Slow Cooker Meatballs

By: Diana Published on September 21, 2026

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These Slow Cooker Meatballs are tender, juicy, and flavorful. This recipe requires no browning, and the meatballs are cooked in marinara sauce in just two hours on high. Serve over spaghetti, in meatball subs, or with garlic bread on the side.

cooked meatballs in sauce in a crock pot, viewed from overhead.

Why I Don’t Sear My Meatballs

I used to brown meatballs in a skillet first, because that is what every recipe tells you to do. I stopped, and I think the slow cooker version is better without it. Searing sets the outside of a meatball and pushes moisture out of it, and here you don’t get much back in return. These sit in marinara for two hours, so the sauce is doing the flavor work anyway. Going in raw, they stay softer and juicier all the way through.

A few other things I’ve settled on. I use 90/10 beef, because anything fattier leaves a slick of grease across the top of the sauce. If you use a fattier blend and that happens to you, lay a paper towel flat on the surface, lift it off with the grease, and repeat until it’s clear. Panko instead of regular breadcrumbs keeps the texture light rather than dense, and I grate the onion instead of chopping it so the juice goes into the mixture and softens the panko. I also don’t stir them once they’re in, so they hold their shape and don’t stick to each other.

Most days I skip rolling altogether and use a cookie scoop, dropping them straight onto the sauce. I use Rao’s marinara, it’s a favorite in our house. Then we head out and do whatever we’re doing that afternoon, and dinner is waiting when we get back. All that’s left is putting the spaghetti on.

A plate of ground beef next to the ingredients for slow cooker meatballs with tomato sauce.

Ingredient Notes

Complete list of ingredients and amounts can be found in the recipe card below.

90/10 Ground Beef creates lean, flavorful meatballs that won’t be too greasy. I use this blend for most of my ground beef recipes.
Onion: Use the small holes on a box grater to grate the onion, and keep the juices too. Other recipes might call for diced onion, but I have found that grated onion creates juicier meatballs.
Panko Breadcrumbs: You can use regular plain breadcrumbs, but you’ll need a bit less to create the same texture. The breadcrumbs soak up the juice from the grated onion to hold all of that flavor and moisture.
Italian Seasoning: I always have this blend on hand, but in a pinch, dried oregano can be used instead.
Marinara Sauce: Use one full jar for this recipe. I like Rao’s marinara sauce, but you can use your favorite.

How To Make Slow Cooker Meatballs

Start by combining the panko breadcrumbs with the grated onion. Let the mixture sit for about 5 minutes before making the meatballs.

Ground beef, breadcrumbs, and seasonings in a glass mixing bowl.

1. Add the ground beef to a large mixing bowl, along with the breadcrumb/onion mixture, an egg, and the rest of the ingredients.

combined meatball mixture in a glass bowl.

2. Combine gently with your hands, just until the ingredients are combined and the mixture still looks a little loose.

Raw meatballs arranged on a metal baking sheet.

3. Portion the meatballs using a cookie scoop. You can use wet hands to roll them smooth, or just drop them carefully into the sauce.

Raw meatballs arranged in a single layer over marinara sauce in a slow cooker

4. Add the marinara sauce to a 6-quart slow cooker first, then place the meatballs on top in a single layer. Do not stir at any point.

cooked meatballs with marinara sauce in a slow cooker.

5. Cover and cook on HIGH for 2 hours, or on LOW for 3-4 hours. Spoon the sauce gently over the meatballs before serving.

Do You Have To Brown Meatballs First?

No, you don’t. The egg and panko bind the meatballs together, and the sauce in the slow cooker protects the outside, so browning is not needed for the meatballs to hold together.

When I make stovetop meatballs in tomato sauce, I drop the meatballs raw, directly into the sauce as well. That recipe is served over rice and simmers on the stove for about 45 minutes, while this one is mostly hands-off in the slow cooker.

How Long To Cook Meatballs in a Slow Cooker

Cook on LOW for 3-4 hours or on HIGH for 2 hours. I’ve tested both times, so choose the one that fits your routine better.
The meatballs are done when the centers reach 160°F (71°C) with an instant-read thermometer. The sauce will also be bubbling around the edges.
Avoid cooking for much longer than this, as the meatballs are small and can dry out if they’re overcooked.

Slow cooker meatballs served over spaghetti with grated Parmesan

Tips for Meatballs That Hold Together

Mix the meatball mixture together gently with your hands so that the beef stays juicy.
Keep the meatballs evenly sized at about 1½ inches. Larger meatballs are more likely to break apart in the crockpot, and smaller ones could become overcooked.
Add the sauce to the slow cooker first, then gently add the meatballs over it before cooking. Do not stir until after the meatballs are done.
If you’ve used fattier beef, you may see a layer of grease on top of the cooker. To remove it, lay a paper towel flat on top of the liquid, lift it off with the grease, and repeat until it’s gone.

Variations

I haven’t tested these with ground turkey or chicken, but there’s no reason they wouldn’t work. Cook meatballs made with ground poultry to 165°F (74°C) instead of 160°F, and expect a slightly softer meatball since both are leaner and hold more moisture.

Other meatball recipes you might like to try include my classic turkey meatballs, chicken Parmesan meatballs, and baked ricotta meatballs. If you like slow cooker recipes, try my slow cooker Tuscan chicken meatballs.

What To Serve With Slow Cooker Meatballs

These Italian-style meatballs are delicious over plain spaghetti or buttered noodles, or served with bread to soak up all of the sauce. Try my homemade garlic bread, Hawaiian roll garlic bread, or easy dinner rolls.

Or, add the meatballs to hoagie rolls and top with mozzarella cheese to make homemade meatball subs.

On the side, enjoy a Caesar salad with homemade dressing.

slow cooker meatballs with spaghetti, closeup.

Storage, Freezing, and Reheating

Refrigerate any leftovers for up to 4 days in an airtight container. Reheat to 165°F (74°C).
Cooked meatballs freeze well in their sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe FAQs

Can I Cook Pasta In The Slow Cooker With The Meatballs?

No. If you plan to serve the meatballs with pasta, cook it separately on the stovetop, according to the package directions.

What Size Slow Cooker Do I Need?

I tested this recipe in a 6-quart slow cooker, which is the perfect size to hold and cook this amount of meatballs.

Can I Double the Recipe?

I have not tested this recipe doubled. If you want to cook more meatballs, use a larger slow cooker, because the meatballs need to be in a single layer to cook evenly.

Can I Keep Meatballs on Warm For a Party?

The USDA mentions that food must stay above 140°F, and a slow cooker set to WARM or LOW should hold that temperature. Check with a thermometer, and limit the time to about 2 hours for quality.