Crock pot Italian meatballs

Here’s an easy Crock Pot Italian meatballs recipe—tender, flavorful, and perfect for pasta, subs, or appetizers.

Crock Pot Italian Meatballs

Ingredients

• 2 lbs ground meat (beef, or beef + pork mix)
• 1 cup Italian-style breadcrumbs
• ½ cup grated Parmesan cheese
• 2 large eggs
• 3 cloves garlic, minced
• ¼ cup milk
• 2 tbsp fresh parsley (or 1 tbsp dried)
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp Italian seasoning
• 1 jar (24–32 oz) marinara sauce
• Optional: ½ tsp red pepper flakes

Instructions

1. Mix meatballs:
   In a large bowl, gently combine ground meat, breadcrumbs, Parmesan, eggs, garlic, milk, parsley, salt, pepper, Italian seasoning, and red pepper flakes (if using). Don’t overmix.
2. Shape:
   Roll into 1½–2 inch meatballs.
3. Optional browning (recommended):
   Brown meatballs in a skillet with a little oil for 2–3 minutes per side. This adds flavor but can be skipped.
4. Slow cook:
   Add marinara sauce to the crock pot. Place meatballs in the sauce, gently coating them.
5. Cook:
   • Low: 6–7 hours
   • High: 3–4 hours
     Until meatballs are cooked through and tender.
6. Serve:
   Garnish with extra Parmesan and parsley. Serve over pasta, on hoagie rolls, or as appetizers.

Tips & Variations

• For extra tender meatballs, use a beef/pork mix.
• Add a splash of cream at the end for a richer sauce.
• Use frozen meatballs to save time—cook on LOW 6 hours.
• Great for meal prep and freezes well.

Want a spicy, turkey, or no-egg version?