After seeing this, I’m never making meatballs any other way again! Slow Cooker Meatballs

Make Ahead: Form meatballs the night before.
Storage: Refrigerate for 3–4 days.
Freezing: Store up to 3 months in an airtight container.
Serving Ideas: Delicious over pasta, mashed potatoes, or egg noodles.
Extra Flavor: Add a Parmesan rind to the sauce while cooking.

1 minute read

Once upon a time, “set-it-and-forget-it” cooking felt like magic—something out of a fairy tale. Today, thanks to the slow cooker, that magic is part of everyday life. These tender, saucy meatballs deliver all the comfort of a Sunday family dinner, minus the fuss.

🍝 Slow Cooker Meatballs

Ingredients

Category	Ingredient	Amount	Notes
Meatballs	Ground beef	2 lbs	Can mix with pork or veal for variety
	Breadcrumbs	1 cup	Helps bind and add texture
	Onion, finely chopped	½ cup	Adds sweetness and depth
	Garlic, minced	2 cloves
	Milk	¼ cup	Keeps meatballs tender
	Eggs	2 large	Binding agent
	Salt	2 tsp
	Black pepper	½ tsp
	Dried oregano	1 tsp
Sauce	Marinara sauce	24 oz jar
	Crushed red pepper flakes	½ tsp	Optional, for heat
	Parmesan rind	1	Optional, for extra flavor
Optional Garnishes	Fresh parsley	—	For brightness
	Grated Parmesan	—	For richness
	Extra red pepper flakes	—	For spice

Instructions

Mix the Meatballs
In a large bowl, combine beef, breadcrumbs, onion, garlic, milk, eggs, salt, pepper, and oregano. Mix gently with your hands until just combined—avoid overworking.
Shape
Roll into 1½-inch meatballs and place on a plate.
Layer in Slow Cooker
Pour half the marinara sauce into the bottom of the slow cooker. Arrange meatballs in a single layer (stack gently if needed). Top with remaining sauce and red pepper flakes, if using.
Cook
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until meatballs are tender.
Finish & Serve
Stir gently to coat meatballs in sauce. Garnish with parsley, Parmesan, or extra red pepper flakes.