Italian Meatballs in the Crockpot is a game-changer for busy weeknights or cozy gatherings. Picture this: a pot filled with tender, juicy meatballs simmering in a rich, aromatic tomato sauce, all day long. It’s the kind of dish that makes your home smell like an Italian kitchen and brings a comforting warmth with every bite.

This recipe stands out because it combines the classic flavors of Italian meatballs with the convenience of a slow cooker. Just mix the meat with some breadcrumbs, Parmesan cheese, and a touch of herbs, then let it cook low and slow. The result? Meatballs that are incredibly flavorful and perfectly tender.

Serve these meatballs with Chicken Spaghetti with Rotel, or alongside some cheesy garlic bread for the ultimate meal. Trust me, this dish is a crowd-pleaser that’s perfect for any occasion.

Why I Love This Recipe?

The crockpot does all the hard work, making it super easy.
The meatballs are packed with flavor and stay moist throughout.
It’s a hearty meal that’s perfect for family dinners or casual get-togethers.

Italian Meatballs in Crockpot Recipe

These Italian Meatballs in the Crockpot are a savory, cheesy delight that cooks effortlessly in your slow cooker. With a rich marinara sauce made from pantry staples, this recipe delivers the comfort of homemade Italian meatballs without any fuss.

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Prep Time 25

Cook Time 4

Total Time 4 25

Course Main Course

Cuisine Italian

Servings 15

Calories 380 kcal

Ingredients

Marinara:

30 ounces Fire-roasted diced tomatoes with garlic 2 cans of 14.5 ounces each
15 ounces Tomato sauce
2 tbsp Tomato paste
2 tbsp dried Italian seasoning
1 tbsp Sugar
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Kosher salt
¼ tsp Red pepper flakes optional
Meatballs uncooked (recipe below)
2 dried Bay leaves

Meatballs:

1 pound Lean ground beef 88% lean
½ cup Italian breadcrumbs
½ cup Marinara sauce
¼ cup fresh grated Parmesan cheese
1 tsp Garlic powder
1 tsp Onion powder
1 tbspdried Italian seasoning
½ tsp Kosher salt
½ tspfresh cracked Black pepper
1 large Egg lightly beaten

Instructions

Prepare the Marinara:

Combine all ingredients (except meatballs and bay leaves) in a blender in the order listed. Blend until the sauce reaches your desired consistency.
Pour a layer of the sauce into the bottom of the crockpot. Reserve the remaining sauce to pour over the meatballs.

Prepare the Meatballs:

In a large mixing bowl, combine all meatball ingredients. Mix until well combined, but avoid over-mixing to keep the meatballs tender.
Use a 1-tablespoon scoop to portion out the meat mixture onto a plate. Roll each portion into a ball.

Assemble and Cook:

Gently place one layer of meatballs in the crockpot. Pour some of the sauce over the meatballs to cover them. Continue layering meatballs and sauce until all meatballs are in the crockpot. Ensure each layer is coated with sauce.
Add the bay leaves.
Cover and cook on high for 3-4 hours or on low for 6-8 hours.

Notes

Don’t Overmix the Meat: Overmixing the meat mixture can lead to tough meatballs. Mix just until combined for a tender result.
Layer the Meatballs Carefully: To ensure even cooking and flavor, make sure each layer of meatballs is covered with sauce before adding the next layer.