Crockpot Meatballs

overhead ov a slow cooker meatball recipe over spaghetti

5 from 3 votes

This Crockpot Meatball Recipe makes the most perfect Italian meatballs. Created off of my grandmother's Italian meatballs, this recipe is perfect for busy nights.

Prep Time15

Cook Time2

Total Time2 15

Servings: meatballs

Calories: 83kcal

Author: Lisa Longley

Ingredients

1 pound ground beef 85% fat (453.6 grams)
1/2 pound ground pork unseasoned (226.8 grams)
2 eggs whisked
2 tablespoons fresh flat leaf parsley chopped
1 cup Italian seasoned bread crumbs (132 grams)
1/4 cup Parmesan grated (25 grams)
2 cloves garlic minced
1 1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups tomato sauce just canned tomato sauce, not spaghetti sauce (496 grams)

Instructions

Combine the meat, eggs, and parsley in a large bowl. Then add the dry bread crumbs, parmesan, garlic, salt and pepper.
1 pound ground beef, 1/2 pound ground pork, 2 eggs, 2 tablespoons fresh flat leaf parsley, 1 cup Italian seasoned bread crumbs, 1/4 cup Parmesan, 2 cloves garlic, 1 1/2 teaspoon salt, 1/4 teaspoon black pepper
Using a cookie scoop, scoop the meatballs and roll them into into consistent balls.
Pour a small amount of the tomato sauce into the bottom of the slow cooker. Add the meatballs in a single layer. Cover with more tomato sauce. Continue layering the meatballs and tomato sauce until they are all added.
2 cups tomato sauce
Cook on low for 2 to 3 hours or on high for 1 to 2 hours. Or until the meatballs reach 160 degrees. They may have a little pinkness inside of them as pork can still appear pink at 160 degrees Fahrenheit. (See note.)

Video

Notes

As slow cookers vary greatly, the cooking time is a range. Your slow cooker might need more or less time. To guarantee that your meatballs are safe to eat, use an instant read thermometer. They are ready to eat once they are 160 degrees.

Nutrition