Crock Pot Meatballs and Sauce
Transform your weeknight dinners with this hearty and effortless Crock Pot Meatballs and Sauce recipe! These tender, flavor-packed meatballs are made with a savory blend of ground beef, ground pork, Parmesan cheese, and a medley of seasonings, then slow-cooked in rich marinara sauce for melt-in-your-mouth perfection. The hands-off convenience of a crock pot makes this dish ideal for busy days, while a quick sear in olive oil guarantees juicy, golden-brown meatballs that hold their shape. Serve them over your favorite pasta, on fresh bread as meatball subs, or as an irresistible party appetizer. With just 20 minutes of prep and the magic of slow cooking, this cozy and satisfying recipe is a guaranteed crowd-pleaser! Perfect for family meals or entertaining, this crock pot classic is sure to impress.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 piece large egg
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 4 cups marinara sauce
- 1 tablespoon olive oil
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, milk, garlic powder, onion powder, salt, black pepper, and dried oregano. Mix gently with your hands until just combined. Do not overmix.
Shape the meat mixture into 1.5-inch meatballs, making sure they are evenly sized for even cooking. You should end up with about 20-24 meatballs.
Heat a tablespoon of olive oil in a large skillet over medium heat. Working in batches, sear the meatballs for 1-2 minutes on each side until they are browned. This step locks in the juices but does not cook them through.
In the crock pot, pour 2 cups of marinara sauce to create a base layer. Arrange the browned meatballs on top of the sauce in a single layer or slightly overlapping.
Pour the remaining 2 cups of marinara sauce over the meatballs, ensuring they are completely covered.
Cover the crock pot with the lid and cook on low for 4-5 hours, or until the meatballs are fully cooked and tender (internal temperature of 160°F).
Once done, gently stir the meatballs into the sauce to coat them evenly. Taste the sauce and adjust seasoning, if necessary.
Serve hot over pasta, as an appetizer with toothpicks, or in crusty bread rolls for meatball subs.
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 5406 mg | 235% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 24.8 g | ||
| Protein | 224.2 g | 448% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 576 mg | 44% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1267 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
