24 Delicious Meatball Recipes Crockpot Easy

Meatballs are the ultimate comfort food, and with these 24 delicious crockpot recipes, they’re also incredibly easy to make! Whether you’re craving classic Italian, spicy Asian, or something uniquely your own, we’ve got a recipe to satisfy every taste. Perfect for busy weeknights or cozy weekends, these meatball dishes promise minimal effort with maximum flavor. So, grab your slow cooker and let’s get cooking—your next favorite meal awaits!

Classic Italian Crockpot Meatballs

Unbelievable how a simple dish can bring back so many memories! Every time I make these Classic Italian Crockpot Meatballs, I’m reminded of my grandmother’s kitchen, where the aroma of simmering tomatoes and herbs filled the air. It’s my go-to recipe for busy days because the crockpot does all the work, and the result is always comforting and delicious.

Ingredients

• 1 pound of ground beef (I like to use 80/20 for the best flavor)
• 1/2 cup of breadcrumbs (the plain kind works just fine)
• 1/4 cup of grated Parmesan cheese (plus a little extra for serving)
• 1 large egg (it’s the glue that holds everything together)
• 2 cloves of garlic, minced (because garlic is life)
• A splash of milk (about 2 tablespoons, to keep the meatballs tender)
• 1 teaspoon of Italian seasoning (or a mix of dried basil, oregano, and parsley)
• 1/2 teaspoon of salt (to bring out all the flavors)
• 1/4 teaspoon of black pepper (for a little kick)
• 24 ounces of your favorite marinara sauce (homemade or store-bought, no judgment here)

Instructions

1. In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, milk, Italian seasoning, salt, and black pepper until just combined. Tip: Don’t overmix, or your meatballs will be tough.
2. Shape the mixture into about 12 meatballs, each roughly the size of a golf ball. Tip: Wetting your hands with a little water will prevent the mixture from sticking.
3. Place the meatballs in the crockpot and pour the marinara sauce over them, making sure they’re fully covered.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: If you’re around, give them a gentle stir halfway through to ensure even cooking.
5. Once done, the meatballs should be tender and cooked through, and the sauce will be rich and flavorful.

Great for a cozy dinner, these meatballs are juicy on the inside with a sauce that’s perfectly seasoned. Serve them over a bed of spaghetti, tucked into a sub, or even on their own with a side of crusty bread for dipping into that delicious sauce.

Swedish Meatballs in Crockpot

Perfect for those busy days when you crave something hearty without the hassle, these Swedish Meatballs in Crockpot have become my go-to comfort food. I remember the first time I tried them at a friend’s potluck, and now, they’re a staple in my home, especially during the chilly months.

Ingredients

• 1 lb of ground beef (I sometimes mix in a bit of pork for extra juiciness)
• 1/2 cup of breadcrumbs (I’ve used panko for a lighter texture, and it works wonders)
• 1/4 cup of milk (just a splash to keep the meatballs tender)
• 1 egg (to bind everything together)
• 1 small onion, finely chopped (because what’s a meatball without onion?)
• 1 tsp of salt (trust me, it’s all you need)
• A couple of dashes of allspice (for that authentic Swedish flavor)
• 1/4 tsp of nutmeg (a little goes a long way)
• 2 cups of beef broth (homemade if you have it, but store-bought is fine)
• 1/2 cup of heavy cream (for that rich, velvety sauce)
• 1 tbsp of Worcestershire sauce (it adds a nice depth)
• 1 tbsp of cornstarch mixed with 2 tbsp of water (to thicken the sauce at the end)

Instructions

1. In a large bowl, mix the ground beef, breadcrumbs, milk, egg, chopped onion, salt, allspice, and nutmeg until well combined. Tip: Don’t overmix, or the meatballs will be tough.
2. Shape the mixture into about 20 small meatballs. I use a cookie scoop for uniform size, ensuring even cooking.
3. Place the meatballs in the crockpot. Pour the beef broth and Worcestershire sauce over them. Tip: If you have time, browning the meatballs in a skillet first adds amazing flavor.
4. Cover and cook on low for 6 hours or high for 3 hours. The meatballs are done when they’re cooked through and tender.
5. In the last 30 minutes of cooking, stir in the heavy cream and the cornstarch mixture to thicken the sauce. Tip: If the sauce isn’t thick enough for your liking, let it cook uncovered for the last few minutes.

Zesty and comforting, these meatballs are perfect over egg noodles or mashed potatoes. The sauce is so good, you’ll want to sop up every last bit with a piece of crusty bread.

BBQ Meatballs Crockpot Recipe

After a long day, there’s nothing quite like the smell of BBQ meatballs simmering in the crockpot to make the house feel like a home. I remember the first time I tried this recipe; it was a chilly fall evening, and the tangy, sweet aroma filled the kitchen, promising a comforting meal ahead.

Ingredients

• 1 pound of ground beef (I like to use 80/20 for that perfect juiciness)
• 1/2 cup of breadcrumbs (a little extra never hurt anyone)
• 1 large egg (because it’s the glue that holds our meatballs together)
• 1/4 cup of milk (just a splash to keep things tender)
• 1 teaspoon of garlic powder (for that kick we all love)
• 1/2 teaspoon of salt (to bring out all those flavors)
• 1/4 teaspoon of black pepper (a couple of grinds should do it)
• 1 cup of your favorite BBQ sauce (go bold or go home)
• 1/4 cup of brown sugar (for that sweet, caramelized goodness)
• 1 tablespoon of apple cider vinegar (a little tang to balance the sweet)

Instructions

1. In a large bowl, mix the ground beef, breadcrumbs, egg, milk, garlic powder, salt, and black pepper until just combined. Tip: Overmixing can make the meatballs tough, so keep it gentle.
2. Shape the mixture into about 20 meatballs, each roughly the size of a golf ball. Tip: Wetting your hands slightly can prevent the mixture from sticking.
3. Place the meatballs in the crockpot. Tip: If you’re worried about sticking, a light spray of cooking oil on the bottom can help.
4. In a separate bowl, whisk together the BBQ sauce, brown sugar, and apple cider vinegar until smooth.
5. Pour the sauce over the meatballs in the crockpot, ensuring each one is nicely coated.
6. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The meatballs are done when they’re cooked through and the sauce is bubbly.

Velvety and rich, these BBQ meatballs are a crowd-pleaser with their perfect balance of sweet and tangy. Serve them over a bed of creamy mashed potatoes or as sliders with a side of coleslaw for a meal that’s sure to disappear fast.

Honey Garlic Crockpot Meatballs

Zesty flavors and effortless cooking come together in this dish that’s become a staple in my kitchen, especially on those busy days when time is of the essence but you still crave something homemade and delicious. I remember the first time I tried these meatballs; the aroma filled the house, and by the time they were ready, my family was already gathered around the kitchen, plates in hand.

Ingredients

• 1 pound of ground beef (I like to use 80/20 for that perfect juiciness)
• 1/2 cup of breadcrumbs (I’ve used panko for extra crunch and loved it)
• 1 large egg (because binding is key)
• A couple of cloves of garlic, minced (more if you’re a garlic lover like me)
• 1/3 cup of honey (for that sweet glaze)
• 1/4 cup of soy sauce (a splash more won’t hurt)
• 1 tbsp of ketchup (trust me on this one)
• A dash of red pepper flakes (for a slight kick)

Instructions

1. In a large bowl, mix the ground beef, breadcrumbs, and egg until just combined. Overmixing can make the meatballs tough, so be gentle.
2. Roll the mixture into about 20 meatballs, each roughly the size of a golf ball. This size ensures they cook evenly and are perfect for serving.
3. Place the meatballs in the crockpot. They can be snug but shouldn’t be stacked on top of each other.
4. In a separate bowl, whisk together the minced garlic, honey, soy sauce, ketchup, and red pepper flakes until well combined. This sauce is the magic, so make sure it’s mixed thoroughly.
5. Pour the sauce over the meatballs in the crockpot, ensuring each one gets coated. A little tip: give the crockpot a gentle shake to help the sauce settle around the meatballs.
6. Cover and cook on low for 4 hours or on high for 2 hours. The meatballs are done when they’re cooked through and the sauce has thickened slightly.
7. Halfway through cooking, give the meatballs a gentle stir to ensure they’re evenly coated in the sauce. This also helps prevent any from sticking to the bottom.

Mouthwatering doesn’t even begin to describe these honey garlic crockpot meatballs. The glaze caramelizes slightly, giving each bite a perfect balance of sweet and savory, while the meatballs stay incredibly tender. Serve them over a bed of rice or as a party appetizer with toothpicks for easy grabbing—either way, they’re sure to disappear fast.

Teriyaki Crockpot Meatballs

Over the years, I’ve found that the best recipes are the ones that bring people together with minimal fuss. That’s why these Teriyaki Crockpot Meatballs have become a staple in my kitchen—easy to make, packed with flavor, and always a hit at gatherings.

Ingredients

• 1 pound of ground beef (or turkey for a lighter option)
• 1/2 cup of breadcrumbs
• 1 large egg, beaten
• A couple of cloves of garlic, minced
• A splash of soy sauce
• 1/2 cup of teriyaki sauce, plus extra for glazing
• 1 tablespoon of brown sugar
• A pinch of red pepper flakes for a little heat
• 1 teaspoon of grated ginger
• 1/4 cup of chopped green onions for garnish

Instructions

1. In a large bowl, mix together the ground beef, breadcrumbs, beaten egg, minced garlic, and a splash of soy sauce until well combined.
2. Roll the mixture into about 20 meatballs, each roughly the size of a golf ball. Tip: Wetting your hands slightly prevents the mixture from sticking.
3. Place the meatballs in the crockpot. Pour over the 1/2 cup of teriyaki sauce and sprinkle with brown sugar and red pepper flakes.
4. 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.
5. Once done, brush the meatballs with a little extra teriyaki sauce for a glossy finish and sprinkle with grated ginger. Tip: Let them sit for 5 minutes before serving to absorb the flavors.
6. Garnish with chopped green onions before serving.

Now, these meatballs come out incredibly tender, with a perfect balance of sweet and savory from the teriyaki. I love serving them over a bed of steamed rice or even as appetizers with toothpicks for easy grabbing. Never fails to impress!

Spicy Buffalo Crockpot Meatballs

How many times have I found myself scrambling for a crowd-pleasing appetizer that doesn’t keep me tied to the kitchen? Too many to count. That’s why these Spicy Buffalo Crockpot Meatballs are my go-to—easy, flavorful, and always a hit.

Ingredients

• 1 lb ground chicken (or turkey, if you’re feeling adventurous)
• 1/2 cup breadcrumbs (I like panko for that extra crunch)
• 1 large egg (because binding is key)
• 2 cloves garlic, minced (more if you’re a garlic fiend like me)
• A splash of milk (any kind works, but I go for whole)
• 1/2 cup buffalo sauce (store-bought or homemade, no judgment here)
• 2 tbsp butter (because butter makes everything better)
• A couple of dashes of Worcestershire sauce (for that umami kick)

Instructions

1. In a large bowl, mix the ground chicken, breadcrumbs, egg, minced garlic, and milk until just combined. Tip: Overmixing can make the meatballs tough, so keep it gentle.
2. Roll the mixture into 1-inch balls and place them in your crockpot. Tip: Wetting your hands with cold water prevents sticking.
3. In a small saucepan over low heat, melt the butter and stir in the buffalo sauce and Worcestershire sauce until well combined.
4. Pour the sauce over the meatballs in the crockpot, ensuring they’re all nicely coated.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Resist the urge to stir too often; it can break the meatballs.

Coming out of the crockpot, these meatballs are tender, packed with flavor, and just the right amount of spicy. Serve them with a side of blue cheese dressing and celery sticks for that classic buffalo wing experience, or pile them high on a slider bun for a fun twist.

Mozzarella Stuffed Crockpot Meatballs

Very few things bring me as much joy as finding a recipe that’s both indulgent and easy to make. These Mozzarella Stuffed Crockpot Meatballs are a game-changer for busy weeknights, and trust me, the melted cheese center is worth every minute.

Ingredients

• 1 lb ground beef (I like 80/20 for flavor)
• 1/2 cup breadcrumbs (the plain kind works great)
• 1/4 cup grated Parmesan cheese (the real stuff, please)
• 1 large egg (it’s the glue that holds everything together)
• 2 cloves garlic, minced (because garlic is life)
• A splash of milk (any kind you have)
• 1 tsp salt (just the right amount)
• A couple of twists of black pepper (freshly ground is best)
• 8 oz mozzarella cheese, cut into small cubes (for that gooey center)
• 24 oz jar of your favorite marinara sauce (homemade or store-bought)

Instructions

1. In a large bowl, mix together the ground beef, breadcrumbs, Parmesan, egg, garlic, milk, salt, and pepper until just combined. Don’t overmix, or your meatballs will be tough.
2. Take a small handful of the meat mixture, flatten it in your palm, and place a cube of mozzarella in the center. Gently wrap the meat around the cheese, sealing it completely. Repeat until all the meat and cheese are used up.
3. Place the meatballs in your crockpot in a single layer. Pour the marinara sauce over the top, making sure each meatball is covered.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The meatballs are done when they’re cooked through and the cheese inside is melted.
5. Tip: For a golden exterior, you can brown the meatballs in a skillet before adding them to the crockpot. Tip: If you’re short on time, frozen meatballs work in a pinch. Tip: Serve with a sprinkle of fresh basil for a pop of color and flavor.

Craving something comforting? These meatballs are juicy, cheesy, and packed with flavor. Serve them over spaghetti, in a sub, or straight out of the crockpot—no judgment here.

Greek Style Crockpot Meatballs

Perfect for those busy weeknights when you’re craving something hearty yet hassle-free, these Greek Style Crockpot Meatballs are a game-changer. I stumbled upon this recipe during a frantic search for slow cooker ideas that wouldn’t skimp on flavor, and let me tell you, it’s been a staple in my kitchen ever since.

Ingredients

• 1 pound of ground lamb (or beef if you’re not into lamb)
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1/2 cup of breadcrumbs
• 1 egg, lightly beaten
• A handful of fresh mint, chopped
• 1 teaspoon of dried oregano
• Salt and pepper, just enough to season
• 1 cup of tomato sauce
• A dollop of Greek yogurt for serving

Instructions

1. In a large bowl, mix the ground lamb, minced garlic, breadcrumbs, egg, mint, oregano, salt, and pepper until just combined. Tip: Don’t overmix, or your meatballs will be tough.
2. Shape the mixture into about 20 meatballs, each roughly the size of a golf ball.
3. Heat a splash of olive oil in a skillet over medium-high heat and brown the meatballs on all sides, about 2 minutes per side. Tip: Browning adds depth of flavor, so don’t skip this step!
4. Transfer the meatballs to your crockpot and pour the tomato sauce over them.
5. Cover and cook on low for 6 hours or high for 3 hours. Tip: If you’re home, give them a gentle stir halfway through to ensure even cooking.

Now, these meatballs come out so tender they practically melt in your mouth, with the mint and oregano giving them that unmistakable Greek flair. Serve them over a bed of fluffy couscous or with a side of warm pita bread and a dollop of Greek yogurt for a meal that’s anything but ordinary.

Crockpot Meatballs with Grape Jelly Sauce

Absolutely nothing beats the convenience and comfort of coming home to a meal that’s been simmering away all day, filling the house with irresistible aromas. That’s why I’m obsessed with these Crockpot Meatballs with Grape Jelly Sauce—it’s a throw-together-and-forget kind of dish that always impresses.

Ingredients

• A pound of frozen meatballs (because who has time to make them from scratch?)
• A cup of grape jelly (yes, grape jelly—trust me on this)
• A cup of chili sauce (it’s the perfect tangy counterpart to the sweet jelly)
• A splash of water to get the sauce going

Instructions

1. First, plug in your crockpot and set it to low heat. This is your best friend for the next few hours.
2. Toss in the frozen meatballs—no need to thaw, they’ll cook perfectly in the sauce.
3. In a bowl, mix together the grape jelly and chili sauce until they’re well combined. Tip: If the jelly is too stiff, microwave it for a few seconds to loosen it up.
4. Pour the sauce over the meatballs in the crockpot, adding a splash of water to help thin it out just a bit.
5. Give everything a gentle stir to coat the meatballs evenly. Tip: Avoid stirring too much once cooking starts to keep the meatballs intact.
6. Cover and let it cook on low for 4-5 hours. Tip: If you’re in a hurry, you can cook on high for 2-3 hours, but low and slow is the way to go for the best flavor.
7. Once the meatballs are heated through and the sauce has thickened slightly, they’re ready to serve.

Kick back and enjoy these tender meatballs smothered in a sauce that’s the perfect balance of sweet and spicy. Serve them over a bed of rice for a hearty meal or stick toothpicks in them for an easy party appetizer that’ll disappear in minutes.

Crockpot Meatballs in Marinara Sauce

Nothing beats coming home to the aroma of meatballs simmering in marinara sauce after a long day. I love how this Crockpot recipe lets me throw everything together in the morning and forget about it until dinner time. It’s my go-to for busy weeknights or when I’m craving something hearty and comforting.

Ingredients

• 1 pound of ground beef (I sometimes mix in ground pork for extra flavor)
• A couple of cloves of garlic, minced
• 1/2 cup of breadcrumbs
• A splash of milk
• 1 large egg
• A handful of fresh parsley, chopped
• 1 teaspoon of salt
• A pinch of black pepper
• 24 ounces of your favorite marinara sauce (homemade or store-bought)
• 1/2 cup of water (to thin the sauce a bit)

Instructions

1. In a large bowl, mix the ground beef, minced garlic, breadcrumbs, milk, egg, parsley, salt, and pepper until well combined. Tip: Don’t overmix, or your meatballs will be tough.
2. Shape the mixture into about 20 meatballs, each roughly the size of a golf ball. Tip: Wetting your hands with cold water prevents the mixture from sticking.
3. Place the meatballs in the Crockpot and pour the marinara sauce and water over them, ensuring they’re fully submerged. Tip: Gently stir to coat the meatballs in sauce without breaking them.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the meatballs are cooked through.
5. Serve the meatballs hot, garnished with extra parsley if desired. They’re perfect over spaghetti, stuffed into a sub, or even on their own with a side of crusty bread for dipping.

You’ll love how tender these meatballs are, soaking up all that rich marinara flavor. Yet, they hold their shape beautifully, making them as pleasing to the eye as they are to the palate.

Asian Inspired Crockpot Meatballs

Kicking off the week with a recipe that’s been a game-changer for my busy evenings—Asian Inspired Crockpot Meatballs. It’s the perfect blend of sweet, savory, and a little spicy, all simmering away while you tackle your to-do list (or binge your favorite show, no judgment here).

Ingredients

• 1 pound of ground pork (or chicken if you’re leaning lighter)
• A couple of cloves of garlic, minced
• A thumb-sized piece of ginger, grated
• A splash of soy sauce
• A drizzle of honey
• A sprinkle of red pepper flakes
• 1/2 cup of breadcrumbs
• 1 egg, beaten
• 1/4 cup of green onions, chopped
• 1 cup of beef broth

Instructions

1. In a large bowl, mix the ground pork, garlic, ginger, soy sauce, honey, red pepper flakes, breadcrumbs, egg, and green onions until well combined. Tip: Wet your hands to prevent the mixture from sticking while forming meatballs.
2. Roll the mixture into 1-inch meatballs and place them in the crockpot. Tip: Space them out so they cook evenly.
3. Pour the beef broth over the meatballs, ensuring they’re just covered. Tip: If you love extra sauce, feel free to add a bit more broth.
4. Cover and cook on low for 4 hours or until the meatballs are cooked through and tender.
5. Once done, gently stir the meatballs to coat them in the sauce.

Getting these meatballs on the table is always a win—they’re juicy, packed with flavor, and the sauce is just the right balance of sticky and savory. Serve them over a bed of steamed rice or nestled in lettuce wraps for a fun twist.

Crockpot Meatballs with Cranberry Sauce

Every time I think about cozy, no-fuss dinners that pack a punch of flavor, my mind goes straight to these Crockpot Meatballs with Cranberry Sauce. It’s one of those recipes that came to me during a hectic holiday season, and now, it’s a year-round favorite in my house.

Ingredients

• 1 pound of ground beef (or a mix of beef and pork for extra juiciness)
• A couple of slices of bread, torn into small pieces (about 1/2 cup)
• A splash of milk (just enough to moisten the bread)
• 1 egg, lightly beaten
• A small handful of grated Parmesan (about 1/4 cup)
• A pinch of salt and a few cracks of black pepper
• 1 can (14 oz) of cranberry sauce (the jellied kind works best here)
• 1/2 cup of ketchup (trust me on this)
• A tablespoon of brown sugar (for that slight caramel hint)
• A dash of Worcestershire sauce (about a teaspoon)

Instructions

1. In a large bowl, mix the ground meat, bread pieces, milk, egg, Parmesan, salt, and pepper until just combined. Overmixing can make the meatballs tough.
2. Roll the mixture into about 20 meatballs, each roughly the size of a golf ball. Tip: Wet your hands slightly to prevent sticking.
3. Place the meatballs in the crockpot in a single layer. If you need to stack them, separate layers with parchment paper to prevent sticking.
4. In a separate bowl, whisk together the cranberry sauce, ketchup, brown sugar, and Worcestershire sauce until smooth. Pour this over the meatballs, ensuring they’re all nicely coated.
5. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. The meatballs are done when they’re cooked through and the sauce is bubbly. Tip: Give them a gentle stir halfway through to ensure even cooking.
6. Serve the meatballs hot, spooning extra sauce over the top. They’re perfect over mashed potatoes or as a hearty appetizer. Tip: For a festive touch, garnish with fresh parsley or orange zest.

Zesty and tangy, these meatballs are a delightful mix of sweet and savory, with the cranberry sauce adding a unique twist. The slow cooking makes them incredibly tender, practically melting in your mouth. Try serving them on a bed of creamy polenta for a comforting meal that feels like a hug in a bowl.

Cheesy Crockpot Meatballs

Back when I first stumbled upon this recipe, I was skeptical about how something so simple could be so delicious. But trust me, these Cheesy Crockpot Meatballs are a game-changer for any busy weeknight or lazy weekend.

Ingredients

• 1 pound of ground beef (the fattier, the juicier!)
• 1 cup of breadcrumbs (I like using panko for that extra crunch)
• 1 large egg (because binding is key)
• A splash of milk (any kind you have on hand)
• 1 teaspoon of garlic powder (for that kick)
• 1 teaspoon of onion powder (because why not?)
• A couple of cups of marinara sauce (homemade or store-bought, no judgment here)
• 1 cup of shredded mozzarella (more cheese, more problems? I think not.)
• A handful of fresh basil leaves (for that fresh pop at the end)

Instructions

1. In a large bowl, mix the ground beef, breadcrumbs, egg, milk, garlic powder, and onion powder until just combined. Tip: Overmixing can make the meatballs tough, so keep it gentle.
2. Roll the mixture into about 20 meatballs, each roughly the size of a golf ball. Tip: Wetting your hands with a bit of water can prevent sticking.
3. Place the meatballs in the crockpot and pour the marinara sauce over them, ensuring they’re fully submerged.
4. Cover and cook on low for 6 hours or high for 3 hours. Tip: Resist the urge to stir too often; let the slow cooker do its magic.
5. Sprinkle the shredded mozzarella over the meatballs during the last 30 minutes of cooking, letting it melt into gooey perfection.
6. Garnish with fresh basil leaves before serving.

Ready to dig in? These meatballs come out incredibly tender, with the cheese creating a deliciously stretchy texture that’s hard to resist. Serve them over a bed of spaghetti or stuff them into a sub roll for an epic meatball sandwich.

Crockpot Meatballs in Creamy Mushroom Sauce

Dinner time at our house is always a bit of a scramble, but this Crockpot Meatballs in Creamy Mushroom Sauce has become my go-to for those busy evenings. It’s hearty, comforting, and the slow cooker does most of the work for me. Plus, the aroma that fills the house is absolutely irresistible.

Ingredients

• 1 lb of ground beef (I like to use 80/20 for extra juiciness)
• 1/2 cup of breadcrumbs (panko gives a nice crunch)
• 1 large egg (because every good meatball needs a binder)
• A splash of milk (just enough to moisten the breadcrumbs)
• A couple of cloves of garlic, minced (can’t have enough garlic, right?)
• 1 tsp of salt (to bring out all those flavors)
• 1/2 tsp of black pepper (for a little kick)
• 1 can (10.5 oz) of cream of mushroom soup (the creamy base of our sauce)
• 1/2 cup of sour cream (for that tangy richness)
• 1 cup of beef broth (to thin the sauce just right)
• A handful of fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. In a large bowl, mix together the ground beef, breadcrumbs, egg, milk, minced garlic, salt, and black pepper until well combined. Tip: Don’t overmix, or your meatballs will be tough.
2. Shape the mixture into about 20 meatballs, each roughly the size of a golf ball. Tip: Wetting your hands with cold water prevents the mixture from sticking.
3. Place the meatballs in the crockpot. In a separate bowl, whisk together the cream of mushroom soup, sour cream, and beef broth until smooth, then pour over the meatballs.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the meatballs are cooked through. Tip: Resist the urge to stir too often; it can break the meatballs apart.
5. Garnish with chopped parsley before serving.

Lusciously creamy and packed with flavor, these meatballs are perfect over a bed of mashed potatoes or egg noodles. The sauce thickens beautifully as it cooks, coating each meatball in a velvety mushroom goodness that’s hard to resist.

Sweet and Sour Crockpot Meatballs

Sometimes, the best meals are the ones that practically cook themselves, and that’s exactly what I love about these Sweet and Sour Crockpot Meatballs. Perfect for those busy days when you want something delicious without the fuss, this recipe is a staple in my kitchen, especially when I’m craving that perfect balance of sweet and tangy.

Ingredients

• 1 bag (about 32 oz) of frozen meatballs – because who has time to make them from scratch on a busy day?
• 1 cup of ketchup – the base of our sweet and sour sauce.
• 1/2 cup of brown sugar – for that deep, sweet flavor.
• 1/4 cup of apple cider vinegar – a splash of tanginess to balance the sweetness.
• 2 tbsp of soy sauce – adds a nice umami kick.
• 1 tsp of garlic powder – because everything’s better with garlic.
• A couple of dashes of hot sauce – optional, but it gives a nice little heat.

Instructions

1. Start by placing your frozen meatballs into the crockpot. No need to thaw them first; they’ll cook perfectly as is.
2. In a separate bowl, whisk together the ketchup, brown sugar, apple cider vinegar, soy sauce, garlic powder, and hot sauce until well combined. Tip: Taste the sauce now and adjust the sweetness or tanginess to your liking by adding a bit more sugar or vinegar.
3. Pour the sauce over the meatballs in the crockpot, making sure they’re all nicely coated. Tip: Give the pot a gentle stir to ensure even coverage, but don’t overdo it to keep the meatballs intact.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours. Tip: If you’re around, give the meatballs a stir halfway through cooking to prevent any sticking.
5. Once done, the meatballs should be heated through and the sauce thickened slightly. Serve them hot, straight from the crockpot.

The meatballs come out incredibly tender, soaking up all that sweet and sour goodness, while the sauce thickens just enough to cling to each bite. I love serving these over a bed of rice or even as a hearty appetizer at parties – they’re always a hit!

Crockpot Meatballs with Alfredo Sauce

There’s something about coming home to the aroma of meatballs simmering in a creamy Alfredo sauce that just feels like a hug in a bowl. I remember the first time I tried this recipe; it was a chilly evening, and I wanted something comforting without spending hours in the kitchen. This dish was the answer.

Ingredients

• 1 lb of ground beef (I like to use 80/20 for extra juiciness)
• 1/2 cup of breadcrumbs (the plain kind works just fine)
• 1/4 cup of grated Parmesan cheese (plus a little extra for serving)
• 1 egg (it’s the glue that holds everything together)
• A couple of cloves of garlic, minced (because garlic is life)
• A splash of milk (any kind you have on hand)
• 1 jar of Alfredo sauce (or homemade if you’re feeling fancy)
• A pinch of salt and pepper (to get the seasoning just right)

Instructions

1. In a large bowl, mix the ground beef, breadcrumbs, Parmesan, egg, minced garlic, milk, salt, and pepper until just combined. Overmixing can make the meatballs tough.
2. Roll the mixture into about 20 meatballs, each roughly the size of a golf ball. This ensures they cook evenly.
3. Place the meatballs in the crockpot and pour the Alfredo sauce over them, making sure they’re fully submerged for maximum flavor.
4. Cover and cook on low for 6 hours or high for 3 hours. The meatballs are done when they reach an internal temperature of 165°F.
5. Give the meatballs a gentle stir halfway through cooking to ensure they’re evenly coated in sauce.
6. Serve hot, sprinkled with extra Parmesan and maybe a side of garlic bread to soak up all that creamy goodness.

Absolutely divine, these meatballs are tender, juicy, and packed with flavor. The Alfredo sauce becomes rich and velvety, making this dish perfect over pasta or even as a hearty appetizer.

Mexican Style Crockpot Meatballs

Finally, a dish that brings the vibrant flavors of Mexico right into your kitchen with minimal effort! I stumbled upon this recipe during one of those hectic weeks when time was scarce, but the craving for something hearty and flavorful was undeniable. These Mexican Style Crockpot Meatballs have since become a staple in my home, perfect for those days when you want to set it and forget it.

Ingredients

• 1 lb ground beef (the good, fatty kind for juicy meatballs)
• 1/2 cup breadcrumbs (I like using panko for that extra crunch)
• 1 large egg (because it’s the glue that holds our meatballs together)
• 1/4 cup finely chopped onion (for a little bite)
• 2 cloves garlic, minced (can’t have Mexican flavors without garlic)
• 1 tsp cumin (for that earthy warmth)
• 1 tsp chili powder (adjust based on how spicy you like it)
• 1/2 tsp salt (to bring all the flavors together)
• A splash of olive oil (for browning the meatballs)
• 1 cup salsa (homemade or store-bought, your choice)
• 1/2 cup beef broth (to keep everything moist and flavorful)
• A handful of chopped cilantro (for that fresh finish)

Instructions

1. In a large bowl, mix together the ground beef, breadcrumbs, egg, onion, garlic, cumin, chili powder, and salt until well combined. Tip: Don’t overmix, or your meatballs will be tough.
2. Shape the mixture into 1-inch meatballs. You should get about 20 meatballs from this mixture.
3. Heat a splash of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, about 2 minutes per side. They don’t need to be cooked through, just nicely browned. Tip: This step adds flavor, so don’t skip it!
4. Transfer the browned meatballs to your crockpot. Pour the salsa and beef broth over the meatballs, ensuring they’re mostly submerged.
5. Cover and cook on low for 4 hours. Tip: Resist the urge to stir too often; let the slow cooker do its magic.
6. Garnish with chopped cilantro before serving.

Absolutely bursting with flavor, these meatballs are tender, juicy, and packed with the perfect blend of spices. Serve them over a bed of rice, tucked into warm tortillas, or even as a hearty appetizer at your next gathering. The possibilities are as endless as they are delicious!

Crockpot Meatballs in Barbecue Sauce

Wondering what to make for dinner that’s both easy and crowd-pleasing? I’ve got you covered with these Crockpot Meatballs in Barbecue Sauce. Just last week, I was in a pinch for time but still wanted something hearty, and this recipe saved the day—minimal prep, maximum flavor.

Ingredients

• 1 lb ground beef (I like to use 80/20 for juicier meatballs)
• 1/2 cup breadcrumbs (the plain kind works just fine)
• 1 large egg (because every good meatball needs a binder)
• A splash of milk (about 2 tbsp, to keep things moist)
• 1/2 tsp garlic powder (for that little kick)
• 1/2 tsp onion powder (because why not?)
• Salt and pepper (just a pinch of each, to season)
• 1 cup barbecue sauce (go for your favorite brand)
• 1/4 cup water (to thin the sauce just a bit)

Instructions

1. In a large bowl, mix together the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and pepper until just combined. Tip: Overmixing can make the meatballs tough, so stop as soon as everything’s incorporated.
2. Roll the mixture into about 20 meatballs, each roughly the size of a golf ball. Tip: Wetting your hands slightly can prevent the mixture from sticking.
3. Place the meatballs in the crockpot in a single layer. Tip: If you’re doubling the recipe, it’s okay to stack them, but try to stagger them so they cook evenly.
4. In a small bowl, whisk together the barbecue sauce and water, then pour over the meatballs, making sure they’re all coated.
5. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The meatballs are done when they’re cooked through and the sauce is bubbly.

Let me tell you, these meatballs come out so tender and packed with flavor, they practically melt in your mouth. Serve them over a bed of mashed potatoes or as sliders for a fun twist—either way, they’re bound to disappear fast.

Crockpot Meatballs with Sweet Chili Sauce

Every time I think about making a fuss-free appetizer that’s guaranteed to disappear at parties, my mind goes straight to these Crockpot Meatballs with Sweet Chili Sauce. There’s something magical about the way the sweet and spicy glaze clings to each tender meatball, making them irresistible. I remember the first time I made these for a potluck; they were gone before I even got a chance to try one!

Ingredients

• 1 pound of ground beef (I like using 80/20 for that perfect juiciness)
• 1/2 cup of breadcrumbs (the plain kind works just fine)
• 1 large egg (because it’s the glue that holds our meatballs together)
• A couple of cloves of garlic, minced (more if you’re a garlic lover like me)
• A splash of soy sauce (for that umami kick)
• 1/2 cup of sweet chili sauce (the star of the show)
• 1/4 cup of water (to thin out the sauce just a bit)

Instructions

1. In a large bowl, mix together the ground beef, breadcrumbs, egg, and minced garlic until well combined. Tip: Don’t overmix, or your meatballs will be tough.
2. Roll the mixture into about 20 meatballs, each roughly the size of a golf ball. Tip: Wetting your hands makes this process less sticky.
3. Place the meatballs in your crockpot in a single layer. If you need to stack them, do it gently to keep their shape.
4. In a small bowl, whisk together the sweet chili sauce, soy sauce, and water. Pour this over the meatballs, making sure each one gets a good coat.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Give them a gentle stir halfway through to ensure even cooking.

Delightfully tender and bursting with flavor, these meatballs are perfect served over a bed of rice or as a standalone snack with toothpicks. The sweet chili sauce caramelizes slightly, giving each bite a sticky, finger-licking goodness that’s hard to resist.

Italian Wedding Crockpot Meatballs

Goodness, there’s something about the aroma of meatballs simmering in a crockpot that feels like a warm hug. I remember the first time I made these Italian Wedding Crockpot Meatballs for a potluck, and let’s just say, they were the talk of the table. Perfect for those days when you want something hearty without hovering over the stove.

Ingredients

• 1 lb of ground beef (I like to use 80/20 for that perfect juiciness)
• 1/2 lb of ground pork (because why not add a little extra flavor?)
• 1/2 cup of breadcrumbs (I’ve used panko in a pinch, and it works great)
• 1/4 cup of grated Parmesan cheese (the real deal, please)
• 1 egg (it’s the glue that holds our meatballs together)
• A splash of milk (about 2 tbsp, to keep things moist)
• A couple of cloves of garlic, minced (because garlic is life)
• 1 tsp of salt (I like to use sea salt for its subtle crunch)
• 1/2 tsp of black pepper (freshly ground, if you can)
• 1 jar (24 oz) of your favorite marinara sauce (homemade is fabulous, but no shame in store-bought)
• 1/2 cup of water (to help the sauce distribute evenly)

Instructions

1. In a large bowl, mix together the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, milk, minced garlic, salt, and black pepper until just combined. Tip: Overmixing can make the meatballs tough, so use a light hand.
2. Roll the mixture into 1.5-inch balls. You should get about 20 meatballs. Tip: Wetting your hands with a bit of water can prevent the mixture from sticking.
3. Place the meatballs in the crockpot. Pour the marinara sauce and water over them, ensuring they’re fully submerged. Tip: Gently stir the sauce around the meatballs to coat them evenly without breaking them apart.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The meatballs are done when they’re cooked through and tender.

Velvety and rich, these meatballs are a dream when served over a bed of creamy polenta or tucked into a crusty sub roll. The slow cooking melds the flavors beautifully, making each bite a little celebration of Italian-American comfort food.

Crockpot Meatballs in Tomato Basil Sauce

Last weekend, I found myself craving something hearty yet easy to make, and that’s when I remembered my grandma’s secret crockpot meatballs recipe. It’s perfect for those days when you want comfort food without the fuss.

Ingredients

• 1 lb of ground beef (the fattier, the juicier!)
• A couple of slices of bread, torn into small pieces
• A splash of milk to soak the bread
• 1 egg, because it’s the glue that holds everything together
• A handful of grated Parmesan cheese
• A pinch of salt and a grind or two of black pepper
• 1 jar (24 oz) of your favorite tomato basil sauce
• A drizzle of olive oil for the crockpot

Instructions

1. In a bowl, soak the bread pieces in milk until they’re soft, about 5 minutes.
2. Add the ground beef, egg, Parmesan, salt, and pepper to the bowl. Mix everything with your hands until just combined—overmixing makes tough meatballs.
3. Roll the mixture into balls, about 1.5 inches in diameter. This size cooks evenly and fits perfectly on a fork.
4. Drizzle olive oil into the crockpot to prevent sticking, then add the meatballs in a single layer.
5. Pour the tomato basil sauce over the meatballs, ensuring they’re fully submerged for even cooking.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The longer cook time on low makes them melt-in-your-mouth tender.
7. Gently stir the meatballs halfway through cooking to ensure they’re evenly coated in sauce.

Mmm, the meatballs come out so tender they practically fall apart at the touch of a fork, swimming in a rich, herbaceous sauce. Serve them over a bed of creamy polenta or tucked into a crusty sub roll for an epic meatball sandwich.

Crockpot Meatballs with Peanut Sauce

Yesterday, I was rummaging through my pantry, trying to figure out what to make for dinner that wouldn’t require me to stand over the stove for hours. That’s when I stumbled upon a jar of peanut butter and remembered this incredibly easy and delicious Crockpot Meatballs with Peanut Sauce recipe. It’s a game-changer for busy weeknights!

Ingredients

• 1 pound of ground beef (or turkey for a lighter version)
• 1/2 cup of breadcrumbs
• 1 egg, because it’s the glue that holds everything together
• A couple of cloves of garlic, minced
• A splash of soy sauce
• 1/2 cup of peanut butter, creamy or chunky, your call
• 1 cup of coconut milk, for that rich, creamy sauce
• A handful of chopped cilantro, for garnish

Instructions

1. In a large bowl, mix the ground beef, breadcrumbs, egg, and minced garlic until well combined. Tip: Don’t overmix, or your meatballs will be tough.
2. Roll the mixture into about 20 meatballs, each roughly the size of a golf ball.
3. Place the meatballs in the crockpot. Tip: If you’re worried about sticking, give the crockpot a quick spray with cooking oil first.
4. In a separate bowl, whisk together the soy sauce, peanut butter, and coconut milk until smooth. Pour this over the meatballs in the crockpot.
5. Cover and cook on low for 6 hours or high for 3 hours. Tip: Resist the urge to stir too often; let the sauce work its magic.
6. Once done, garnish with chopped cilantro before serving.

Zesty and packed with flavor, these meatballs are tender and the peanut sauce is irresistibly creamy. Serve them over a bed of rice or noodles, or even as an appetizer at your next gathering. They’re sure to be a hit!

Crockpot Meatballs in Curry Sauce

Remember those days when you just want to throw everything into a pot and forget about it? That’s exactly how I stumbled upon this gem of a recipe. It’s perfect for busy weeknights or when you’re craving something hearty without the fuss.

Ingredients

• 1 lb of ground beef (or turkey for a lighter version)
• A couple of slices of bread, torn into small pieces
• A splash of milk to soak the bread
• 1 egg, because it’s the glue that holds everything together
• A generous sprinkle of salt and pepper
• 2 tbsp of curry powder, for that kick
• 1 can (14 oz) of coconut milk, because creamy is dreamy
• A handful of fresh cilantro, chopped, for garnish

Instructions

1. In a large bowl, soak the bread pieces in milk until they’re soft, about 2 minutes.
2. Add the ground beef, egg, salt, and pepper to the bowl. Mix everything with your hands until well combined. Tip: Don’t overmix, or the meatballs will be tough.
3. Shape the mixture into small meatballs, about 1 inch in diameter. You should get around 20.
4. Place the meatballs in the crockpot. Sprinkle the curry powder over them, then pour the coconut milk on top.
5. Cover and cook on low for 6 hours or high for 3 hours. Tip: Resist the urge to stir too often; let the magic happen.
6. Once done, garnish with fresh cilantro. Tip: For an extra flavor boost, squeeze a lime over the top before serving.

Comforting doesn’t even begin to describe these meatballs. The curry sauce is velvety and rich, clinging to each bite in the most satisfying way. Serve them over a bed of fluffy rice or with some crusty bread to soak up all that goodness.

Crockpot Meatballs with Pineapple Glaze

Unbelievable how a simple crockpot can transform a few ingredients into something so mouthwatering! I remember the first time I tried making these meatballs; the aroma filled the house, and my family couldn’t wait to dig in. It’s become a go-to recipe for busy weeknights ever since.

Ingredients

• 1 lb ground beef (I like using 80/20 for extra juiciness)
• 1/2 cup breadcrumbs (panko works wonders for a lighter texture)
• 1 large egg (because every good meatball needs a binder)
• A splash of milk (just enough to moisten the breadcrumbs)
• A couple of garlic cloves, minced (can’t have enough garlic, right?)
• 1/2 tsp salt (to bring all the flavors together)
• 1/4 tsp black pepper (for a little kick)
• 1 cup pineapple juice (the star of the glaze)
• 1/4 cup brown sugar (for that perfect sweetness)
• 2 tbsp soy sauce (adds depth to the glaze)
• 1 tbsp cornstarch (to thicken the glaze just right)

Instructions

1. In a large bowl, mix the ground beef, breadcrumbs, egg, milk, minced garlic, salt, and pepper until just combined. Overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch balls. Pro tip: Wet your hands slightly to prevent sticking.
3. Place the meatballs in the crockpot. They can be snug but shouldn’t be stacked.
4. In a small saucepan over medium heat, whisk together pineapple juice, brown sugar, soy sauce, and cornstarch. Bring to a simmer, stirring constantly until the glaze thickens, about 5 minutes.
5. Pour the glaze over the meatballs in the crockpot, ensuring they’re evenly coated.
6. Cover and cook on LOW for 4 hours or HIGH for 2 hours. The meatballs are done when they reach an internal temperature of 165°F.
7. Give them a gentle stir halfway through cooking to ensure even glaze coverage.

Now, these meatballs are a dream—tender, juicy, with a glaze that’s the perfect balance of sweet and tangy. Serve them over a bed of rice with extra glaze drizzled on top, or skewer them with pineapple chunks for a fun appetizer. Never fails to impress!

Conclusion

Great news for meatball lovers! This roundup of 24 delicious crockpot meatball recipes offers something for everyone, from classic Italian to bold new flavors. Each recipe is designed for ease and convenience, perfect for busy home cooks. We invite you to try these tasty dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos