Crockpot Meatballs
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Prep Time
25 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4 servings (about 12 meatballs)
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Calories
285 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Crockpot Meatballs
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Juicy crockpot meatballs, no browning required! These healthy slow cooker meatballs use jarred sauce to keep the recipe quick and easy!
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Ingredients
- 1 pound lean ground beef
- ½ cup panko breadcrumbs
- 2 tablespoons Worcestershire sauce
- 2 tablespoons milk of choice or water
- 3 tablespoons finely chopped fresh parsley plus additional for serving
- 2 tablespoons finely grated Parmesan cheese plus additional for serving
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 large eggs
- 1 (24-ounce) jar prepared tomato pasta sauce
- 3 garlic cloves minced (about 1 tablespoon)
- ¼ teaspoon red pepper flakes optional
FOR SERVING (OPTIONAL):
- cooked whole wheat pasta
- polenta
- Instant Pot Brown Rice or cauliflower rice
- Hoagie buns and Provolone cheese for making a sub
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Instructions
- Lightly coat the bottom of a 5-quarter or larger slow cooker with nonstick spray. In a large mixing bowl, place the beef, panko, Worcestershire sauce, milk, parsley, Parmesan, Italian seasoning, salt, pepper, onion powder, garlic powder, and eggs. With a fork, break up the meat and stir the ingredients together until evenly combined.
- Gently form the mixture into 2-inch meatballs, being careful not to compact the meat. If the mixture is sticking to your hands, wet them slightly. Arrange them in a single layer in the bottom of the slow cooker. You’ll have about 12 meatballs total.
- Pour the pasta sauce over the top. Sprinkle evenly with the garlic and red pepper flakes.
- Cover the slow cooker and cook the meatballs on HIGH for 2 to 2 1/2 hours, until the meatballs are cooked through (slice one in half to check). With a spoon, gently turn the meatballs to coat them in the sauce and distribute the garlic and red pepper flakes.
- Sprinkle additional Parmesan and parsley on top, to taste. Serve as desired.
Notes
- TO STORE: Refrigerate meatballs in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze meatballs with the sauce in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4), about 3 meatballs
Calories
285kcal
(14%)
Carbohydrates
19g
(6%)
Protein
31g
(62%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
155mg
(52%)
Potassium
1071mg
(31%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1198IU
(24%)
Vitamin C
18mg
(20%)
Calcium
120mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings (about 12 meatballs)
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1(of 4), about 3 meatballs | |
| Calories | 285kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 31g | 62% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 155mg | 52% |
| Potassium | 1071mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1198IU | 24% |
| Vitamin C | 18mg | 20% |
| Calcium | 120mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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