These meatballs in a crockpot are juicy, tender, and oh-so-easy to make! Just mix your meat, spices, and sauce, then let it cook all day for a delicious dinner with little effort.
I love how the flavors blend together while I go about my day. Serve them over pasta or in a sub, and watch everyone smile. Who doesn’t love meatballs? 😄
Key Ingredients & Substitutions
Ground Beef: Ground beef is a classic choice for meatballs. For a little more flavor, you can mix in ground pork. If you want a leaner option, consider ground turkey or chicken, but they may yield a slightly different texture.
Breadcrumbs: I recommend using plain breadcrumbs for the best flavor. If you need a gluten-free option, use crushed gluten-free crackers or almond flour. I’ve also tried using oats, which can give a nice texture!
Parmesan Cheese: Grated Parmesan adds a salty, nutty flavor. For an alternative, you can use Pecorino Romano or nutritional yeast for a dairy-free option. The latter works surprisingly well!
Parsley: Fresh parsley brightens the meatballs, but if you’re out of fresh herbs, dried parsley can work too. I often keep dried herbs on hand for convenience and they substitute well in a pinch!
How Do I Make Sure My Meatballs Hold Together?
Getting meatballs to hold their shape can be tricky, but there are a few simple tricks. The egg acts as a binder, while breadcrumbs help absorb moisture. If your mixture feels too wet or too dry, adjust with more breadcrumbs or a splash of milk.
- Combine all ingredients gently; over-mixing can make them tough.
- Chill the mixture for 30 minutes before shaping. This helps them firm up.
- Shape them gently; rolling them too tightly can lead to dense meatballs.
With these tips, your meatballs should turn out tender and juicy, perfect for serving over pasta or as appetizers!
How to Make Meatballs in a Crockpot
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1 clove garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Sauce:
- 1 cup barbecue sauce (or your favorite sauce)
- 1/4 cup water
For Garnish:
- Green onions, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus 6-8 hours of cooking time on low or 3-4 hours on high. Perfect for a day at home, just mix, shape, and let the crockpot do the work! Enjoy a warm, hearty meal when you’re ready.
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, salt, black pepper, and Italian seasoning. Use your hands or a large fork to mix everything together well until it’s fully combined. This is where all the flavors come together!
2. Shape the Meatballs:
Once your mixture is ready, take a small amount and shape it into meatballs that are about 1-1.5 inches in diameter. You can use your hands or a spoon to help form them. Place the meatballs on a baking sheet or plate as you go along until all the mixture is shaped into balls.
3. Prepare the Sauce in the Crockpot:
In your crockpot, whisk together the barbecue sauce and water until smooth. This will be the delicious sauce that flavors your meatballs as they cook. Once the sauce is ready, add the meatballs into the crockpot, gently mixing them to ensure they’re well coated with the sauce.
4. Cook the Meatballs:
Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer they cook, the more tender they will be. It’s a great time to go about your day while the kitchen fills with the wonderful smell of cooking meatballs.
5. Final Touch:
Once the cooking time is up, gently stir the meatballs to coat them in the sauce again. Be careful! They will be tender and you don’t want to break them apart.
6. Serve and Enjoy:
Serve the warm meatballs right from the crockpot, garnished with chopped green onions for a fresh touch. They’re perfect on toothpicks for easy serving at parties or over rice or pasta for a complete meal. Enjoy every bite!
Can I Use Different Types of Ground Meat?
Absolutely! You can substitute ground beef with turkey, chicken, or even a combination of beef and pork for different flavors. Just remember that leaner meats might yield drier meatballs, so consider adding a little extra moisture, like a splash of broth, if needed.
Can I Make the Meatballs in Advance?
Yes! You can prepare the meatballs ahead of time and refrigerate them for up to 24 hours before cooking. Just make sure to cover them tightly. Alternatively, you can freeze the uncooked meatballs on a baking sheet until solid, then transfer them to a freezer bag for up to 3 months. Cook them straight from frozen; just add an extra hour to the cooking time.
How to Store Leftovers
Store any leftover meatballs in an airtight container in the fridge for up to 4 days. You can also freeze the leftovers for up to 3 months. To reheat, thaw them overnight in the fridge and warm them in the microwave or on the stovetop with a bit of sauce to keep them moist.
What Sauce Variations Can I Use?
Feel free to swap out the barbecue sauce for your favorite sauce! Marinara, teriyaki, or even a creamy mushroom sauce can work wonderfully. Just ensure that whatever sauce you choose complements the flavors of the meatballs!
