Picture this: tender, juicy meatballs simmering away in your crockpot, filling your home with irresistible aromas. Whether you’re craving classic comfort food or something new for dinner, these 19 delicious recipes make it easy to create mouthwatering meals with minimal effort. Get ready to discover your next family favorite—let’s dive in!
Classic Italian Crockpot Meatballs
Zesty and utterly irresistible, these crockpot meatballs are the Italian comfort food hug you didn’t know you needed—until now, of course! They simmer away lazily while you Netflix and chill, making you look like a culinary rockstar with minimal effort. Seriously, your slow cooker is about to become your new best friend.
Ingredients
For the meatballs:
– 1 lb ground beef (80/20 blend for juiciness)
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp whole milk
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1 (24 oz) jar marinara sauce
– 1/2 cup water
– 1 tbsp olive oil
– 1/2 tsp red pepper flakes (optional for heat)
Instructions
1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 tbsp whole milk, 2 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Mix gently with your hands until just combined—overmixing makes tough meatballs, so pretend you’re handling a delicate ego!
3. Shape the mixture into 1.5-inch meatballs, placing them on a plate; you should get about 20 meatballs.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Brown the meatballs in batches for 2-3 minutes per side, until golden but not cooked through; this adds flavor and prevents them from falling apart in the sauce.
6. Transfer the browned meatballs to a 6-quart crockpot.
7. Pour 1 (24 oz) jar marinara sauce and 1/2 cup water over the meatballs in the crockpot.
8. Sprinkle in 1/2 tsp red pepper flakes if using, and stir gently to coat the meatballs.
9. Cover and cook on low heat for 6 hours or on high heat for 3 hours, until the meatballs are tender and reach an internal temperature of 165°F.
10. Keep the lid on as much as possible during cooking to retain moisture and heat—peeking lets the steam escape, and nobody wants sad, dry meatballs!
Kick back and savor these beauties; they’re impossibly tender, bursting with garlicky, herby goodness, and swimming in a rich, slightly spicy sauce. Serve them over a heap of spaghetti, stuffed into a sub roll for a meatball hero, or just grab a fork and dive in straight from the pot—no judgment here!
Sweet and Sour Meatballs in the Slow Cooker
Zesty, zingy, and zero-fuss—these slow cooker sweet and sour meatballs are the ultimate set-it-and-forget-it dinner hero that’ll have your taste buds doing a happy dance! Perfect for busy weeknights or lazy Sundays, this dish brings tangy, tender goodness without the kitchen chaos.
Ingredients
For the Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup finely chopped onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 bell pepper, chopped into 1-inch pieces
- 1 can (20 ounces) pineapple chunks, drained
Instructions
- In a large bowl, combine 1 pound ground beef, 1/2 cup breadcrumbs, 1 large egg, 1/4 cup finely chopped onion, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix the ingredients with your hands until just combined—overmixing can make the meatballs tough.
- Shape the mixture into 1-inch meatballs, placing them on a plate as you go.
- In a separate bowl, whisk together 1 cup ketchup, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, and 2 tablespoons soy sauce until smooth.
- In a small bowl, stir 1 tablespoon cornstarch with 2 tablespoons water to create a slurry, then whisk it into the sauce to prevent clumping and thicken it beautifully.
- Place the meatballs in the slow cooker, then pour the sauce over them, ensuring they’re fully coated.
- Add 1 chopped bell pepper and 1 drained can of pineapple chunks to the slow cooker, gently stirring to distribute.
- Cover and cook on low for 4 hours or on high for 2 hours, until the meatballs reach an internal temperature of 165°F and the sauce is bubbly.
- For the best flavor, give everything a gentle stir halfway through cooking to marry the sweet and sour notes.
Perfectly tender meatballs soak up that tangy-sweet sauce, while the pineapple adds a juicy burst and the bell pepper keeps it crisp. Serve this over fluffy rice for a comfort-food win, or pile it into hoagie rolls for a fun twist on meatball subs—either way, it’s a crowd-pleaser that disappears fast!
Crockpot BBQ Glazed Meatballs
Crockpots: the unsung heroes of busy kitchens everywhere, turning minimal effort into maximum deliciousness with these saucy, savory meatballs that practically beg to be devoured at your next gathering.
Ingredients
For the meatballs:
– 2 pounds ground beef (80/20 blend)
– 1 cup breadcrumbs
– 2 large eggs
– 1/2 cup whole milk
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the BBQ glaze:
– 2 cups BBQ sauce
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
Instructions
1. In a large bowl, combine 2 pounds ground beef, 1 cup breadcrumbs, 2 large eggs, 1/2 cup whole milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1.5-inch meatballs, placing them on a parchment-lined baking sheet; you should get about 24 meatballs.
4. In a separate bowl, whisk together 2 cups BBQ sauce, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 1 tablespoon Worcestershire sauce, and 1 teaspoon smoked paprika until smooth.
5. Pour half of the BBQ glaze into the bottom of a 6-quart crockpot.
6. Arrange the meatballs in a single layer in the crockpot, then pour the remaining glaze evenly over the top.
7. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the meatballs reach an internal temperature of 165°F.
8. Gently stir the meatballs halfway through cooking to ensure even glazing and prevent sticking.
9. Serve hot, garnished with fresh parsley if desired.
Let these meatballs steal the show with their tender, juicy interior and sticky-sweet glaze that caramelizes beautifully. Perfect piled high on slider buns or served over creamy mashed potatoes for a comfort food win that’ll have everyone asking for seconds.
Swedish Meatballs in a Crockpot
Craving comfort food that doesn’t require babysitting? These Swedish meatballs are your slow cooker’s time to shine, delivering cozy vibes with minimal effort—because who has time to stand over a stove when there’s napping to be done?
Ingredients
For the meatballs:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup milk
– 1 large egg
– 1/2 tsp ground allspice
– 1/2 tsp black pepper
– 1/2 tsp salt
For the sauce:
– 2 cups beef broth
– 1 cup heavy cream
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1/4 cup all-purpose flour
– 2 tbsp unsalted butter
Instructions
1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 large egg, 1/2 tsp ground allspice, 1/2 tsp black pepper, and 1/2 tsp salt.
2. Mix gently with your hands until just combined—overmixing makes tough meatballs, so show some restraint!
3. Shape the mixture into 1-inch meatballs, placing them on a plate as you go.
4. Melt 2 tbsp unsalted butter in a skillet over medium heat until sizzling.
5. Brown the meatballs in batches for 2-3 minutes per side, just until golden—they don’t need to be cooked through yet.
6. Transfer the browned meatballs to a 6-quart crockpot.
7. In the same skillet, whisk 1/4 cup all-purpose flour into the drippings and cook for 1 minute to make a roux.
8. Gradually whisk in 2 cups beef broth, 1 tbsp Dijon mustard, and 2 tbsp Worcestershire sauce, scraping up any browned bits for extra flavor.
9. Bring the sauce to a simmer and cook for 2 minutes until slightly thickened.
10. Stir in 1 cup heavy cream and heat through without boiling.
11. Pour the sauce over the meatballs in the crockpot, ensuring they’re fully submerged.
12. Cover and cook on low for 4 hours or on high for 2 hours, until the meatballs reach an internal temperature of 165°F.
13. Give everything a gentle stir before serving to redistribute the creamy sauce.
Now, that’s a dish worth savoring! The meatballs emerge tender and spiced, swimming in a rich, velvety sauce that clings to every bite. Notoriously good over egg noodles or mashed potatoes, they’re the ultimate comfort food hack for busy weeknights.
Teriyaki Pineapple Crockpot Meatballs
Let’s be real—your slow cooker deserves more than just chili duty, and these teriyaki pineapple meatballs are about to become its new BFF. Imagine sweet, sticky, savory perfection that basically cooks itself while you binge-watch your favorite show.
Ingredients
For the meatballs:
– 1 lb ground beef (80/20 blend for juiciness)
– 1/4 cup panko breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tsp minced garlic
For the sauce:
– 1 cup teriyaki sauce
– 1/2 cup pineapple juice (reserved from canned pineapple)
– 1/4 cup brown sugar
– 1 tbsp rice vinegar
For finishing:
– 1 cup canned pineapple chunks (drained, juice reserved)
– 2 tbsp sliced green onions
Instructions
1. In a large bowl, combine ground beef, panko breadcrumbs, egg, soy sauce, and minced garlic.
2. Use your hands to mix until just combined—overmixing makes tough meatballs (tip: wet hands prevent sticking!).
3. Roll the mixture into 1-inch meatballs, placing them on a parchment-lined tray.
4. In your crockpot, whisk together teriyaki sauce, pineapple juice, brown sugar, and rice vinegar.
5. Gently add meatballs to the sauce in a single layer.
6. Cover and cook on LOW for 4 hours or HIGH for 2 hours—meatballs are done when they reach 165°F internally.
7. Stir in pineapple chunks during the last 30 minutes of cooking (tip: this keeps them from turning mushy!).
8. Sprinkle with sliced green onions just before serving.
9. Serve hot over rice or as a party appetizer with toothpicks.
Tender meatballs soak up that sweet-savory teriyaki glaze while the pineapple adds juicy bursts of tropical flair. Try serving them over coconut rice for a vacation-in-a-bowl vibe, or skewer them with extra pineapple chunks for a fun party twist!
Spicy Buffalo Chicken Meatballs in a Crockpot
Craving something that packs a punch without the fuss? These Spicy Buffalo Chicken Meatballs are your new slow-cooker superstar, delivering fiery flavor with minimal effort—perfect for game day or when you just need to spice up dinner (literally).
Ingredients
For the meatballs:
– 1 lb ground chicken
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tbsp finely chopped celery
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1 cup buffalo sauce
– 1/4 cup unsalted butter, melted
– 1 tbsp honey
– 1 tsp Worcestershire sauce
Instructions
1. In a large bowl, combine 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 2 tbsp finely chopped celery, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Mix the ingredients with your hands until just combined, being careful not to overwork the meat to keep the meatballs tender.
3. Shape the mixture into 1-inch meatballs, placing them on a plate or baking sheet.
4. In a separate bowl, whisk together 1 cup buffalo sauce, 1/4 cup melted unsalted butter, 1 tbsp honey, and 1 tsp Worcestershire sauce until smooth.
5. Pour half of the sauce mixture into the bottom of a 4-quart crockpot.
6. Arrange the meatballs in a single layer in the crockpot over the sauce.
7. Pour the remaining sauce evenly over the meatballs, ensuring they are fully coated.
8. Cover the crockpot with its lid and cook on low heat for 4 hours, or until the internal temperature of the meatballs reaches 165°F on an instant-read thermometer for food safety.
9. Gently stir the meatballs halfway through cooking to promote even saucing and prevent sticking.
10. Serve the meatballs hot directly from the crockpot, using a slotted spoon if desired for less sauce.
Heavenly tender with a kick that builds slowly, these meatballs boast a juicy interior and a glossy, tangy coat—toss them over rice, stuff into sliders, or devour straight from the pot for a no-fuss feast that’ll have everyone reaching for more (and maybe a cold drink to cool down!).
Crockpot Honey Garlic Meatballs
Now, let’s talk about the ultimate party pleaser that requires minimal effort but delivers maximum flavor – these crockpot honey garlic meatballs are so good, they might just upstage the birthday cake! Nothing says “I’m a culinary genius” like throwing ingredients in a pot and letting magic happen while you binge-watch your favorite show.
Ingredients
For the meatballs:
– 2 pounds frozen pre-cooked meatballs
For the sauce:
– 1 cup honey
– 1/2 cup soy sauce
– 1/4 cup ketchup
– 3 tablespoons minced garlic
– 1 tablespoon sesame oil
– 1 teaspoon red pepper flakes
For garnish:
– 2 tablespoons sliced green onions
– 1 tablespoon sesame seeds
Instructions
1. Place 2 pounds of frozen pre-cooked meatballs into a 6-quart crockpot.
2. In a medium bowl, whisk together 1 cup honey, 1/2 cup soy sauce, 1/4 cup ketchup, 3 tablespoons minced garlic, 1 tablespoon sesame oil, and 1 teaspoon red pepper flakes until fully combined.
3. Pour the sauce mixture evenly over the meatballs in the crockpot.
4. Gently stir the meatballs and sauce to ensure all meatballs are coated. (Tip: Use a silicone spatula to avoid scratching your crockpot insert.)
5. Cover the crockpot with its lid and cook on LOW heat for 4 hours. (Tip: Resist the urge to lift the lid frequently, as this releases heat and increases cooking time.)
6. After 4 hours, remove the lid and stir the meatballs gently.
7. Continue cooking uncovered on LOW heat for an additional 30 minutes to allow the sauce to thicken slightly.
8. Sprinkle 2 tablespoons sliced green onions and 1 tablespoon sesame seeds over the top before serving. (Tip: For extra freshness, add the green onions just before serving to maintain their bright color and crunch.)
Remarkably tender meatballs glazed in that sticky-sweet garlicky sauce will have everyone coming back for thirds – serve them over rice for a full meal or spear them with toothpicks as the star appetizer at your next gathering.
Asian-Inspired Slow Cooker Meatballs
Craving something that tastes like it simmered all day but only requires about 10 minutes of actual effort? These Asian-inspired slow cooker meatballs are your new weeknight hero, delivering bold flavors with minimal fuss and maximum deliciousness. Get ready to impress your taste buds (and maybe even your mother-in-law).
Ingredients
For the meatballs:
– 1 lb ground pork
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 tbsp soy sauce
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1/4 cup finely chopped green onions
For the sauce:
– 1/2 cup hoisin sauce
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tsp sriracha
– 1/2 cup water
Instructions
1. In a large bowl, combine 1 lb ground pork, 1/2 cup panko breadcrumbs, 1 large egg, 2 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 cloves minced garlic, and 1/4 cup chopped green onions.
2. Mix all ingredients thoroughly with your hands until well combined. (Tip: Wet your hands slightly to prevent sticking while forming meatballs.)
3. Shape the mixture into 1-inch meatballs, placing them on a plate as you work.
4. In a separate bowl, whisk together 1/2 cup hoisin sauce, 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp sriracha, and 1/2 cup water until smooth.
5. Pour half of the sauce mixture into the bottom of a 6-quart slow cooker.
6. Arrange all meatballs in a single layer in the slow cooker.
7. Pour the remaining sauce evenly over the meatballs.
8. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. (Tip: Avoid opening the lid during cooking to maintain consistent temperature.)
9. After cooking, gently stir the meatballs to coat them in the thickened sauce. (Tip: If the sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in, then cook on HIGH for 15 more minutes.)
Glazed to perfection, these meatballs boast a sticky-sweet exterior with a tender, juicy interior that practically melts in your mouth. Serve them over steamed rice for a classic combo, or get creative by stuffing them into slider buns with a sprinkle of extra green onions for a fun twist that’ll disappear faster than your resolve to eat just one.
Crockpot Meatball Stroganoff
Zesty and oh-so-cozy, this Crockpot Meatball Stroganoff is the ultimate comfort food hack for busy weeknights—because who has time to babysit a stove when you can let your slow cooker do all the heavy lifting? It’s creamy, dreamy, and packed with flavor that’ll make you forget you ever stressed over dinner. Trust me, your taste buds (and your schedule) will thank you!
Ingredients
For the meatballs:
– 1 lb ground beef
– 1/4 cup breadcrumbs
– 1 large egg
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup beef broth
– 1/2 cup sour cream
– 1 tbsp Worcestershire sauce
– 8 oz egg noodles
Instructions
1. In a medium bowl, combine 1 lb ground beef, 1/4 cup breadcrumbs, 1 large egg, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until well mixed.
2. Shape the mixture into 1-inch meatballs, placing them on a plate as you go—this helps them cook evenly and prevents sticking. (Tip: Wet your hands slightly to avoid the mixture clinging to your fingers.)
3. Lightly grease the bottom of a 6-quart crockpot with non-stick spray to prevent any sauce from burning.
4. Add the meatballs to the crockpot in a single layer for optimal cooking.
5. Pour in 1 can (10.5 oz) cream of mushroom soup, 1 cup beef broth, and 1 tbsp Worcestershire sauce, stirring gently to coat the meatballs without breaking them apart.
6. Cover and cook on low heat for 6 hours or on high heat for 3 hours, until the meatballs are fully cooked and reach an internal temperature of 165°F. (Tip: Avoid lifting the lid during cooking to maintain consistent heat and moisture.)
7. In the last 30 minutes of cooking, stir in 1/2 cup sour cream until fully incorporated and smooth.
8. Meanwhile, cook 8 oz egg noodles according to package directions in boiling water until al dente, about 8–10 minutes, then drain thoroughly. (Tip: Salt the boiling water generously for extra flavor in the noodles.)
9. Serve the stroganoff sauce and meatballs over the cooked egg noodles.
Wow, the result is a velvety, rich sauce hugging tender meatballs and noodles—it’s like a cozy hug in a bowl! The creamy texture pairs perfectly with the savory beef, making it ideal for piling into a deep dish or even scooping up with crusty bread for an extra indulgent twist.
Mexican Spiced Meatballs in the Slow Cooker
Sizzle up your slow cooker game with these flavor-packed meatballs that practically dance with Mexican spices—because who said Tuesday can’t taste like a fiesta? These little orbs of joy simmer away while you conquer the world (or just binge-watch your favorite show), delivering maximum deliciousness with minimal effort. Get ready to impress your taste buds and maybe even your mother-in-law!
Ingredients
For the Meatballs:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 large egg
– 2 tbsp taco seasoning
– 1 tsp salt
For the Sauce:
– 1 can (15 oz) tomato sauce
– 1/4 cup beef broth
– 1 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp garlic powder
Instructions
1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1 large egg, 2 tbsp taco seasoning, and 1 tsp salt.
2. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch meatballs, placing them on a plate as you go.
4. In the slow cooker, whisk together 1 can (15 oz) tomato sauce, 1/4 cup beef broth, 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp garlic powder.
5. Gently place the meatballs into the sauce in a single layer.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the meatballs reach an internal temperature of 165°F.
7. Carefully stir the meatballs once halfway through cooking to ensure even coating in the sauce.
8. Serve hot directly from the slow cooker.
Heavenly tender and bursting with smoky, zesty flavors, these meatballs are perfect piled high on rice or stuffed into warm tortillas for an instant crowd-pleaser. The sauce thickens into a rich, velvety glaze that clings to every bite—trust us, you’ll want to lick the spoon!
Crockpot Greek-Style Lamb Meatballs
Venture beyond the usual meatball monotony with these Crockpot Greek-Style Lamb Meatballs that’ll have your taste buds doing the Zorba dance! Imagine tender, herb-infused orbs simmering in a tangy tomato sauce—because who says slow cookers can’t be fancy? Get ready to impress without breaking a sweat (or a plate).
Ingredients
For the meatballs:
– 1 lb ground lamb
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped red onion
– 2 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp ground cumin
– 1 large egg, beaten
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1 (15 oz) can crushed tomatoes
– 1/4 cup red wine vinegar
– 1 tbsp honey
– 1/2 cup chicken broth
– 1/4 cup chopped fresh mint
Instructions
1. In a large bowl, combine 1 lb ground lamb, 1/2 cup breadcrumbs, 1/4 cup finely chopped red onion, 2 cloves minced garlic, 1 tbsp dried oregano, 1 tsp ground cumin, 1 beaten large egg, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Mix the ingredients with your hands until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch meatballs, placing them on a plate as you go.
4. In the Crockpot, whisk together 1 (15 oz) can crushed tomatoes, 1/4 cup red wine vinegar, 1 tbsp honey, and 1/2 cup chicken broth.
5. Gently place the meatballs into the sauce in a single layer to ensure even cooking.
6. Cover the Crockpot and cook on low heat for 4 hours, or until the meatballs reach an internal temperature of 165°F.
7. Stir in 1/4 cup chopped fresh mint during the last 10 minutes of cooking to preserve its bright flavor.
8. Let the meatballs rest for 5 minutes before serving to allow the flavors to meld.
Delightfully tender and bursting with Mediterranean zest, these meatballs boast a juicy interior and a sauce that’s perfectly balanced between tangy and sweet. Serve them over fluffy couscous or tucked into warm pita pockets for a meal that’s as fun to eat as it is to make!
Cheesy Alfredo Crockpot Meatballs
Mmm, get ready to have your taste buds do a happy dance because these cheesy Alfredo crockpot meatballs are about to become your new weeknight obsession—they’re so easy, even your slow cooker might start bragging! Imagine tender meatballs swimming in a creamy, dreamy sauce that’s basically a hug in a bowl, all without you breaking a sweat (or a dish, thank goodness). Seriously, if comfort food had a fan club, this dish would be the president, vice president, and head cheerleader all rolled into one delicious bite.
Ingredients
For the meatballs:
– 1 pound ground beef (80/20 blend for juiciness)
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 teaspoon dried Italian seasoning
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the sauce and finishing:
– 2 cups Alfredo sauce (store-bought or homemade)
– 1/2 cup heavy cream
– 1 cup shredded mozzarella cheese
– 2 tablespoons chopped fresh parsley for garnish
Instructions
1. In a large bowl, combine 1 pound ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 cloves minced garlic, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Mix the ingredients gently with your hands until just combined—overmixing can make the meatballs tough, so pretend you’re giving a gentle high-five, not a wrestling match.
3. Shape the mixture into 1-inch meatballs, aiming for about 20-24 pieces, and place them on a plate or baking sheet.
4. Lightly grease the inside of your crockpot with cooking spray to prevent sticking.
5. Arrange the meatballs in a single layer at the bottom of the crockpot.
6. Pour 2 cups Alfredo sauce and 1/2 cup heavy cream over the meatballs, ensuring they’re fully submerged for even cooking.
7. Cover the crockpot with its lid and cook on LOW heat for 4 hours—this low and slow method keeps the meatballs tender and lets the flavors meld beautifully, so resist the urge to peek and let that magic happen.
8. After 4 hours, check that the meatballs have reached an internal temperature of 165°F using a meat thermometer for food safety.
9. Sprinkle 1 cup shredded mozzarella cheese evenly over the top of the meatballs and sauce.
10. Re-cover the crockpot and cook on LOW for an additional 15-20 minutes, or until the cheese is fully melted and bubbly.
11. Garnish with 2 tablespoons chopped fresh parsley before serving for a pop of color and freshness.
12. Tip: For a golden cheese top, switch the crockpot to HIGH for the last 5 minutes, but watch closely to avoid burning—it’s like giving your dish a quick tan without the sunburn.
Tender, juicy meatballs coated in that velvety Alfredo sauce make every bite a creamy delight, with the melted mozzarella adding a gooey, stretchy goodness that’s downright irresistible. Serve them over a bed of pasta for a classic twist, or scoop them up with crusty bread to soak up every last drop of that saucy heaven—either way, your dinner table is about to get a whole lot happier.
Conclusion
Whether you’re craving classic comfort or bold new flavors, these 19 crockpot meatball recipes offer endless inspiration for easy, delicious meals. We hope you find a new family favorite—give one a try, share your thoughts in the comments, and pin this roundup to your Pinterest board for future dinner ideas!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
