Crockpot Meatballs

In a large bowl, combine the breadcrumbs and milk, and let them sit for a minute to soak up. Add the ground beef, Parmesan cheese, egg, minced garlic, onion powder, oregano, salt, and pepper. Mix gently with your hands just until combined—don’t overmix or you’ll get tough meatballs.

Shape the mixture into meatballs about 1 inch in diameter—you should get around 20-24 meatballs. If they stick to your hands, wet your hands with cold water.

Pour about half of the marinara sauce into the bottom of your crockpot to create a cushion for the meatballs.

Carefully nestle the meatballs into the sauce layer in the crockpot—they can touch each other but try to give them a little breathing room if possible.

Pour the remaining marinara sauce over the meatballs, making sure they’re all covered with sauce so they don’t dry out.

Cover with the lid and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are firm and cooked through to 160°F internal temperature.

Before serving, sprinkle the chopped fresh parsley over the top for a pop of color and freshness.

Serve these crockpot meatballs hot over pasta, piled into sub rolls with melted cheese, or as an appetizer with toothpicks. Try not to eat them straight from the crockpot (happens to me every time).

310

16g

22g

17g

2g

680mg

15% DV

12% DV

8% DV

Seriously, don’t overmix the meat—mix just until everything comes together, then stop. Overworking makes tough meatballs.

Make sure all meatballs are covered with sauce in the crockpot, or the exposed ones will dry out.

Every crockpot runs differently, so check at the earlier end of the cooking time—you can always cook longer if needed.

Fresh parsley really makes a difference at the end, but dried works in a pinch.

Serve over al dente spaghetti with extra Parmesan and garlic bread on the side

Pile into toasted hoagie rolls with the sauce and top with melted mozzarella for the ultimate comfort sandwich

Serve in a slow cooker on the “warm” setting with toothpicks for easy entertaining

Use as a topping on homemade pizza with extra marinara and mozzarella