Slow Cooker Meatballs

These slow cooker meatballs are made with a mix of ground beef and Italian sausage, packed with parmesan and fresh herbs, and simmered low and slow in marinara until melt-in-your-mouth tender. An easy crockpot meatball recipe that’s perfect for spaghetti and meatballs, meatball subs, or a hands-off weeknight dinner.

 

Tender, moist homemade meatballs made with ground beef, sausage, parmesan cheese, bread crumbs, and spices. Slow cooking the meatballs make the most melt-in-your-mouth meatball!

I think we all need a home-cooked comfort food meal today. It has been quite a few days with so much uncertainty swirling around us. Fear can definitely be a crippling emotion. I am hoping this will be a time where everyone slows down, gets back to the basics of home and family, and stays healthy and strong. 

There’s a reason slow cooker meatballs show up on repeat in so many kitchens — they’re hands-off, they make the whole house smell incredible, and they turn out more tender than anything you’d get from the oven or a skillet alone.

This recipe combines ground beef and Italian sausage for maximum flavor, a generous amount of parmesan and fresh herbs, and a slow simmer in marinara sauce that lets everything come together into something truly comforting. Whether you’re making a big batch for spaghetti and meatballs, stocking the freezer, or feeding a crowd for game day, this is the crockpot meatball recipe to keep on hand.

Yesterday I shared a simple marinara sauce recipe with you that you can make with canned tomatoes from your pantry. Now I am sharing the most amazing meatball recipe that is slowly simmered in the homemade sauce in the slow cooker. This is how you make a tender meatball! I am going to share all of my tips and tricks for making the best Italian meatballs at home. 

What makes these the Best Slow Cooker Meatballs:

The secret to these meatballs is the combination of ground beef and Italian sausage. The beef brings richness, and the sausage adds built-in seasoning and a little extra fat, which keeps the meatballs from drying out during the long simmer in the slow cooker. A full cup of parmesan cheese and fresh basil and parsley give them big, savory flavor, while a quick sear in the skillet before they go into the crockpot locks in a golden crust and keeps the meatballs from falling apart in the sauce.

A stellar meatball starts off with a combination of meats — both ground beef and Italian sausage. I prefer to use 80% lean ground beef because it has the perfect amount of fat to keep the meatball nice and moist. I reach for Italian ground sausage in either mild or hot, depending on preference. 

You always want to include ingredients that bring it all together so eggs and bread crumbs (or bread soaked in milk) are essential to making the ultimate meatball. I use panko bread crumbs in this recipe but you can also use Italian bread crumbs or whatever you have on hand. Just make sure the bread crumbs are fresh as they can go stale pretty quickly! 

I love to add parmesan cheese to my meatballs because it gives a nutty creaminess to these Italian meatballs. I use a combination of fresh herbs and spices — fresh basil, fresh Italian parsley, garlic powder, oregano, salt, and pepper. 

Before placing the beef meatballs in the slow cooker, we saute them in extra-virgin olive oil to brown them and bring out the flavor of the meatball. Then they are put in a slow cooker with the classic Italian tomato sauce and slowly cook for 3 hours on high or 5 hours on low. 

Ingredients for Homemade Crockpot Meatballs

• Ground Beef (80% lean recommended)
• Ground Italian sausage
• Large eggs
• Grated parmesan cheese
• Bread crumbs (panko works great)
• Fresh basil, chopped
• Fresh Italian parsley, chopped
• Oregano
• Garlic powder
• Salt
• Pepper
• Olive oil, for cooking
• Your favorite marinara sauce (my favorite is Rao’s if I am not making homemade)

Using both ground beef and Italian sausage rather than beef alone is what gives these meatballs their deep, savory flavor without needing a long list of seasonings — the sausage is already seasoned, so it does a lot of the work for you.

How to make the Best Crockpot Meatballs:

1.  In a large bowl, combine 80% lean ground beef and Italian sausage. Add your favorite bread crumbs such as Panko or Italian bread crumbs. Stir in egg, fresh parmesan cheese, fresh basil, fresh Italian parsley, oregano, garlic powder, salt, and pepper. Use your hands to mix it all together. 
2. In a large skillet, heat olive oil over medium-high heat. Roll meatballs into balls and add to the skillet. Cook for about 3-4 minutes per side until browned. 
3. Remove from skillet and add to the slow cooker. Cover with homemade marinara sauce. Cook for 5 hours on low or 3 hours on high or until completely cooked through. 
4. Top with freshly grated parmesan cheese and toss with your favorite pasta. 

Slow Cooker Meatballs vs. Oven-Baked Meatballs:

Baking meatballs in the oven is faster and a little more hands-on, but slow cooking them in sauce for several hours gives you a texture you simply can’t get any other way. The low, steady heat lets the meatballs stay incredibly moist while slowly absorbing flavor from the marinara, resulting in meatballs that are tender all the way through rather than just browned on the outside. It’s also a completely hands-off method — once the meatballs are browned and in the crockpot, there’s no more monitoring required.

What to Serve with Crockpot Meatballs:

A simple green salad — to round out the meal

Spaghetti and meatballs — the classic pairing, with extra sauce spooned over top

Meatball subs — piled onto a toasted roll with melted mozzarella or provolone

Meatball appetizers — served straight from the slow cooker with toothpicks for parties or game day

Zucchini noodles — for a lower-carb option

Crusty bread — for soaking up every bit of the sauce

How to store and reheat leftover meatballs:

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals until warmed through.

Frequently Asked Questions

Do I have to brown the meatballs before slow cooking them? It’s not required, but it’s highly recommended. Browning adds flavor and helps the meatballs hold their shape during the long simmer. Skipping this step can result in meatballs that are more likely to fall apart in the sauce.

Can I use ground turkey or chicken instead of beef and sausage? Yes, though the flavor and texture will be lighter since you’ll lose some of the fat and seasoning the sausage provides. If using leaner meat, consider adding a bit more olive oil to the mixture and an extra pinch of Italian seasoning to make up for the flavor the sausage would normally add.

How long do meatballs need to cook in a slow cooker? Plan on about 5 hours on low or 3 hours on high, depending on your slow cooker and the size of your meatballs. Always confirm they’ve reached an internal temperature of 165°F before serving.

Can I make the meatballs ahead of time? Absolutely. You can mix and shape the meatballs up to a day in advance and store them covered in the fridge, or brown them ahead of time and refrigerate until you’re ready to add them to the slow cooker.

Why are my meatballs falling apart in the slow cooker? This is usually caused by skipping the browning step, overmixing the meat mixture, or not using enough binder (egg and bread crumbs). Make sure to sear the meatballs first and handle the mixture gently when shaping.

Can I double this recipe? Yes, this recipe doubles well for a crowd — just make sure your slow cooker is large enough to hold all the meatballs and sauce without overcrowding, which can affect how evenly they cook.

What’s the best sauce to use? A good-quality jarred marinara works great and keeps this recipe simple, but a homemade marinara or tomato sauce with Italian herbs is also a wonderful option if you have the time.

More Meatball Recipes:

Ricotta Meatballs

Best Homemade Meatballs

Mama’s Best Ever Spaghetti and Meatballs

Healthy Turkey Meatball Soup

High Protein Chicken Cottage Cheese Meatballs