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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 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: Italian Meatballs
Servings: 4
Calories: 423kcal

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

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

Calories: 423kcal | Carbohydrates: 23g | Protein: 25g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 1022mg | Potassium: 953mg | Fiber: 5g | Sugar: 10g | Vitamin A: 555IU | Vitamin C: 19.7mg | Calcium: 138mg | Iron: 5.9mg