meatball crockpot recipes
These deliciously tender crockpot meatballs are perfect for a cozy family meal or a party appetizer. Cooking them in the crockpot not only enhances their flavor but also ensures they are juicy and melt-in-your-mouth tender. Serve them with pasta, in a sub, or as is with your favorite sauce!
Equipment
- 1 crockpot
- 1 mixing bowl
- 1 spoon or spatula
- 1 baking sheet if broiling meatballs
Ingredients
- 2 pounds ground beef
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- 2 cups marinara sauce
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, black pepper, oregano, and red pepper flakes. Mix until well combined.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should have around 24 meatballs.
- For added texture, you can place the meatballs on a baking sheet and broil them in the oven for 5-7 minutes until slightly browned. This step is optional but enhances the flavor.
- Place the meatballs in the crockpot and pour the marinara sauce over them, making sure they are well-coated.
- Cover the crockpot and cook on low for 6 hours or on high for about 3 hours, until the meatballs are cooked through and tender.
- Once cooked, give the sauce a gentle stir before serving.
- Serve the meatballs over spaghetti, in hoagie rolls, or alone as an appetizer with toothpicks.
Notes
You can serve the meatballs over spaghetti, in hoagie rolls, or alone as an appetizer with toothpicks.
Feel free to add extra spices or herbs according to your taste preference.
Leftover meatballs can be stored in the fridge for up to 3 days or frozen for up to 3 months.