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Crockpot Meatballs

Juicy crockpot meatballs, no browning required! These healthy slow cooker meatballs use jarred sauce to keep the recipe quick and easy!

Prep Time
25 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 4 servings (about 12 meatballs)
Calories: 285 kcal
Course: Main Course , Dinner
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Pour the pasta sauce over the top. Sprinkle evenly with the garlic and red pepper flakes.
  4. 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.
  5. 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

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

% 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.