Discover how to make tender and flavorful slow cooker meatballs with this easy recipe. Perfect for busy nights, served with your favorite sauce.
Why You’ll Love It
If you’re looking for an effortless way to enjoy classic comfort food, this slow cooker meatballs recipe is perfect. It’s a hands-off method that delivers tender, juicy meatballs packed with flavor. You get savory meatballs in a rich marinara sauce, all cooked low and slow for moisture and depth.
This recipe works great for busy weeknights, potlucks, or meal prepping. Plus, it pairs wonderfully with pasta, rice, or crusty bread. Keep reading for simple ingredients, step-by-step instructions, and tips to make these meatballs your new family favorite.
Ingredients
- 1 lb ground beef – use ground turkey or chicken for a lighter option
- 1/2 cup breadcrumbs – gluten-free breadcrumbs work well
- 1/4 cup grated Parmesan cheese – omit for dairy-free
- 1/4 cup fresh parsley, chopped
- 1/4 cup milk – substitute with almond milk if preferred
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 24 oz marinara sauce – use sugar-free for a healthier version
Step-by-Step Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, milk, egg, garlic, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
- Shape the mixture into 1 1/2-inch meatballs, about 20-24 pieces, and place them evenly in the slow cooker.
- Pour the marinara sauce over the meatballs, making sure they are well coated.
- Cover and cook on low for 4 hours. The sauce will be bubbly, and meatballs cooked all the way through.
- Serve hot over your favorite pasta, mashed potatoes, or as a meatball sub.
Expert Tips
For the juiciest meatballs, avoid overmixing the meat mixture. Letting the meatballs rest in the fridge for 30 minutes before cooking helps them hold together better. If you like a firmer texture, cook on high for 2-3 hours instead of low and slow.
To test doneness, cut a meatball in half: it should no longer be pink inside. Use a thermometer to check for an internal temperature of 160°F (71°C) for beef.
Storage
Store leftover meatballs and sauce in an airtight container in the fridge for up to 4 days. To freeze, place in a freezer-safe container or bag and keep for up to 3 months. Thaw overnight in the fridge before reheating.
Variations
- Vegan: Swap meat for plant-based ground meat alternatives and use flaxseed eggs.
- Gluten-free: Use gluten-free breadcrumbs and verify your marinara sauce is gluten-free.
- Dairy-free: Omit Parmesan or replace with nutritional yeast, and use a dairy-free milk.
- Low-carb: Skip breadcrumbs and add extra Parmesan or almond flour as a binder.
FAQ
- Can I make slow cooker meatballs ahead of time? Yes, prepare and shape meatballs a day ahead and keep refrigerated until cooking.
- How do I prevent meatballs from falling apart in the slow cooker? Use binders like eggs and breadcrumbs, and avoid stirring during cooking.
- What can I serve with slow cooker meatballs? They go great with pasta, mashed potatoes, rice, or even in sandwiches.
- Can I freeze cooked slow cooker meatballs? Absolutely, store them in freezer-safe containers for up to 3 months.
- Are slow cooker meatballs healthy? They can be! Use lean meats, low-sugar sauces, and add veggies for a nutritious meal.
Call to Action
If you enjoyed this slow cooker meatballs recipe, please leave a comment below with your thoughts or variations. Don’t forget to rate and share it with friends looking for easy and comforting dinner ideas. For more quick recipes, explore our Easy Weeknight Dinners and check trusted tips at the Food Network.
