18 Delicious Crock Pot Frozen Meatballs Recipes Easy

There’s nothing like coming home to the mouthwatering aroma of a meal that’s been simmering all day, especially when it’s as effortless as tossing frozen meatballs into your crock pot. Whether you’re craving cozy comfort food or need a quick fix for busy weeknights, these 18 delicious recipes are about to make your life a whole lot easier—and tastier. Let’s dive into the savory world of slow-cooked perfection!

Sweet and Sour Crock Pot Meatballs

Zestfully, let’s embrace the comfort of slow cooking with a dish that marries the tangy and the sweet in every bite. Today, we’re exploring a recipe that’s as effortless as it is flavorful, perfect for those days when you crave something homemade but need the simplicity of a set-it-and-forget-it meal.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup pineapple chunks
• 1/2 cup bell peppers, diced
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tbsp soy sauce
• 1/2 tsp garlic powder

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, egg, salt, and black pepper. Mix until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch meatballs, placing them gently into the crock pot to prevent breaking.
3. In a separate bowl, whisk together the pineapple chunks, bell peppers, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder until the sugar is dissolved.
4. Pour the sauce over the meatballs in the crock pot, ensuring each meatball is coated for even flavor.
5. Cover and cook on low for 4 hours or until the meatballs are cooked through, stirring gently once halfway through to redistribute the sauce.
6. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
7. Tip: If you prefer a bit of heat, a dash of red pepper flakes can be added to the sauce before cooking.
8. Tip: Serve over a bed of rice to soak up the delicious sauce, or as an appetizer with toothpicks for easy serving.

Warm and inviting, these meatballs offer a perfect balance of sweet and sour, with the pineapple adding a juicy burst of flavor. The slow cooking process ensures they’re incredibly tender, making them a hit for any gathering or a comforting weeknight dinner.

BBQ Grape Jelly Crock Pot Meatballs

On a quiet afternoon, when the light slants just so through the kitchen window, there’s something deeply comforting about the simplicity of combining a few ingredients to create a dish that feels like a hug. BBQ Grape Jelly Crock Pot Meatballs are one of those recipes, where the magic lies in the melding of flavors over slow heat.

Ingredients

• 1 lb frozen meatballs
• 1 cup BBQ sauce
• 1 cup grape jelly
• 1 tbsp soy sauce
• 1 tsp garlic powder

Instructions

1. Place the frozen meatballs into the crock pot.
2. In a medium bowl, whisk together the BBQ sauce, grape jelly, soy sauce, and garlic powder until smooth.
3. Pour the sauce mixture over the meatballs in the crock pot, ensuring they are evenly coated.
4. Cover the crock pot and cook on low heat for 4 hours, stirring occasionally to prevent sticking.
5. After 4 hours, check the meatballs for doneness; they should be heated through and the sauce thickened.
6. Serve the meatballs warm, garnished with a sprinkle of fresh herbs if desired.

Rich in flavor with a perfect balance of sweet and tangy, these meatballs are irresistibly tender. For a creative twist, serve them over a bed of creamy mashed potatoes or as a hearty appetizer at your next gathering.

Creamy Mushroom Crock Pot Meatballs

Just imagine coming home to the comforting aroma of creamy mushroom meatballs simmering gently in your crock pot, a dish that promises warmth and satisfaction with every bite.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 1 cup heavy cream
• 1/2 cup beef broth
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 egg, 1 tsp salt, and 1/2 tsp black pepper. Mix until just combined to keep the meatballs tender.
2. Shape the mixture into 1-inch meatballs, ensuring they are uniform in size for even cooking.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 2 minutes per side, to develop flavor. Tip: Do not overcrowd the skillet to ensure proper browning.
4. Transfer the meatballs to the crock pot. Add 8 oz sliced mushrooms around the meatballs.
5. In a small bowl, whisk together 1 cup heavy cream, 1/2 cup beef broth, 1 tsp garlic powder, and 1 tsp onion powder. Pour over the meatballs and mushrooms.
6. Cover and cook on low for 4 hours, or until the meatballs are cooked through. Tip: Resist the urge to stir too often to keep the meatballs intact.
7. Check the sauce consistency in the last 30 minutes of cooking. If it’s too thin, remove the lid to allow some liquid to evaporate. Tip: For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the crock pot.

Once done, the meatballs will be succulent, enveloped in a velvety mushroom sauce that’s rich with the earthy flavors of garlic and onion. Serve them over a bed of buttery noodles or creamy mashed potatoes for a meal that feels like a hug.

Spicy Sriracha Honey Crock Pot Meatballs

Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that promises to warm both the heart and the palate. This recipe, with its blend of heat and sweetness, is a testament to the joy of slow cooking and the magic it brings to simple ingredients.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup Sriracha sauce
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar

Instructions

1. Preheat your crock pot to the low setting.
2. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 egg, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until just combined to avoid tough meatballs.
3. Shape the mixture into 1-inch meatballs and place them gently into the crock pot.
4. In a separate bowl, whisk together 1/2 cup Sriracha sauce, 1/4 cup honey, 2 tbsp soy sauce, and 1 tbsp rice vinegar until smooth. Pour this sauce evenly over the meatballs.
5. Cover and cook on low for 4 hours, stirring gently once halfway through to ensure even coating.
6. After cooking, let the meatballs sit for 5 minutes to allow the sauce to thicken slightly.

Mouthwatering and tender, these meatballs boast a perfect balance of spicy and sweet, with the Sriracha adding a lively kick that’s mellowed by the honey’s richness. Serve them over a bed of steamed rice or as a bold appetizer at your next gathering, and watch as they disappear before your eyes.

Teriyaki Pineapple Crock Pot Meatballs

Now, as the morning light filters through the kitchen window, there’s something comforting about the thought of a slow-cooked dish waiting to fill the house with its aroma. Teriyaki pineapple meatballs, tender and glazed, seem like just the thing to bridge the gap between the hustle of the day and the peace of evening.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup teriyaki sauce
• 1 cup pineapple chunks, drained
• 1/4 cup brown sugar
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1 large egg, 1/4 cup milk, 1 tsp salt, and 1/2 tsp black pepper. Mix until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch meatballs, ensuring they’re uniform in size for even cooking.
3. Place the meatballs in the crock pot, arranging them in a single layer to promote even cooking.
4. In a separate bowl, whisk together 1 cup teriyaki sauce, 1 cup pineapple chunks, 1/4 cup brown sugar, 1 tbsp cornstarch, and 1/4 cup water until smooth.
5. Pour the sauce over the meatballs in the crock pot, gently stirring to coat each meatball.
6. Cover and cook on low for 4 hours or until the meatballs are cooked through and the sauce has thickened.
7. For a glossy finish, remove the lid during the last 30 minutes of cooking to allow the sauce to reduce further.

Glistening with a sticky-sweet glaze, these meatballs offer a perfect balance of savory and sweet, with the pineapple adding a bright, tangy contrast. Serve them over a bed of steamed rice or skewered with fresh pineapple for a playful twist.

Cheesy Italian Crock Pot Meatballs

Gently, as the morning light filters through the kitchen window, let’s embark on a culinary journey that brings the warmth of Italy right into your home. These Cheesy Italian Crock Pot Meatballs are a testament to the beauty of slow cooking, where flavors meld and deepen over hours, promising a dish that’s both comforting and irresistibly delicious.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup milk, 1 egg, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1 tsp dried basil. Mix until just combined; overmixing can make the meatballs tough.
2. Shape the mixture into 1.5-inch meatballs, placing them on a tray as you go. For uniform cooking, try to make them all the same size.
3. Place the meatballs in the crock pot, pouring 1 cup marinara sauce over them to cover evenly. This ensures every meatball is infused with flavor.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The slow cooking process allows the meatballs to become tender and juicy.
5. Sprinkle 1 cup shredded mozzarella cheese over the meatballs during the last 30 minutes of cooking, letting it melt into a gooey, golden layer.

Unbelievably tender, these meatballs are a melody of flavors, with the cheese adding a creamy texture that contrasts beautifully with the robust sauce. Serve them over a bed of spaghetti or tucked into a crusty roll for a sandwich that sings with Italian flair.

Garlic Parmesan Crock Pot Meatballs

Mornings like these, with the soft hum of the kitchen in the background, call for recipes that simmer gently, filling the space with warmth and aroma. Garlic Parmesan Crock Pot Meatballs are just that—a comforting dish that melds robust flavors with the ease of slow cooking.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp minced garlic
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped parsley
• 2 cups marinara sauce
• 1/2 cup water

Instructions

1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tbsp minced garlic, 1 large egg, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped parsley. Mix until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch meatballs, ensuring they are uniform in size for even cooking.
3. Place the meatballs in the crock pot, leaving a little space between each to prevent sticking.
4. Pour 2 cups marinara sauce and 1/2 cup water over the meatballs, gently stirring to coat without breaking them apart.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the meatballs are cooked through and tender.
6. Tip: For a richer flavor, brown the meatballs in a skillet before adding them to the crock pot.
7. Tip: If the sauce is too thin after cooking, remove the meatballs and simmer the sauce uncovered for 10 minutes to thicken.
8. Tip: Freshly grated Parmesan melts better than pre-packaged, offering a smoother texture in the meatballs.

As you lift the lid, the garlic and Parmesan will greet you first, followed by the tender give of the meatballs against your fork. Serve them over a bed of creamy polenta or tucked into a crusty roll for a sandwich that comforts with every bite.

Buffalo Blue Cheese Crock Pot Meatballs

Kneading through the memories of countless gatherings, there’s a dish that always seems to bring people together with its bold flavors and comforting warmth. Today, let’s gently unfold the layers of a recipe that’s as much about the joy of sharing as it is about the taste.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup buffalo sauce
• 1/2 cup blue cheese crumbles
• 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 garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch meatballs, ensuring they’re uniform in size for even cooking.
3. Place the meatballs in a single layer in the crock pot. Tip: For easier cleanup, consider lining the crock pot with a slow cooker liner.
4. In a small saucepan over low heat, melt 2 tbsp unsalted butter and stir in 1 cup buffalo sauce until well combined. Pour this mixture evenly over the meatballs.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the meatballs are cooked through. Tip: Avoid opening the lid frequently to maintain a consistent temperature.
6. Gently stir in 1/2 cup blue cheese crumbles during the last 30 minutes of cooking to allow them to melt slightly into the sauce. Tip: For a stronger blue cheese flavor, reserve some crumbles to sprinkle on top before serving.
7. Serve warm, ensuring each meatball is generously coated with the sauce.

Delightfully tender, these meatballs carry the perfect balance of spicy and tangy, with the blue cheese adding a creamy contrast. For a playful twist, skewer them with toothpicks and serve alongside crisp celery sticks for dipping into any leftover sauce.

Marinara Mozzarella Crock Pot Meatballs

Cooking has always been a way for me to slow down and savor the moment, especially when it involves a dish that brings warmth and comfort to the table. Today, I’m sharing a recipe that’s as easy to make as it is delightful to eat, perfect for those days when you crave something hearty yet simple.

Ingredients

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 24 oz marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup fresh basil, chopped

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch meatballs, ensuring they’re uniform in size for even cooking.
3. Heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning occasionally, for about 2 minutes per side. This step adds flavor but doesn’t cook them through.
4. Transfer the browned meatballs to a crock pot. Pour the marinara sauce over the meatballs, ensuring they’re fully submerged.
5. Cover and cook on low for 4 hours or on high for 2 hours, until the meatballs are cooked through.
6. Sprinkle the shredded mozzarella cheese over the meatballs during the last 15 minutes of cooking, allowing it to melt perfectly.
7. Garnish with fresh basil before serving.

Goodness comes in many forms, and these meatballs, with their tender texture and rich, cheesy topping, are a testament to that. Serve them over a bed of spaghetti or tucked into a crusty roll for a sandwich that’s anything but ordinary.

Cranberry Sauce Crock Pot Meatballs

Now, as the leaves begin to turn and the air carries a crispness that whispers of gatherings to come, there’s a dish that seems to embody the warmth of shared moments. Cranberry sauce crock pot meatballs, with their sweet and tangy glaze, offer a comforting embrace, perfect for those times when you want to gather without the fuss.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) whole berry cranberry sauce
• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp lemon juice

Instructions

1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch meatballs, placing them on a baking sheet as you go. This ensures even cooking and easy transfer to the crock pot.
3. In a separate bowl, whisk together 1 can (14 oz) whole berry cranberry sauce, 1/2 cup ketchup, 2 tbsp brown sugar, and 1 tbsp lemon juice until smooth for a perfectly balanced sauce.
4. Place the meatballs in the crock pot and pour the sauce over them, gently stirring to coat. Cook on low for 4 hours or until the meatballs are cooked through, stirring occasionally to prevent sticking.
5. For a glossy finish, remove the lid during the last 30 minutes of cooking to allow the sauce to thicken slightly.

Delightfully tender, these meatballs carry a sauce that’s a harmonious blend of sweet and tart, clinging to each bite. Serve them over a bed of creamy mashed potatoes or as a standout appetizer, their rich flavor deepening as they sit, making them even more irresistible the next day.

Brown Sugar Mustard Crock Pot Meatballs

Flickering through the pages of my grandmother’s recipe book, I stumbled upon a dish that whispers the essence of home—a blend of sweet and tangy, slow-cooked to perfection. It’s a recipe that demands patience, rewarding you with flavors that meld beautifully over time.

Ingredients

• 1 cup brown sugar
• 1/2 cup mustard
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 2 lbs frozen meatballs

Instructions

1. In a medium bowl, whisk together 1 cup brown sugar, 1/2 cup mustard, 1/4 cup apple cider vinegar, 1 tbsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper until smooth.
2. Place 2 lbs frozen meatballs in the crock pot.
3. Pour the sauce mixture over the meatballs, ensuring they are evenly coated.
4. Cover the crock pot and cook on low for 4 hours, stirring gently every hour to prevent sticking. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking.
5. After 4 hours, check the meatballs for tenderness. They should be fully heated through and tender. Tip: If the sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the crock pot, then cook for an additional 15 minutes.
6. Serve the meatballs hot, garnished with a sprinkle of fresh parsley if desired. Tip: For a creative twist, serve these meatballs over a bed of creamy mashed potatoes or as sliders on mini buns.

Gently, the meatballs carry a melody of flavors—each bite a harmonious blend of sweet brown sugar and sharp mustard, softened by the slow cooking process. The texture is irresistibly tender, making them perfect for a cozy family dinner or a gathering where comfort food is the star.

French Onion Crock Pot Meatballs

Falling into the comfort of slow-cooked meals, this dish blends the rich, caramelized flavors of French onion soup with the heartiness of meatballs, creating a meal that feels like a warm embrace on a chilly evening. Perfect for those days when you crave something deeply flavorful yet effortlessly made, it’s a testament to the magic that happens when simple ingredients are given time to meld together.

Ingredients

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 1 tbsp all-purpose flour
– 1/2 cup beef broth
– 1/2 cup dry white wine
– 1 tsp Worcestershire sauce
– 1 cup shredded Gruyere cheese

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, salt, and black pepper. Mix gently until just combined; overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs, placing them on a plate as you go. This size ensures they cook evenly and stay juicy.
3. Heat olive oil in a large skillet over medium heat. Add meatballs in batches, browning them on all sides, about 2 minutes per batch. Transfer to the crock pot.
4. In the same skillet, add onions and cook over low heat, stirring occasionally, until caramelized, about 20 minutes. Patience here deepens the flavor.
5. Add garlic and flour to the onions, cooking for 1 minute until fragrant. Gradually stir in beef broth, wine, and Worcestershire sauce, scraping up any browned bits.
6. Pour the onion mixture over the meatballs in the crock pot. Cover and cook on low for 6 hours, allowing the flavors to fully develop.
7. Sprinkle Gruyere cheese over the top during the last 15 minutes of cooking, letting it melt into a golden blanket.
8. Serve the meatballs hot, spooning some of the onion sauce over each portion. The meatballs will be tender, infused with the sweet and savory depth of the onions, while the cheese adds a creamy contrast. For a rustic touch, accompany with crusty bread to soak up the delicious sauce.

Alfredo Bacon Crock Pot Meatballs

Venturing into the comfort of creamy, savory flavors, this dish brings together the richness of Alfredo and the smoky depth of bacon in a slow-cooked harmony. It’s a recipe that asks for patience but rewards with layers of flavor, perfect for those evenings when the kitchen becomes a sanctuary.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 slices bacon, cooked and crumbled
• 1 jar (15 oz) Alfredo sauce
• 1/2 cup milk
• 1 tsp Italian seasoning

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix gently until just combined.
2. Shape the mixture into 1-inch meatballs, ensuring they’re compact enough to hold together but not overworked.
3. Place the meatballs in a single layer at the bottom of a crock pot.
4. In a separate bowl, whisk together Alfredo sauce, milk, and Italian seasoning until smooth. Pour over the meatballs, ensuring they’re fully submerged.
5. Cover and cook on low for 6 hours or high for 3 hours, until the meatballs are cooked through and tender.
6. Gently stir in the crumbled bacon during the last 30 minutes of cooking to infuse the dish with its smoky flavor without losing texture.
7. Serve the meatballs hot, garnished with extra Parmesan if desired, over a bed of pasta or with crusty bread for dipping.

Offering a velvety texture with a punch of bacon in every bite, these meatballs are a testament to the magic of slow cooking. Try serving them over steamed vegetables for a lighter take, or let the sauce shine as a decadent dip at your next gathering.

Chili Lime Crock Pot Meatballs

On a quiet morning like this, the thought of coming home to the warm, inviting aroma of chili lime meatballs simmering in the crock pot feels like a gentle embrace. It’s a dish that promises comfort with a zesty twist, perfect for those days when you crave something both hearty and vibrant.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 2 tbsp chili powder
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped cilantro
• 1 cup chicken broth

Instructions

1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 egg, 2 tbsp chili powder, 1 tbsp lime zest, 2 tbsp lime juice, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped cilantro. Mix until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch meatballs, placing them on a baking sheet as you go. For uniform cooking, try to make each meatball the same size.
3. Heat a large skillet over medium-high heat and brown the meatballs in batches, about 2 minutes per side, to develop flavor. They don’t need to be cooked through at this stage.
4. Transfer the browned meatballs to a crock pot and pour 1 cup chicken broth over them. The broth will keep them moist as they cook.
5. Cover and cook on low for 4 hours or until the meatballs are tender and cooked through. Avoid opening the lid too often to maintain a steady temperature.

Vibrant with the tang of lime and the warmth of chili, these meatballs are wonderfully tender, with a slight crisp from the initial browning. Serve them over a bed of cilantro lime rice or tucked into warm tortillas for a twist on tacos.

Maple Dijon Crock Pot Meatballs

Amid the quiet hum of the morning, there’s something deeply comforting about preparing a meal that requires little attention yet promises rich flavors. Maple Dijon Crock Pot Meatballs are just that—a harmonious blend of sweet and savory, slowly simmered to perfection.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup maple syrup
• 1/4 cup Dijon mustard
• 1 tbsp soy sauce
• 1 tsp garlic powder

Instructions

1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 large egg, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch meatballs, placing them on a baking sheet. For uniform cooking, ensure all meatballs are of similar size.
3. In a separate bowl, whisk together 1/2 cup maple syrup, 1/4 cup Dijon mustard, 1 tbsp soy sauce, and 1 tsp garlic powder until smooth.
4. Place the meatballs in the crock pot and pour the maple Dijon sauce over them, ensuring each meatball is lightly coated.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the meatballs are cooked through. Avoid opening the lid frequently to maintain consistent temperature.
6. Once cooked, gently stir the meatballs to coat them in the thickened sauce before serving.

Just as the sauce glazes each meatball with a glossy sheen, the flavors meld into a perfect balance of sweetness and tang. Serve these tender bites over a bed of creamy mashed potatoes or alongside crisp green beans for a comforting meal that feels like a hug in a bowl.

Pesto Tomato Crock Pot Meatballs

Perhaps there’s no better way to welcome the slow, golden hours of a weekend than with the simmering aroma of pesto tomato crock pot meatballs filling the air. This dish, a harmonious blend of juicy meatballs, vibrant pesto, and rich tomato sauce, is a testament to the beauty of simple ingredients coming together over time.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 jar (24 oz) tomato sauce
• 1/2 cup pesto
• 1 tbsp olive oil

Instructions

1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Mix until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch meatballs, ensuring they’re uniform in size for even cooking.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side, to develop flavor. They don’t need to be cooked through.
4. Transfer the meatballs to a crock pot. Pour 1 jar (24 oz) tomato sauce and 1/2 cup pesto over the meatballs, gently stirring to coat.
5. Cover and cook on low for 4 hours or high for 2 hours, until the meatballs are cooked through and tender.
6. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking. Tip: Stirring occasionally can help prevent sticking. Tip: Let the meatballs rest for 10 minutes before serving to allow the flavors to meld.

Rich in flavor and tender in texture, these meatballs are a delightful twist on a classic. Serve them over a bed of creamy polenta or tucked into a crusty baguette for a sandwich that sings with every bite.

Ranch Cheddar Crock Pot Meatballs

Gently, as the morning light filters through the kitchen window, let’s embark on a culinary journey that promises warmth and comfort. These Ranch Cheddar Crock Pot Meatballs are a testament to the joy of simple ingredients coming together to create something truly special.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 oz ranch dressing mix
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 cup beef broth

Instructions

1. In a large mixing bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 egg, 1 oz ranch dressing mix, 1 cup shredded cheddar cheese, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper. Mix until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch meatballs, ensuring they are uniform in size for even cooking.
3. Place the meatballs in the crock pot and pour 1 cup beef broth over them. The broth will keep the meatballs moist as they cook.
4. Cover and cook on low for 4 hours or until the meatballs reach an internal temperature of 165°F.
5. For a golden top, transfer the meatballs to a baking sheet and broil for 2-3 minutes before serving.

Finally, these meatballs emerge tender and juicy, with the ranch and cheddar flavors melding beautifully. Serve them over a bed of creamy mashed potatoes or as a hearty appetizer at your next gathering.

Salsa Verde Crock Pot Meatballs

Dusk settles softly outside, and inside, the kitchen beckons with the promise of something comforting yet vibrant. Today, we’re embracing the slow dance of flavors with a dish that marries the zest of salsa verde with the tender embrace of meatballs, all simmered gently to perfection in a crock pot.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 jar (16 oz) salsa verde
• 1/2 cup chicken broth
• 1 tbsp olive oil

Instructions

1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 egg, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined to keep the meatballs tender.
2. Shape the mixture into 1-inch meatballs, ensuring they’re uniform for even cooking.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Brown the meatballs in batches, about 2 minutes per side, to develop flavor. Tip: Don’t overcrowd the skillet to ensure a good sear.
4. Transfer the browned meatballs to the crock pot. Pour 1 jar (16 oz) salsa verde and 1/2 cup chicken broth over the meatballs, ensuring they’re fully submerged.
5. Cover and cook on low for 4 hours or high for 2 hours, until the meatballs are cooked through. Tip: Resist the urge to stir too often to keep the meatballs intact.
6. Check for doneness by cutting into a meatball; it should be no longer pink inside. Tip: If the sauce is too thin, remove the lid and cook on high for an additional 30 minutes to thicken.

Zesty and vibrant, these meatballs carry the tangy punch of salsa verde, balanced by the richness of the beef. Serve them over a bed of fluffy rice or tucked into warm tortillas for a meal that sings with flavor and comfort.

Conclusion

Mastering meal prep has never been easier with these 18 delicious Crock Pot frozen meatball recipes! Whether you’re craving comfort food or something new, there’s a recipe here for every taste. We’d love to hear which ones become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy slow cooking!

Bella Bacinos