20 Delicious Easy Crockpot Meatballs Recipes Amazing

Ready to transform your dinner routine with minimal effort and maximum flavor? Our roundup of 20 Delicious Easy Crockpot Meatballs Recipes is your ticket to stress-free meals that don’t skimp on taste. Whether you’re craving cozy comfort food or a quick fix for busy weeknights, these recipes promise to delight. Dive in and discover your next favorite dish!

Sweet and Sour Crockpot Meatballs

Venture into the realm of effortless elegance with these Sweet and Sour Crockpot Meatballs, where your slow cooker does all the heavy lifting while you bask in the glory of minimal effort and maximum flavor.

Ingredients

• 1 lb ground beef (I swear by 80/20 for the juiciest meatballs)
• 1/2 cup breadcrumbs (panko gives a delightful crunch)
• 1 large egg (room temp, because it mixes in smoother)
• 1/4 cup milk (whole milk for richness, but any works)
• 1 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1/2 tsp salt (kosher, for that even distribution)
• 1/4 tsp black pepper (freshly ground, if you’re feeling fancy)
• 1 cup ketchup (the cornerstone of our sweet and sour sauce)
• 1/2 cup brown sugar (packed, for that deep sweetness)
• 1/4 cup apple cider vinegar (for a tangy kick)
• 1 tbsp soy sauce (low sodium, because we’re watching our salt intake)

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, egg, milk, garlic powder, salt, and pepper. Mix until just combined—overmixing leads to tough meatballs.
2. Shape the mixture into 1-inch meatballs. Pro tip: wet your hands to prevent sticking.
3. Place meatballs in the crockpot. They can snuggle close; they’ll shrink a bit as they cook.
4. In a separate bowl, whisk together ketchup, brown sugar, apple cider vinegar, and soy sauce until smooth. Pour over meatballs.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours. No peeking—trust the process.
6. Once done, give them a gentle stir to coat in the sauce. Tip: If the sauce is too thin, remove the lid and cook on HIGH for an additional 15 minutes.

These meatballs emerge tender and bathed in a glossy, sticky-sweet sauce with just enough vinegar punch to keep things interesting. Serve them over a bed of rice for a classic move, or skewer them with pineapple chunks for a playful party appetizer.

BBQ Grape Jelly Crockpot Meatballs

Howdy, food lovers! If you’re looking for a dish that’s as easy to make as it is to devour, you’ve stumbled upon a gem. These BBQ Grape Jelly Crockpot Meatballs are the perfect blend of sweet, savory, and downright delicious, guaranteed to be the star of any gathering.

Ingredients

• 1 lb frozen meatballs (because who has time to make them from scratch?)
• 1 cup BBQ sauce (go for a smoky flavor to add depth)
• 1/2 cup grape jelly (yes, jelly! It’s the secret weapon)
• 1 tbsp soy sauce (for that umami kick)
• 1 tsp garlic powder (because garlic makes everything better)

Instructions

1. Plug in your crockpot and set it to low heat. We’re all about that slow and steady flavor infusion.
2. Add the frozen meatballs to the crockpot. No need to thaw; they’ll cook perfectly as is.
3. In a separate bowl, whisk together the BBQ sauce, grape jelly, soy sauce, and garlic powder until smooth. Tip: If the jelly is stubborn, microwave it for 10 seconds to loosen up.
4. Pour the sauce over the meatballs, ensuring each one is lovingly coated. This is where the magic happens.
5. Cover and cook on low for 4 hours, stirring occasionally to prevent any sauce from sticking. Tip: Resist the urge to peek too often; keeping the lid on ensures even cooking.
6. After 4 hours, give the meatballs a gentle stir. They should be glazed to perfection and ready to serve. Tip: If the sauce seems too thin, remove the lid and cook on high for the last 30 minutes to thicken.

Craving something that’s both a crowd-pleaser and a conversation starter? These meatballs are your answer. Serve them toothpicked for easy grabbing or over a bed of rice for a heartier meal. Either way, prepare for compliments to come rolling in as fast as these meatballs disappear.

Teriyaki Pineapple Crockpot Meatballs

Teriyaki Pineapple Crockpot Meatballs are the kind of dish that makes you wonder why you ever bothered with complicated recipes. These little flavor bombs are a perfect blend of sweet, tangy, and savory, all with the kind of effortless charm that comes from letting your crockpot do the heavy lifting.

Ingredients

• 1 lb ground beef (I like an 80/20 mix for juicy meatballs)
• 1/2 cup panko breadcrumbs (for that perfect, light crunch)
• 1 large egg (room temp, because it mixes better)
• 2 cloves garlic, minced (because garlic is life)
• 1/2 cup teriyaki sauce (go for the thick, glossy kind)
• 1 cup pineapple chunks (fresh or canned, but drain them well)
• 1/4 cup brown sugar (for that caramelized goodness)
• 1 tbsp soy sauce (low sodium is my jam)
• 1 tsp ginger, grated (fresh is best, but powdered works in a pinch)

Instructions

1. In a large bowl, mix the ground beef, panko, egg, and minced garlic until just combined. Tip: Overmixing makes tough meatballs, so be gentle.
2. Roll the mixture into 1-inch balls and place them in the crockpot. Tip: Wet your hands to prevent sticking.
3. In a separate bowl, whisk together the teriyaki sauce, pineapple chunks, brown sugar, soy sauce, and ginger. Pour this over the meatballs.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Resist the urge to peek; lifting the lid lets heat escape.
5. Once done, give them a gentle stir to coat in the sauce.

Absolutely irresistible, these meatballs are sticky, sweet, and packed with flavor. Serve them over rice for a hearty meal or skewer them with extra pineapple for a fun party appetizer.

Cranberry Sauce Crockpot Meatballs

Picture this: a party where your meatballs are the life of the party, swimming in a sea of cranberry sauce like they’re on a tropical vacation. These Cranberry Sauce Crockpot Meatballs are your ticket to being the MVP of potlucks and game day spreads alike.

Ingredients

• 1 lb frozen meatballs (because who has time to make them from scratch?)
• 1 can (14 oz) whole berry cranberry sauce (the chunkier, the better for texture)
• 1/2 cup ketchup (the secret tangy backbone)
• 1/4 cup brown sugar (for that sweet, sweet embrace)
• 1 tbsp apple cider vinegar (a little zing never hurt nobody)
• 1 tsp garlic powder (because garlic makes everything better)

Instructions

1. Dump the frozen meatballs into your crockpot. No need to thaw—this is a no-judgment zone.
2. In a bowl, whisk together the cranberry sauce, ketchup, brown sugar, apple cider vinegar, and garlic powder until it’s as smooth as your dance moves.
3. Pour the sauce over the meatballs, giving them a gentle stir to coat. They’re ready for their flavor bath.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. The longer they cook, the more they absorb that saucy goodness.
5. Give them a stir halfway through to ensure even coating. This is also your chance to sneak a taste—quality control is important.
6. Once done, the meatballs should be heated through and the sauce thickened to a glossy, sticky perfection.

Let these meatballs be the star they were born to be. The cranberry sauce gives them a sweet and tangy vibe, while the slow cooking makes them impossibly tender. Serve them straight from the crockpot with toothpicks for maximum convenience, or pile them high on a hoagie for a meatball sub that’ll make you the hero of dinner.

Spicy Sriracha Honey Crockpot Meatballs

Yowza! If you’re looking for a dish that packs a punch and sweetens the deal, you’ve hit the jackpot. These meatballs are like a party in your mouth, where spicy and sweet RSVP ‘yes’ every time.

Ingredients

• 1 lb ground beef (I go for 80/20 for that perfect juiciness)
• 1/2 cup breadcrumbs (panko gives a nice crunch, but any will do)
• 1 large egg (room temp, because it mixes better, trust me)
• 2 cloves garlic, minced (more if you’re a garlic fiend like me)
• 1/4 cup Sriracha (adjust if you’re not into the whole ‘fire breathing’ thing)
• 1/4 cup honey (local is lovely, but any honey will sweeten the pot)
• 1 tbsp soy sauce (low-sodium keeps it from being a salt bomb)
• 1 tsp ginger, grated (fresh is best, but powdered works in a pinch)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, and black pepper. Mix until just combined—overmixing is the enemy of tender meatballs.
2. Roll the mixture into 1-inch balls. Pro tip: wet your hands to prevent sticking and keep the meatballs uniform.
3. Place the meatballs in the crockpot. They can cozy up close; they don’t need personal space.
4. In a small bowl, whisk together Sriracha, honey, soy sauce, and grated ginger. Pour this saucy goodness over the meatballs.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours. They’re done when they’re firm and no longer pink inside.
6. Give them a gentle stir halfway through to ensure even saucing. This is also a great time to sneak a taste—for quality control, of course.

Velvety with a kick, these meatballs are a flavor rollercoaster you’ll want to ride again. Serve them over rice for a hearty meal or skewer them for a party-perfect appetizer that’ll have guests whispering sweet nothings to the host.

Garlic Parmesan Crockpot Meatballs

Mmm, imagine coming home to the heavenly aroma of garlic and Parmesan wafting through your kitchen, teasing your taste buds before you even take the first bite. These Garlic Parmesan Crockpot Meatballs are your ticket to flavor town, with minimal effort and maximum deliciousness.

Ingredients

• 1 lb ground beef (I like an 80/20 mix for juicy meatballs)
• 1/2 cup breadcrumbs (Panko gives a nice crunch)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 2 tbsp minced garlic (because more garlic is always better)
• 1 large egg (room temp eggs blend better, trust me)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground packs a punch)
• 1/4 cup milk (whole milk makes them extra tender)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 jar (24 oz) marinara sauce (homemade or store-bought, no judgment here)

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, minced garlic, egg, salt, pepper, and milk. Mix gently with your hands until just combined—overmixing leads to tough meatballs.
2. Shape the mixture into 1.5-inch meatballs. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a skillet over medium-high heat. Brown the meatballs in batches, about 2 minutes per side, just to get a nice crust. They don’t need to be cooked through here.
4. Transfer the meatballs to your crockpot. Pour the marinara sauce over them, ensuring they’re fully submerged.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Resist the urge to stir; it can break the meatballs.
6. Check for doneness by cutting into a meatball—no pink should remain. Serve hot. Tip: Garnish with extra Parmesan and fresh basil for Instagram-worthy presentation.

Now, these meatballs are not just tender and packed with garlicky, cheesy goodness; they’re also versatile. Nestle them into a sub roll for a hearty sandwich, or serve over zucchini noodles for a low-carb option that doesn’t skimp on flavor.

Mushroom Gravy Crockpot Meatballs

Today’s the day your taste buds have been dreaming of, folks! These Mushroom Gravy Crockpot Meatballs are about to become the MVP of your dinner lineup, blending comfort with a dash of gourmet flair.

Ingredients

• 1 lb ground beef (the fattier, the happier your meatballs)
• 1/2 cup breadcrumbs (I swear by panko for that perfect crunch)
• 1 large egg (room temp, because it’s a team player)
• 2 cloves garlic, minced (more if you’re feeling rebellious)
• 1 tsp salt (sea salt is my crush)
• 1/2 tsp black pepper (freshly ground, please)
• 1 can (10.5 oz) cream of mushroom soup (the unsung hero)
• 1/2 cup beef broth (low sodium, so you’re the boss)
• 1 tbsp Worcestershire sauce (for that umami punch)
• 1/2 tsp dried thyme (because we’re fancy)

Instructions

1. In a large bowl, mix ground beef, breadcrumbs, egg, garlic, salt, and pepper until just combined. Tip: Overmixing is the enemy of tender meatballs.
2. Shape the mixture into 1-inch meatballs. This recipe makes about 20, so channel your inner artist.
3. Place the meatballs in the crockpot. They’re social creatures; they don’t mind being cozy.
4. In a separate bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, and thyme. Pour this liquid gold over the meatballs.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to peek; let the magic happen.
6. Once done, give it a gentle stir. The gravy should be thick and the meatballs cooked through. Tip: If the gravy’s too thick, a splash of broth will loosen it up.

Absolute perfection! These meatballs are juicy, the gravy is rich with earthy mushroom vibes, and serving them over a pile of buttery mashed potatoes? Chef’s kiss.

Italian Style Crockpot Meatballs

Get ready to dive into a dish that’s as easy to make as it is to devour—Italian Style Crockpot Meatballs. These little spheres of joy are your ticket to a hassle-free dinner that packs a punch of flavor without the fuss.

Ingredients

• 1 lb ground beef (I swear by 80/20 for that perfect fat ratio)
• 1/2 cup breadcrumbs (panko gives that extra crunch)
• 1/4 cup grated Parmesan cheese (the real deal, none of that shaky cheese stuff)
• 1 large egg (room temp, because it mixes better, trust me)
• 2 cloves garlic, minced (more if you’re feeling bold)
• 1 tsp salt (kosher, because it’s the MVP of salts)
• 1/2 tsp black pepper (freshly ground, please)
• 1/2 tsp dried oregano (rub it between your fingers to wake it up)
• 1/4 cup milk (whole milk for richness)
• 24 oz marinara sauce (homemade or your favorite jarred brand)
• 1 tbsp extra virgin olive oil (my go-to for everything)

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, salt, pepper, oregano, and milk. Mix gently with your hands—overworking makes tough meatballs.
2. Shape the mixture into 1.5-inch meatballs. Pro tip: wet your hands to prevent sticking.
3. Heat olive oil in a skillet over medium-high heat. Brown meatballs in batches, about 2 minutes per side—just for color, not to cook through.
4. Transfer meatballs to the crockpot. Pour marinara sauce over them, ensuring they’re fully submerged.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: resist the urge to stir; it breaks the meatballs.
6. Check for doneness—meatballs should be firm and no pink inside. Final tip: let them sit for 10 minutes before serving; they hold together better.

Mouthwatering doesn’t even begin to cover it. These meatballs are tender, juicy, and bursting with Italian flavors. Serve them piled high on a hoagie for a killer sandwich or over a bed of creamy polenta for a cozy night in.

Swedish Crockpot Meatballs

Today, we’re diving into the cozy, comforting world of Swedish Crockpot Meatballs, a dish that’s like a warm hug from your grandma, if your grandma was a Nordic chef with a penchant for slow cooking. Trust me, your taste buds are in for a treat!

Ingredients

• 1 lb ground beef (the fattier, the juicier, in my opinion)
• 1/2 lb ground pork (for that perfect texture balance)
• 1/2 cup breadcrumbs (I like panko for a bit of crunch)
• 1/4 cup milk (whole milk makes everything better)
• 1 large egg (room temp, because it mixes in smoother)
• 1 small onion, finely grated (trust me, grating beats chopping here)
• 1 tsp salt (don’t skimp, flavor is key)
• 1/2 tsp black pepper (freshly ground, if you’re fancy)
• 1/4 tsp allspice (the secret Swedish touch)
• 1/4 tsp nutmeg (just a whisper, it’s magic)
• 2 tbsp butter (salted, because why not?)
• 1 cup beef broth (homemade if you’ve got it, but no judgment)
• 1/2 cup heavy cream (because we’re not counting calories today)
• 1 tbsp soy sauce (for that umami kick)
• 1 tbsp Worcestershire sauce (another layer of flavor)
• 1 tbsp flour (to thicken things up)

Instructions

1. In a large bowl, mix the ground beef, ground pork, breadcrumbs, milk, egg, grated onion, salt, pepper, allspice, and nutmeg until just combined. Tip: Overmixing makes tough meatballs, so be gentle.
2. Shape the mixture into 1-inch meatballs. Tip: Wet your hands to prevent sticking.
3. Melt the butter in a skillet over medium heat and brown the meatballs in batches, about 2 minutes per side. They don’t need to be cooked through, just nicely colored.
4. Transfer the meatballs to your crockpot. Tip: Leave the skillet juices; we’re using those.
5. In the same skillet, whisk the flour into the leftover juices, then slowly add the beef broth, heavy cream, soy sauce, and Worcestershire sauce, stirring until smooth.
6. Pour the sauce over the meatballs in the crockpot, ensuring they’re all cozy and covered.
7. Cook on low for 4 hours or high for 2 hours. The meatballs should be tender and the sauce thickened.

When you bite into these meatballs, they’re so tender they practically melt in your mouth, with the rich, creamy sauce adding a luxurious finish. Serve them over mashed potatoes or egg noodles for the ultimate comfort food experience. Who knew Sweden could feel so close to home?

Buffalo Sauce Crockpot Meatballs

Feast your eyes on this: a dish that’s as easy to make as it is to devour, perfect for those days when you want to impress without the stress. Buffalo Sauce Crockpot Meatballs are here to save your dinner plans with minimal effort and maximum flavor.

Ingredients

• 1 lb ground chicken (trust me, it’s juicier than beef for this recipe)
• 1/2 cup breadcrumbs (panko for that extra crunch)
• 1/4 cup grated Parmesan (the powdery kind blends better)
• 1 large egg (room temp, because it mixes in smoother)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use jarred)
• 1/2 tsp salt (kosher, because it’s what all the cool chefs use)
• 1/4 tsp black pepper (freshly ground, unless you’re in a pinch)
• 1 cup buffalo sauce (go for the good stuff, your taste buds will thank you)
• 1/2 cup ranch dressing (for dipping, because it’s non-negotiable)
• 2 tbsp unsalted butter (because everything’s better with butter)

Instructions

1. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix until just combined—overmixing is the enemy of tender meatballs.
2. Roll the mixture into 1-inch balls (about the size of a ping pong ball for consistency) and place them in the crockpot.
3. Pour the buffalo sauce over the meatballs, ensuring each one is lovingly coated. Dot with butter because, well, butter.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. No peeking! Every time you lift the lid, you’re adding cooking time.
5. Once done, give them a gentle stir to coat in the sauce that’s now magically thickened.
6. Serve with ranch dressing on the side for dipping, because it’s the law.

Every bite of these meatballs is a perfect balance of spicy, tangy, and downright delicious. Serve them piled high on a platter with toothpicks for a party, or over a bed of rice for a meal that’ll have everyone asking for seconds.

Cheesy Jalapeno Crockpot Meatballs

Alright, let’s dive into the world of gooey, spicy, and downright irresistible Cheesy Jalapeno Crockpot Meatballs. These little flavor bombs are the perfect blend of heat and cheese, guaranteed to make your taste buds do a happy dance. Whether you’re hosting a game day party or just craving something indulgent, this recipe is your ticket to deliciousness.

Ingredients

• 1 lb ground beef (I like 80/20 for maximum juiciness)
• 1 cup shredded cheddar cheese (the sharper, the better, in my opinion)
• 1/4 cup finely diced jalapenos (seeds in if you dare, seeds out for a milder kick)
• 1/2 cup breadcrumbs (I use panko for that extra crunch)
• 1 large egg (room temp eggs blend better, trust me)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1 tsp onion powder (its unsung hero cousin)
• 1/2 tsp salt (don’t skimp, it brings all the flavors together)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 1 cup marinara sauce (homemade or store-bought, no judgment here)

Instructions

1. In a large mixing bowl, combine the ground beef, cheddar cheese, jalapenos, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix until just combined—overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs (a cookie scoop works wonders here for uniform size).
3. Place the meatballs in the crockpot in a single layer. Pour the marinara sauce evenly over the top.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. The meatballs are done when they reach an internal temperature of 165°F.
5. Give the meatballs a gentle stir to coat them in the sauce before serving.

Velvety cheese oozes out with every bite, while the jalapenos add a playful kick that’s not too overpowering. Serve these bad boys over a bed of creamy mashed potatoes or stuff them into a hoagie for the ultimate meatball sub experience.

Maple Mustard Crockpot Meatballs

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Ingredients

• 1 lb ground beef (the fattier, the happier your meatballs will be)
• 1/2 cup breadcrumbs (I like panko for that extra crunch)
• 1/4 cup maple syrup (the real deal, none of that pancake syrup nonsense)
• 2 tbsp Dijon mustard (because yellow mustard is for hot dogs, not gourmet meatballs)
• 1 egg (room temp, unless you enjoy the thrill of cold egg surprises)
• 1 tsp garlic powder (or fresh if you’re feeling fancy)
• 1/2 tsp salt (because seasoning is not optional)
• 1/4 tsp black pepper (freshly ground, unless you’re in a pinch)

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, maple syrup, Dijon mustard, egg, garlic powder, salt, and black pepper. Mix until just combined—overmixing is the enemy of tender meatballs.
2. Roll the mixture into 1-inch balls. Pro tip: wet your hands to prevent sticking and achieve smoother meatballs.
3. Place the meatballs in the crockpot, ensuring they’re not touching. This isn’t a cuddle party; they need their space to cook evenly.
4. Cover and cook on low for 4 hours or on high for 2 hours. No peeking! Every time you lift the lid, you’re adding 15 minutes to the cooking time.
5. Once cooked, the meatballs should be firm and no longer pink in the middle. Serve them up and watch them disappear.

Absolutely irresistible, these meatballs strike the perfect balance between sweet and savory, with a texture that’s tender yet holds its own. Try skewering them with toothpicks for a party-friendly presentation, or pile them high on a sub roll for a meatball sandwich that’ll make your taste buds sing.

Asian Glazed Crockpot Meatballs

Hold onto your taste buds, folks, because we’re about to dive into a flavor explosion that’ll make your crockpot the MVP of your kitchen. These Asian Glazed Meatballs are the perfect blend of sweet, savory, and oh-so-easy, making them a weeknight hero or your next party’s star attraction.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect juicy bite)
• 1/2 cup breadcrumbs (panko gives a lovely crunch)
• 1 large egg (room temp, please—it mixes better)
• 2 cloves garlic, minced (because garlic is life)
• 1/4 cup soy sauce (low sodium is my jam)
• 1/4 cup honey (for that sticky, sweet glaze)
• 2 tbsp rice vinegar (adds a nice tangy kick)
• 1 tbsp sesame oil (the secret flavor booster)
• 1 tsp ginger, grated (fresh is best, but powdered works in a pinch)
• 1/2 tsp red pepper flakes (adjust to your heat tolerance)
• Green onions and sesame seeds for garnish (because we eat with our eyes first)

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, egg, and minced garlic. Mix gently—overworking makes tough meatballs.
2. Roll the mixture into 1-inch balls. Pro tip: wet your hands to prevent sticking.
3. Place meatballs in the crockpot. They can snuggle close but shouldn’t be piled high.
4. In a separate bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and red pepper flakes. Pour over meatballs.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours. No peeking—trust the process.
6. Once done, gently stir to coat meatballs in the glaze. They’re fragile now, so be kind.
7. Garnish with green onions and sesame seeds before serving.

Brace yourself for meatballs so tender they practically melt in your mouth, with a glaze that’s the perfect balance of sweet and spicy. Serve them over a bed of rice for a hearty meal or skewer them for a fun, finger-food option at your next gathering.

Herb and Onion Crockpot Meatballs

Get ready to rock your taste buds with these herb and onion crockpot meatballs that are so easy, they practically make themselves while you binge-watch your favorite show.

Ingredients

• 1 lb ground beef (the fattier, the juicier, trust me)
• 1/2 cup breadcrumbs (I like panko for that extra crunch)
• 1/4 cup milk (whole milk makes them extra tender)
• 1 large egg (room temp, because it mixes better)
• 1/4 cup finely chopped onion (cry me a river, but it’s worth it)
• 2 tbsp chopped fresh parsley (dried works in a pinch, but fresh is king)
• 1 tsp garlic powder (because garlic is life)
• 1/2 tsp salt (I sea what you did there)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)
• 1 cup beef broth (low sodium, so you control the salt)
• 1 tbsp extra virgin olive oil (my go-to for everything)

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, parsley, garlic powder, salt, and pepper. Mix until just combined—overmixing is the enemy of tender meatballs.
2. Shape the mixture into 1-inch meatballs. Pro tip: wet your hands to prevent sticking.
3. Heat olive oil in a skillet over medium-high heat. Brown the meatballs in batches, about 2 minutes per side. They don’t need to be cooked through, just nicely seared.
4. Transfer the meatballs to your crockpot. Pour beef broth over them.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours. They’re done when a meat thermometer reads 160°F.
6. Serve hot. Pro tip: skewer them with toothpicks for a fun appetizer or pile them on a hoagie for a meatball sub that’ll make you weep with joy.

You’ll love how these meatballs are juicy on the inside with a slight crust from browning, bursting with herby goodness. Yes, they’re perfect for game day, but let’s be real, they’re also perfect for any day that ends in ‘y’.

Tomato Basil Crockpot Meatballs

Buckle up, buttercups, because we’re about to dive into a dish that’s as easy as it is delicious—imagine tender meatballs swimming in a rich, herby tomato sauce, all thanks to your trusty crockpot. Perfect for those days when you want to impress without the stress, this recipe is a game-changer for busy bees and lazy chefs alike.

Ingredients

• 1 lb ground beef (the juicier, the better—I swear by 80/20 for these bad boys)
• 1/2 cup breadcrumbs (panko for that extra crunch, but regular works in a pinch)
• 1/4 cup grated Parmesan cheese (because cheese makes everything better)
• 1 large egg (room temp, please—it binds like a dream)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use jarred)
• 1 tsp salt (don’t skimp—flavor town awaits)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)
• 1 tbsp extra virgin olive oil (my go-to for that golden sear)
• 24 oz marinara sauce (homemade if you’re ambitious, jarred if you’re human)
• 1/4 cup fresh basil, chopped (because dried basil is a crime in this dish)

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix gently—overworking makes tough meatballs.
2. Roll the mixture into 1.5-inch balls (pro tip: wet hands prevent sticking).
3. Heat olive oil in a skillet over medium-high. Brown meatballs in batches, about 2 minutes per side—just for color, not cook-through.
4. Transfer meatballs to crockpot. Pour marinara over top, ensuring they’re snugly submerged.
5. Cover and cook on LOW for 6 hours or HIGH for 3. They’re done when a meat thermometer reads 160°F.
6. Stir in fresh basil just before serving—its bright flavor cuts through the richness.

Come serving time, you’ll be greeted with meatballs so tender they practically melt in your mouth, nestled in a sauce that’s the perfect balance of tangy and sweet. Serve them over a heap of spaghetti, stuffed into a sub, or—dare I say—straight from the crockpot with a fork. No judgment here.

Peanut Butter Crockpot Meatballs

Get ready to have your taste buds do a happy dance because we’re diving into a dish that’s as fun to make as it is to eat. Imagine the creamy goodness of peanut butter meeting the hearty satisfaction of meatballs, all simmered to perfection in your trusty crockpot. It’s a match made in culinary heaven!

Ingredients

• 1 lb ground beef (I go for the 80/20 mix for that perfect juiciness)
• 1/2 cup creamy peanut butter (skip the crunchy here, we want smooth sailing)
• 1/4 cup breadcrumbs (panko gives a nice lightness, but any will do)
• 1 large egg (room temp, please, it mixes better)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, if you’re feeling fancy)
• 1 cup BBQ sauce (your favorite brand or homemade, no judgments here)
• 1/4 cup water (to thin the sauce just right)

Instructions

1. In a large bowl, combine the ground beef, peanut butter, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix until just combined—overmixing is the enemy of tender meatballs.
2. Roll the mixture into 1-inch balls. Pro tip: wet your hands slightly to prevent sticking.
3. Place the meatballs in the crockpot in a single layer. Crowding is a no-no; they need their personal space to cook evenly.
4. In a small bowl, whisk together the BBQ sauce and water, then pour over the meatballs.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours. They’re done when a meat thermometer reads 160°F.
6. Give them a gentle stir halfway through cooking to ensure they’re evenly coated in that glorious sauce.

Ready to serve? These peanut butter crockpot meatballs are a textural dream—tender on the inside with a slight bite from the peanut butter, all smothered in a sticky-sweet sauce. Serve them over rice for a cozy meal or stick a toothpick in each for the ultimate party appetizer.

Chocolate Chili Crockpot Meatballs

Now, who said chocolate and chili can’t be best friends? These Chocolate Chili Crockpot Meatballs are here to prove the naysayers wrong, blending rich cocoa with a kick of heat in a dish that’s as fun to make as it is to devour.

Ingredients

• 1 lb ground beef (the fattier, the juicier, trust me)
• 1/2 cup breadcrumbs (I like panko for that extra crunch)
• 1/4 cup unsweetened cocoa powder (the darker, the better)
• 2 tbsp chili powder (adjust if you’re not into the spicy life)
• 1 tsp cumin (because it’s the secret spice hero)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 cup honey (for that sweet, sweet balance)
• 1 can (15 oz) tomato sauce (go for the organic stuff, it’s worth it)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)

Instructions

1. In a large bowl, mix the ground beef, breadcrumbs, cocoa powder, chili powder, cumin, and salt until well combined. Tip: Wet your hands to prevent sticking when forming meatballs.
2. Roll the mixture into 1-inch meatballs. You should get about 20. Tip: Use a cookie scoop for uniform sizes.
3. Heat the olive oil in a skillet over medium-high heat. Brown the meatballs in batches, about 2 minutes per side. They don’t need to be cooked through, just seared for flavor.
4. Transfer the meatballs to your crockpot. Pour the tomato sauce and honey over them, gently stirring to coat.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours. Tip: Stir once halfway through to ensure even cooking.

Absolutely irresistible, these meatballs come out tender with a deep, complex flavor profile that’s both sweet and spicy. Serve them over a bed of creamy polenta or as a bold appetizer at your next gathering.

Lemon Garlic Crockpot Meatballs

Picture this: a lazy Sunday where your crockpot does all the heavy lifting, transforming humble meatballs into a zesty, garlicky masterpiece that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb ground beef (I swear by 80/20 for the juiciest meatballs)
• 1/2 cup breadcrumbs (panko for that perfect crunch)
• 1/4 cup grated Parmesan (the real deal, none of that shaky cheese nonsense)
• 1 egg (room temp, because it mixes better, trust me)
• 3 cloves garlic, minced (more if you’re a garlic fiend like me)
• Zest of 1 lemon (for that sunny pop of flavor)
• 1 tsp salt (kosher, because it’s the MVP of salts)
• 1/2 tsp black pepper (freshly ground, please)
• 2 tbsp extra virgin olive oil (my go-to for everything)
• 1 cup chicken broth (low sodium, so you’re the boss of seasoning)
• 2 tbsp lemon juice (freshly squeezed, no shortcuts)

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, lemon zest, salt, and pepper. Mix gently with your hands—overworking makes tough meatballs.
2. Roll the mixture into 1-inch balls. Pro tip: wet your hands to prevent sticking.
3. Heat olive oil in a skillet over medium-high. Brown meatballs in batches, about 2 minutes per side—just for color, not to cook through.
4. Transfer meatballs to crockpot. Pour in chicken broth and lemon juice.
5. Cover and cook on LOW for 4 hours. Tip: resist the urge to peek; keeping the lid on ensures even cooking.
6. Serve hot. Another tip: skewer them with toothpicks for a fun appetizer or pile them on pasta for a hearty meal.

Ready to dive in? These meatballs are tender, bursting with lemon-garlic goodness, and practically beg to be served over a cloud of mashed potatoes or tucked into a crusty baguette for the ultimate sandwich.

Pesto Crockpot Meatballs

Craving something that’s a breeze to make but tastes like you’ve been slaving over the stove all day? These Pesto Crockpot Meatballs are your ticket to flavor town with minimal effort—because who has time for complicated recipes on a Wednesday?

Ingredients

• 1 lb ground beef (the juicier, the better—I’m team 80/20 for these)
• 1/2 cup breadcrumbs (panko for that extra crunch, trust me)
• 1/4 cup grated Parmesan (the real deal, none of that shaky cheese nonsense)
• 1/4 cup pesto (store-bought is fine, but homemade? Chef’s kiss)
• 1 large egg (room temp, because it mixes better—science says so)
• 1/2 tsp salt (don’t skimp, flavor is key)
• 1/4 tsp black pepper (freshly ground, because we’re fancy like that)
• 1 cup marinara sauce (your favorite brand or homemade, no judgment here)
• 1/2 cup water (to keep things saucy)

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, pesto, egg, salt, and pepper. Mix until just combined—overmixing is the enemy of tender meatballs.
2. Shape the mixture into 1.5-inch meatballs. Pro tip: wet your hands to prevent sticking.
3. Place the meatballs in the crockpot. Pour the marinara sauce and water over them, ensuring they’re nicely coated.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. They’re done when a meat thermometer reads 165°F—safety first, folks.
5. Give them a gentle stir halfway through cooking to ensure even sauciness.

Finally, these meatballs are juicy, packed with pesto goodness, and swimming in a rich marinara bath. Serve them over a heap of spaghetti, tucked into a sub, or straight from the crockpot—no one’s judging.

Balsamic Glazed Crockpot Meatballs

Venture into the realm of effortless elegance with these balsamic glazed crockpot meatballs, where your slow cooker does the heavy lifting while you bask in the glory of minimal effort and maximum flavor.

Ingredients

• 1 lb ground beef (I swear by 80/20 for the juiciest meatballs)
• 1/2 cup breadcrumbs (panko gives a delightful crunch)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 large egg (room temp, it binds better)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground, if you’re fancy)
• 1/2 cup balsamic vinegar (the star of the show)
• 1/4 cup honey (for that sweet, sweet balance)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 tsp red pepper flakes (optional, for a spicy kick)

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix gently with your hands—overmixing is the enemy of tender meatballs.
2. Shape the mixture into 1-inch meatballs. Pro tip: Wet your hands to prevent sticking.
3. Heat olive oil in a skillet over medium-high heat. Brown the meatballs in batches, about 2 minutes per side. They don’t need to be cooked through—just a nice sear for flavor.
4. Transfer the meatballs to your crockpot. In a small bowl, whisk together balsamic vinegar, honey, and red pepper flakes. Pour over the meatballs.
5. Cover and cook on LOW for 4 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 4 hours, remove the lid and let the sauce thicken for about 15 minutes on HIGH. Tip: The glaze should coat the back of a spoon.

Ready to dive in? These meatballs are a symphony of sweet, tangy, and savory, with a texture so tender they practically melt in your mouth. Serve them over a bed of creamy polenta or speared on toothpicks for a party-perfect appetizer.

Conclusion

Craving something hearty and hassle-free? Our roundup of 20 Delicious Easy Crockpot Meatballs Recipes is your ticket to flavorful, fuss-free meals that’ll delight your family any day of the week. Dive into these amazing recipes, find your new favorite, and don’t forget to share your thoughts in the comments or pin your top picks on Pinterest. Happy slow cooking!