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Square Image showing crock pot meatballs served over spaghetti noodles
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5 from 2 votes

Italian Style Crock Pot Meatballs

Homemade meatballs that are broiled then slow cooked in a homemade spaghetti sauce are tender and delicious!
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 484kcal
Author: Julie Evink


  • 1 ½ lbs ground beef
  • ¾ c. Italian style breadcrumbs
  • 1 Tbsp dried parsley flakes
  • 1 tsp minced garlic
  • ½ c. minced onion
  • 1 egg
  • ¼ c. grated parmesan cheese
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 28 oz marinara sauce
  • 14.5 oz can petite diced tomatoes
  • 15 oz can tomato sauce


  • Preheat the broiler too high. Line a large baking sheet with aluminum foil and set aside.
  • In a large mixing bowl combine the ground beef, breadcrumbs, parsley, garlic, onion, egg, parmesan cheese, salt and pepper. Mix until just combined.
  • Shape beef mixture into 1 inch meatballs and place on the prepared baking sheet.
  • Broil the meatballs until just browned for about 8 minutes. They do NOT need to be cooked all the way through.
  • While the meatballs are cooking, add the marinara sauce, diced tomatoes and tomato sauce to the crock pot. Stir to combine.
  • Add meatballs to the slow cooker and gently stir to combine.
  • Cook on low for 6-8 hours or on high for 3-4 hours.
  • Serve meatballs on top of cooked spaghetti. Top with parmesan cheese and minced parsley if desired. You can also serve these alone as an appetizer.



  • We used a 6 quart crock pot for this recipe.
  • Technically, you do not need to broil these meatballs before you place them in the slow cooker, but it helps them retain their shape and gives them so much flavor so it's worth the extra step!


Calories: 484kcal | Carbohydrates: 38g | Protein: 33g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 113mg | Sodium: 2005mg | Potassium: 1254mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1085IU | Vitamin C: 23mg | Calcium: 241mg | Iron: 7mg