, top with provolone cheese, and pop it under the broiler for a minute.

Storing and Reheating Your Leftovers

This recipe makes a generous amount, which is great because the leftovers are just as good, if not better. Let the meatballs and sauce cool completely before transferring them to an airtight container.

They will keep in the refrigerator for up to 4 days. To reheat, I prefer to warm them gently in a saucepan on the stove over low heat, stirring occasionally.

You can also freeze them for a future quick meal. They freeze beautifully for up to 3 months. Just thaw overnight in the refrigerator before reheating.