Easy Slow Cooker Meatballs Recipe

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Most Helpful Positive Review

Apr 06, 2006

Incredible recipe! I will never make meatballs any other way! I actually made the meat balls (added parmesan, basil and garlic powder, less breadcrumb) a couple of days ago and froze them. This morning I just mixed the spagetti sauce and a 28 oz can of crushed tomatoes with juice (skipped the puree and added basil, oregano, and a couple of tablespoons of sugar to cut the acidity) and added the frozen meatballs. Cooked for about 10 hours on low. Tender, flavorful, and delicious. Plenty of delicious sauce. Thanks previous reviewers, and thanks for this great recipe submission!

—Saveur

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Most Helpful Critical Review

Oct 09, 2005

The meatballs were great; but, the sauce was VERY bland. Before adding the meatballs to the slow cooker I baked them on 350° in the oven for 15 minutes. This helped them retain there shape and to allow the grease to drip off. I added two additional garlic cloves but it was still bland. I would recommend finding a speghetti sauce recipe from here instead of using a store bought jar of sauce. I used Prego traditional sauce, maybe a more flavourful jarred sauce exists? Good luck! I will probably look elsewhere for an more tasty recipe.

—RogueOnion8

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411 Ratings

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Aug 01, 2005

Great idea but having experience with meatballs helps: There are WAY too many bread crumbs in this recipe! The meatball recipe I use is one pound of meatloaf mix (pork/veal/beef ground and packaged in the same package), 1/4 cups Italian seasoned bread crumbs, 1/4 Parmesan cheese, season with garlic and onion powder (since my husband has textural issues with some foods!), pepper and salt. Mix this with one egg as the recipe suggests. I do, however, like the twist of cooking them in the crockpot and NOT precooking them! Awesome! The sauce was greasier than I typically like (understandably, since you don't drain the meat...) but they were a huge hit at the party I took them to. They would be FIVE stars if the ratio wasn't so off for bread crumbs to meat...

—ESKMom

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Nov 13, 2003

Great recipe! I had to make a few changes- I had 2 lbs. meat thawed out, so I used all of it. I used 1 cup bread crumbs (Italian). 1 1/2 T. dried parsley, & sauteed the onion before adding. I also used 3/4 c. egg beaters because the crumb mixture looked too dry. 26oz sauce, 14oz crushed, & 37oz puree! ( it was the only size the store had, + I was using that extra meat!) I added a little Italian seasoning because of that & a little sugar. Next time I might add a little red wine, too! I cooked on high for the first hour, then stirred. Finished with 4 more hours on low. They turned out great. I also used Laura's ground round as always. Not greasy AT ALL!!! We used these for meatball sub sandwiches- YUM! I'll use the leftovers with spaghetti. I love slow cooker recipes! THANKS.

—MELLO 57

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May 09, 2006

These meatballs are easy and awesome! I prefer smaller meatballs, so this recipe yeilds about 30 for me. I also like to place them on a cookie sheet and brown them in the oven for 15 minutes at 350 degrees. Even if you choose not to brown them, they hold up well! I also use a large onion; half of it chopped in the meatballs and the other half I chop and add to the sauce. Other than that, I don't change a thing!

—Mandy

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Mar 03, 2009

I have not posted in a LONG time but I am happy to see that my recipe is bringing good things to the table for most of the cooks! One thing to note-this is more or less a Basic recipe that can be added to, or modified that I see many have done. Also-In the original recipe, I did not note that I skim the grease-I think you need to use ground beef for the best flavor. Anyway, Happy eating!!! Hunnie :)

—HUNNIE0913

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Sep 05, 2003

The meatballs ended up tasting great! They had a good texture and flavor. The only thing I would consider doing differently is baking them for a 20 minutes to keep the sauce from getting so greasy. Other than that, it was terrific!

—JLYNND1977

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Jul 03, 2003

My very picky family loved the meatballs! I took the leftovers to work and my coworkers loved it! A very good recipe. I cooked the meatballs the night before in the oven at 350 for about 20 min. to get rid of some of the grease in the sauce.

—SMITHMX

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Nutrition

Calories
179 kcal
9%

Carbohydrates
18.2 g
6%

Cholesterol
40 mg
13%

Fat
7.2 g
11%

Fiber
2.8 g
11%

Protein
10.6 g
21%

Sodium
503 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Slow Cooker Meatballs

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 179
Calories from Fat: 65

% Daily Value *
Total Fat 7.2g 11 %
Saturated Fat 2.4g 12 %
Cholesterol 40mg 13 %
Sodium 503mg 20 %
** Potassium 456mg 13 %
Total Carbohydrates 18.2g 6 %
Dietary Fiber 2.8g 11 %
Protein 10.6g 21 %
** Sugars 6.2g
Vitamin A 13 %
Vitamin C 14 %
Calcium 6 %
Iron 25 %
** Thiamin 8 %
** Niacin 45 %
** Vitamin B6 16 %
** Magnesium 10 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.