Go Back
crock-pot-meatballs

Crock Pot Meatballs

Print Recipe Pin Recipe

Ingredients
  

Meatballs:

  • 1 lb ground beef
  • 1 egg
  • 2 cloves garlic
  • 1/2 cup panko breadcrumbs
  • 1/4 cup parmesan cheese, grated
  • 1/2 tsp salt
  • 1/2 tsp pepper

Marinara Sauce:

  • 1 large onion, finely chopped
  • 6 cloves garlic, minced
  • 1 can crushed tomatoes 28 ounces
  • 1 can tomato sauce 15 ounces
  • 1 can tomato paste 6 ounces
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp parsley flakes
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • To make the meatballs, preheat oven to 450 degrees F. Prepare baking dish with parchment paper
  • Combine egg, garlic, Panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir with a fork until well combined.
  • Add ground beef. Mix lightly but thoroughly. Using hands, shape into 1-1/2-inch balls. Place on parchment-lined baking dish
  • Bake meatballs for 10-12 minutes, until they are cooked through (160 degrees F on an instant read thermometer).
  • While meatballs are in the oven, place all sauce ingredients in the crock pot and stir to combine.
  • Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours, until meatballs are cooked through.
  • Remove bay leaves. Serve with spaghetti.

To Make as Freezer Meal:

  • Make and bake the meatballs as directed above. Cool completely. Label a heavy-duty zip-top freezer bag with the recipe name, date, and slow cooking instructions. Combine all marinara sauce ingredients in the freezer bag. Add the cooled meatballs to the bag. Freeze flat for up to 3 months. Thaw overnight and cook in crock pot as directed above.

To Store Leftovers:

  • Store your leftover meatballs and sauce in an airtight, lidded container in the refrigerator for 3-5 days. Make a fresh batch of spaghetti when you’re ready to reheat and enjoy.