Be the host who actually enjoys the party! This foolproof Crockpot Meatball Recipe is your secret weapon for effortless entertaining. Tender, herb-infused meatballs simmer in a rich, slightly sweet marinara sauce, creating a hot, crowd-pleasing appetizer that cooks itself. With just 20 minutes of hands-on prep, you get to mingle while your slow cooker does all the work.
Total Time:4 hours 20 minutes
Yield:8 servings (about 5 meatballs per serving)
Ingredients
For the Meatballs:
1 lb ground beef (80/20 for best flavor)
1 lb ground pork OR mild Italian sausage (casings removed)
⅔ cup Panko breadcrumbs
½ cup freshly grated Parmesan cheese
⅓ cup whole milk or cream
2 large eggs
4 cloves garlic, minced
¼ cup fresh parsley, finely chopped
2 tsp Italian seasoning
1 tsp kosher salt
½ tsp black pepper
For the Sauce:
2 (24 oz) jars good-quality marinara sauce
½ cup beef or chicken broth
2 tbsp brown sugar (balances acidity – trust us!)
1 tsp garlic powder
1 tsp onion powder
Instructions
Make the Panade: In a large mixing bowl, combine the Panko breadcrumbs and milk. Let it sit for 2 minutes until the breadcrumbs soften. This “panade” is the key to juicy meatballs.
Create the Flavor Base: To the panade, add the eggs, grated Parmesan, minced garlic, chopped parsley, Italian seasoning, salt, and pepper. Mix with a fork until a thick, pasty consistency forms.
Gently Mix the Meat: Add the ground beef and pork to the bowl. Using your hands or a fork, gently mix everything together just until combined. Do not overmix, or the meatballs will become tough.
Form the Meatballs: Lightly wet your hands with water or oil. Scoop out about 1.5 tablespoons of the mixture and gently roll it into a 1.5-inch ball. You should get about 40 meatballs. Place them on a plate or baking sheet.
Sear for Flavor (Optional but Recommended): For deeper flavor, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Working in batches, sear the meatballs for 60-90 seconds per side, just to develop a golden-brown crust. Transfer them to your slow cooker insert.
Prepare & Add the Sauce: In a medium bowl, whisk together the marinara sauce, broth, brown sugar, garlic powder, and onion powder. Pour this sauce mixture over the meatballs in the Crockpot, gently nudging them to ensure they’re mostly submerged.
Cook to Perfection: Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The meatballs are done when they reach an internal temperature of 165°F and are tender throughout.
Serve & Enjoy: Keep the Crockpot on the “WARM” setting. Serve the meatballs straight from the pot with toothpicks as an appetizer, or over pasta, polenta, or in sub rolls as a main dish. Garnish with extra Parmesan and fresh basil.
Notes
For a Leaner Version: Use 93% lean ground turkey or chicken.
Gluten-Free: Substitute Panko with gluten-free breadcrumbs or ½ cup cooked, cooled rice.
Dairy-Free: Omit the Parmesan cheese. For umami, add 2 tbsp of nutritional yeast to the mixture.
Using Frozen Meatballs: To save time, use a 2-lb bag of fully-cooked frozen meatballs. Skip steps 1-5. Combine sauce ingredients in the Crockpot, add frozen meatballs, and cook on LOW for 4-5 hours.
Make-Ahead: Form the raw meatballs and refrigerate on a baking sheet for up to 24 hours before cooking. You can also fully cook the recipe and reheat it gently before your party.
