Easy Crockpot Italian Meatballs

A grey plate with spaghetti and Italian Meatballs with tomato sauce on a white dishtowel. There's a bronze fork next to it and a glass of water, some tomatoes on the vine and a wooden cutting board with a black bowl of grate Parmiggiano in the background.

5 from 1 vote

Easy Crockpot Italian Meatballs

Easy Crockpot Italian Meatballs smothered in a homemade marinara sauce. This recipe comes together in minutes and will have everybody begging for seconds!

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Servings:

Author: Julia Foerster

Ingredients

For the Marinara Sauce:

28 oz can crushed tomatoes
1/2 white onion finely diced
2 cloves garlic finely diced
1/4 tsp chili powder
2 tsp balsamic vinegar
1 tsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper

For the Italian Meatballs:

1 pound ground beef
1/2 cup breadcrumbs or panko crumbs
1 egg large
2 tsp dijon mustard
1 tbsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper

Cups - Metric

Instructions

Make the marinara sauce: Combine the crushed tomatoes, onions, garlic, chili powder, balsamic vinegar, olive oil, dried oregano, salt, and pepper in the bowl of the slow cooker. Stir to combine.
Prepare the meatballs: Combine the ground beef, breadcrumbs, egg, dijon mustard, oregano, salt and pepper in a medium bowl. Use your fingers to work the meatball mixture together. Work only until all the ingredients are evenly combined.
To shape the meatballs, pinch off a few tablespoons of meatball mixture and shape into balls with your hands. Place them in the tomato sauce. Scoop a little sauce over the top of the meatballs so that they're coated and submerged.
Cook for 4 to 6 hours on low. The meatballs are done when they're no longer pink in the middle. Serve over spaghetti with freshly grated parmesan cheese sprinkled on top.

Nutrition