How Long To Cook Pre Cooked Meatballs In Crockpot

Tender, buttery meatballs slow cooked in marinara are perfect for meatball sandwiches or spaghetti. Make them smaller for a delicious appetizer.

Total time 6 hours 5 minutes

Easy crockpot meatballs are melt in your mouth tender and juicy with big Italian flavor. There's no need to precook them before dropping in the slow cooker, either. And, they freeze like a charm, cooked or uncooked.

Plate of meatballs with parmesan and parsley sprinkled on the top. Title text overlay.

Couldn't be more simple! This recipe freezes well cooked or uncooked.

90% lean ground beef is important. Since the meatballs aren't browned ahead of time if the meat isn't lean there will be too much fat in the sauce. 93% or higher works well, too.
Bread crumbs act as a binder. You can use fresh ones or the seasoned kind from the store.
Parmesan cheese is also used as a binder. You want the cheap kind in the green container on the shelf not the kind in the dairy department.
Kosher salt is what I use but if you use regular table salt cut the measurement by about ⅓.
Black pepper adds so much flavor.
Italian seasoning is optional.
Crushed red pepper or chipotle adds a nice tingle.
Onion powder adds onion flavor without adding too much moisture.
Garlic powder is optional and should depend on how garlicky your marinara is.
Marinara sauce adds flavor and moisture.

Easy Crockpot Meatballs Don't Need Pre-cooking!

In the past when I put the meatballs in a crockpot uncooked they'd fall apart but if I put them in cooked they'd just get dry.

UGH! What's a mom to do?

Wellthismom decided to figure out how to make it work.

It's the balance of ingredients and the amount of sauce that you cook them in. I came up with these easy crockpot meatballs that are tender, juicy, and don't fall apart.

They work in everything but I especially like them in Italian meatball sandwiches with a thick layer of melty, gooey cheese on top. The combination of sourdough bread with a crispy, flaky crust and those buttery tender meatballs oozing in marinara that's soaking into the bread, and then the melty-gooey-stringy-when-you-bite-into-it cheese on the top?

It's decadent. Luxurious. Oh so delicious!

Recipe FAQs

Here are some of the questions I am most frequently asked about this easy slow cooker recipe.

How long to cook meatballs in crockpot?

I like to simmer these on low for about 6 hours but they could go 8 if you needed them to.

Can I use ground turkey instead of beef?

Absolutely! Any lean, ground meat will work in this recipe.

Can I freeze this recipe?

You can freeze these meatballs cooked or uncooked - it works equally well.

Uncooked

To freeze meatballs uncooked just make the meat mixture and form it into balls then flash freeze them (uncooked) on a baking sheet. Once the meatballs are frozen put them in a freezer container or bag.

You don't even really need to thaw them when you're ready to cook. Just dump the amount that you need into the sauce and slow cook for 8 to 10 hours from frozen. If you've thawed them then 4 to 6 hours is about right. Just poke one of them with an instaread thermometer and make sure they're 165F in the center.

Cooked

Once the meatballs are cooked according to the instructions in the recipe let them come to room temperature. Seal them in meal sized or individual sized portions in freezer bags or vacuum sealed bags.

To heat up you can drop them in simmering marinara sauce, bake, or microwave. If you've vacuum sealed them in individual sized portions you can drop the sealed bag into boiling water and heat them that way.

How long to cook frozen meatballs?

If you've frozen the uncooked meatballs and want to just put them in the crockpot frozen then you'll want to set it on low for about 10 hours. If they are thawed 6 hours is about right.

How do I make meatball subs?

This recipe is perfect for homemade meatball subs! Since the meatballs simmer in the sauce for so long they are infused with the flavor of the marinara. Just warm some sub rolls from the store or a baguette sliced in about 4 pieces. Slit the top open almost to the bottom but not through the bottom and spoon your meatballs and sauce in there. Sprinkle with Mozzarella and put them under the broiler until the cheese melts.

Step By Step Images

These are so easy to make! Here are some step by step images to help...

Add the seasonings to the meat.
Add in the breadcrumbs.
Next add the Parmesan.
Beat the eggs and add them to the meat mixture.
Blend with your hands to get all of the ingredients completely mixed in.
Gently form meatballs - if you use a kitchen scale it will be easier to make them uniform in size.
Pour a layer of marinara in the bottom of a slow cooker.
Add the meatballs and cover with remaining marinara.
Cook on low for 6 hours or so and enjoy!

Crockpot Meatballs Tips

You can make a huge batch of the meat mixture and form it into balls then flash freeze them uncooked and put them in a freezer container or bag.

You don't even really need to thaw them - just dump the amount that you need into the sauce and slow cook for 8 to 10 hours. If they aren't frozen 4 to 6 hours is about right. Just poke one of them with an instaread thermometer and make sure they're 165F in the center.

Cook on low never on high. The meatballs are likely to fall apart on high.
You can substitute all Parmesan for the breadcrumbs if you want to - just make sure you're using the shelf stable Parmesan on the shelf not the fresh kind from the deli.
Use a VERY lean ground beef. If there's a secret to making these that's it. The more fat that's in the beef the more fat will be in your sauce and the meatballs will be more likely to fall apart. Plus there will be a thick layer of grease at the top of your sauce and it's kind of gross.
Don't add onion or vegetables to the meatballs. Too much moisture. Use onion powder and garlic powder.
Don't add too much sauce - you can always add more before serving.
For sandwiches be sure to heat the bread up to get the crust nice and crispy.
This quick homemade baguette makes great hoagie rolls!

[clickToTweet tweet="No need to precook easy crockpot meatballs! They don't fall apart! Perfect for summer meals." quote="No need to precook these easy crockpot meatballs! They don't fall apart! Perfect for summer meals."]

More Easy Dinner Recipes

Much as I wish we could, we do not live on Italian meatballs alone. Here are some other family favorites.

Garlic Glazed Meatballs are so good with a sticky sweet - savory glaze. They take just under 30 minutes and make great appetizers.
Slow Cooker Pot Roast with Cheese Grits is pure homecooking! It's comfort food that makes everyone happy.
Slow Cooker Swiss Steak is another family favorite that works better in a slow cooker than it does the traditional method.
Braised Pork and Red Cabbage is a hearty meal for the cooler months but honestly I get hungry for it in the summer, too.

You May Need

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If you need a slow cooker this is a great one. It's BPA free and 3 ½ quart which is a good size for smaller families. If you want something bigger take a look at this 6 quart one. It's the one I get for my kids when they move out.

Easy Crockpot Meatballs Recipe

This is one of the recipes I turn to again and again - it's just so easy! I can make a huge batch without a lot of time investment and freeze them to use as I need to. It just doesn't get better than this!

closeup image of meatballs in marinara with parmesan sprinkled on top

Easy Crockpot Meatballs

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Tender, buttery meatballs slow cooked in marinara are perfect for meatball sandwiches or spaghetti. Make them smaller for a delicious appetizer.

Course Dinner (quick and easy)

Cuisine American,Slow Cooker

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours 5 minutes

Servings: 8 servings

Calories: 304

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▢ 1 ½ pounds ground beef, 90% lean 98% lean is better
▢ ¾ cup breadcrumbs
▢ ½ cup parmesan cheese, grated (the kind on the shelf, not fresh)
▢ 1 -½ teaspoons garlic powder, optional - depending on the marinara you use
▢ 1 teaspoon onion powder
▢ ½ teaspoon crushed red pepper, or chipotle
▢ ½ teaspoon salt
▢ ¼ teaspoon ground black pepper
▢ 1 egg, beaten
▢ 2 cups marinara, or favorite pasta sauce

Mix all of the ingredients except the marinara together in a large bowl with your hands to be sure the seasonings are evenly distributed.
Form into 16 to 24 meatballs.
You may stop and freeze at this point.
When ready to cook add the marinara to a slow cooker.
Add the meatballs and spoon some of the marinara over the top.
Cook on low 6 hours if thawed, 8 - 10 hours from frozen.

Cook on low never on high. The meatballs are likely to fall apart on high.
You can substitute all Parmesan for the breadcrumbs if you want to - just make sure you're using the shelf stable Parmesan on the shelf not the fresh kind from the deli.
Use a VERY lean ground beef. If there's a secret to making these that's it. The more fat that's in the beef the more fat will be in your sauce and the meatballs will be more likely to fall apart. Plus there will be a thick layer of grease at the top of your sauce and it's kind of gross.
Don't add onion or vegetables to the meatballs. Too much moisture. Use onion powder and garlic powder.
Don't add too much sauce - you can always add more before serving.
Freeze raw meatballs on a baking sheet and put them in freezer containers when frozen.
To freeze cooked meatballs let them cool to room temperature, seal in a freezer safe container, and freeze for up to 6 months.

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About Marye

With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

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