Crockpot Meatballs and Sauce

Crock pot meatballs and sauce is a crowd pleasing, super easy meal for busy nights, a family favorite.

Check out the super easy recipe and let's eat!


The idea of making a traditionally time consuming dish, like spaghetti and meatballs, does not normally appeal to me.

I do not love the fact that I have to stay home for hours, babysitting a bubbling pot, frankly, nor do I have the time.

There's always an errand or carpool calling me, unfortunately, even on a Sunday.

For meals that require that much of my undivided attention, I turn to my crock pot.

In some parts of the country, I guess it's called a slow cooker, but either way, most people have one.

It's a staple at bridal showers and like most newlyweds, we found it to be a rather unexciting gift at first.

However, once I learned of its amazing culinary abilities, I was hooked.

My husband didn't fall in love with it until very recently when he started making pulled pork.

He's hooked now, too!

Meatballs in the crock pot are super simple.

I don't cook my meatballs first, that alone is a huge plus.

I either roll them up and place them on the bottom of the pot and then add my other ingredients or I start with the puree and gingerly drop the meatballs into the sauce.

I have not found that it makes a bit of difference either way.


The best advice I can dish out here is make meatballs according your favorite recipe.

Grab your favorite ingredients for your sauce and place everything in the pot. 

There is no need to sauté garlic or onions, just drop them all in, raw. 

Turn the pot on for 4-6 hours on high, boil up some pasta, bake a little garlic bread and dinner is served.

It looks like dog food, but I promise it's good!

For those of you who prefer a step by step, I will share my recipe.

I always like to point out though, that I am not really precise with my measuring and I do a lot of tasting along the way, especially with sauce.

However...remember...the meat and eggs are raw, so if you are going to taste it, wait a few hours to ensure that everything is cooked.

I'm also not a fan of bready meat, so I don't like breadcrumbs or crackers in my meatballs or meatloaf.

I didn't forget them, I just don't use them.

Lastly, it should be noted that a really good meat sauce usually tastes best the next day.

I have no idea why, I'm sure there's some fancy science involved, but I just chalk it up to the refrigerator fairy!

Meatballs

• 1 pound ground beef~ the leaner, the better otherwise you end up with a film of fat floating on top- ick!
• 1 egg
• salt and pepper
• onion and garlic powder (I sprinkle it in)
• oregano (I don't measure, I just sprinkle some into meat)
• Roll into small balls and place in pot