Name: Crockpot Parmesan Garlic Meatballs
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8
Cuisine: Italian-American
Ingredients: 1.5 lbs ground beef (80/20); ½ lb ground pork (or more beef); ¾ cup Italian seasoned breadcrumbs; ¾ cup freshly grated Parmesan cheese; 4–5 cloves garlic, minced (about 2 Tbsp); 2 large eggs; 2 Tbsp fresh parsley, chopped (or 2 tsp dried); 1 tsp Italian seasoning; 1 tsp salt; ½ tsp black pepper; ½ tsp onion powder (optional); 2 (28-oz) cans crushed tomatoes; 3 Tbsp tomato paste; 4 cloves garlic, minced; 1 Tbsp Italian seasoning; 1 tsp salt (adjust to taste); ½ tsp black pepper; ½ tsp red pepper flakes (optional, for heat); ¼ cup grated Parmesan cheese (for stirring in at end); Fresh basil or parsley for garnish

These Crockpot Parmesan Garlic Meatballs simmer slowly in a savory tomato-based sauce infused with fresh garlic, Italian herbs, and loads of grated Parmesan. The result is melt-in-your-mouth tender meatballs bursting with bold, garlicky flavor — an easy, hands-off comfort meal the whole family will crave!

Why You’ll Love This Recipe:

This recipe takes classic Italian-style meatballs to the next level with minimal effort and maximum flavor. The slow cooker does all the hard work, gently cooking the meatballs until they’re incredibly tender and infused with garlic and Parmesan goodness.

No need to stand over a hot stove browning batches — just mix, shape, and let the crockpot work its magic. The sauce becomes rich and thick as it simmers, clinging perfectly to every bite. It’s versatile enough for weeknight dinners over spaghetti, hearty meatball subs, or crowd-pleasing party appetizers.

Kids and adults alike love the cheesy, garlicky taste, and cleanup is a breeze since everything happens in one pot. Plus, it’s make-ahead friendly and freezes beautifully for busy days ahead!

Yield: 8 servings

Crockpot Parmesan Garlic Meatballs

Tender garlic-Parmesan meatballs slow-cooked in savory sauce — easy, flavorful, perfect over pasta or as appetizers!

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 30 minutes

Ingredients

For the meatballs:

1.5 lbs ground beef (80/20)
½ lb ground pork (or more beef)
¾ cup Italian seasoned breadcrumbs
¾ cup freshly grated Parmesan cheese
4–5 cloves garlic, minced (about 2 Tbsp)
2 large eggs
2 Tbsp fresh parsley, chopped (or 2 tsp dried)
1 tsp Italian seasoning
1 tsp salt
½ tsp black pepper
½ tsp onion powder (optional)

For the sauce:

2 (28-oz) cans crushed tomatoes
3 Tbsp tomato paste
4 cloves garlic, minced
1 Tbsp Italian seasoning
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp red pepper flakes (optional, for heat)
¼ cup grated Parmesan cheese (for stirring in at end)
Fresh basil or parsley for garnish

Instructions

Get everything ready and cozy — Grab a big mixing bowl and let's make some magic! Line a baking sheet with parchment if you want to chill the meatballs first (it helps them hold shape).
Mix the meatball magic — In your large bowl, combine ground beef, pork, breadcrumbs, ¾ cup Parmesan, minced garlic, eggs, parsley, Italian seasoning, salt, pepper, and onion powder. Use your hands (clean ones!) to gently mix until just combined — overmixing makes tough meatballs, and we want them super tender!
Roll those beauties — Scoop out about 2–3 tablespoons of mixture per meatball and roll into smooth balls (golf ball size). Place on a plate or tray. You should get 24–28 gorgeous meatballs.
Optional flavor boost — For extra richness, heat a skillet with a drizzle of olive oil and lightly brown the meatballs in batches (2–3 minutes per side). No need to cook through — this step is optional but adds amazing depth!
Sauce it up — In your crockpot, stir together crushed tomatoes, tomato paste, minced garlic, Italian seasoning, salt, pepper, and red pepper flakes. Give it a good mix — smell that garlicky goodness already?
Nestle them in — Gently place the meatballs into the sauce, trying to submerge them as much as possible. Don't worry if some peek out — they'll cook perfectly anyway.
Let the slow cooker work its charm — Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours. The house will smell incredible — resist peeking too often!
Final cheesy flourish — When done, meatballs should be tender and cooked through (internal temp 165°F). Stir in the extra ¼ cup Parmesan gently — it melts into creamy, dreamy sauce perfection.
Taste and tweak — Give the sauce a quick taste. Add more salt, pepper, or a pinch of sugar if it needs balancing. Garnish with fresh chopped parsley or basil for that pop of color.
Serve with love — Spoon over spaghetti, pile into toasted subs with mozzarella, or serve as appetizers with toothpicks. Grab a fork and enjoy every garlicky, cheesy bite — you deserve it!

Notes

Use a 6-quart or larger slow cooker for best results. These freeze beautifully — portion into meal-sized containers for easy future dinners. For a quicker version, use frozen store-bought meatballs and just make the garlicky Parmesan sauce to simmer them in.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 583Total Fat 32gSaturated Fat 13gUnsaturated Fat 19gCholesterol 177mgSodium 1586mgCarbohydrates 26gFiber 3gSugar 3gProtein 45g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

For extra tender meatballs, don’t overmix the meat mixture — stop as soon as ingredients are combined.
If possible, brown the meatballs lightly in a skillet before adding to the crockpot for deeper flavor (optional but recommended).
Use fresh garlic and freshly grated Parmesan for the best taste — pre-minced or pre-grated won’t deliver the same punch.
Spray the crockpot insert with nonstick spray or add a splash of olive oil to prevent sticking.
Stir gently only once or twice during cooking to keep meatballs intact.
Taste the sauce near the end and adjust seasoning with extra salt, pepper, or red pepper flakes for heat.
For a thicker sauce, remove the lid during the last 30–60 minutes on high.

Ingredients Notes:

Ground beef (or a beef-pork mix) forms the hearty base — 80/20 fat ratio keeps them juicy during long cooking. Fresh garlic is the star, delivering bold, aromatic flavor that mellows beautifully in the slow cooker.

Grated Parmesan cheese adds nutty, salty depth both inside the meatballs and in the sauce. Italian seasoned breadcrumbs help bind everything while adding extra herb flavor; panko works for lighter texture. Eggs act as a binder to hold the shape.

Crushed tomatoes and tomato paste create a rich, tangy sauce base that reduces and thickens over hours. Italian seasoning, salt, black pepper, and optional red pepper flakes round out the classic profile. Fresh parsley (optional garnish) brings brightness at the end.

Variations and Substitutions:

Make it lighter with ground turkey or chicken instead of beef — add an extra egg yolk for moisture. For a spicy kick, mix in red pepper flakes or diced jalapeños to the meat mixture or sauce. Swap half the beef for Italian sausage for richer flavor.

Gluten-free? Use GF breadcrumbs or crushed pork rinds. Dairy-free version: substitute nutritional yeast for Parmesan and skip cheese on top. For a creamy twist, stir in ½ cup heavy cream or cream cheese at the end.

Turn it into Swedish-style by swapping tomato sauce for beef broth and adding a sour cream finish. Make it keto/low-carb with almond flour instead of breadcrumbs and sugar-free marinara. For appetizer size, roll smaller 1-inch balls and reduce cooking time slightly.

Storage Options:

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop, microwave, or back in the slow cooker with a splash of water or sauce. Freeze cooked meatballs and sauce in freezer-safe bags or containers for up to 3 months — thaw overnight in the fridge before reheating.

Uncooked meatballs can be frozen on a tray, then transferred to bags for up to 3 months; add directly to the crockpot from frozen and extend cook time by 1–2 hours.