This recipe for Crockpot Italian Meatballs is the absolute easiest way to prepare warm, delicious meatballs for a variety of different uses. We cook frozen Italian meatballs in the crockpot along with marinara sauce and mozzarella cheese. With very little effort, you can serve these over a bed of pasta, add them to a pasta bake, make meatball subs, and so much more.
While this recipe calls for using Italian meatballs, you can substitute just about any other kind of meatballs that you would like. Use your favorite store bought spaghetti sauce, or get fancy and make your own Homemade Marinara Sauce from scratch.
Why You’ll Love This Recipe
- It’s truly a dump-and-go dinner. Frozen meatballs go straight into the slow cooker with marinara sauce—no thawing, browning, or other prep required.
- Mozzarella makes them extra cheesy and comforting. Shredded mozzarella is added during the last 30 minutes, melting into a gooey layer over the saucy Italian meatballs.
- There are so many ways to serve them. Spoon them over spaghetti or mashed potatoes, turn them into meatball subs, add them to pasta bakes, or serve them with toothpicks as an easy party appetizer.
How Long to Cook Frozen Meatballs in the Crockpot
Frozen meatballs take about 3 hours on LOW or 2 hours on HIGH in the crockpot. That includes the last 30 minutes for melting the cheese. There’s no need to thaw them first. They’re ready when the sauce is bubbly and the meatballs reach an internal temperature of 165°F.
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- 2 pounds frozen meatballs: 3 hours on low or 2 hours on high
- 3 to 4 pounds frozen meatballs: 4 to 5 hours on low or 2½ to 3 hours on high
- Thawed meatballs: reduce the cooking time by about 1 hour
Crockpot Frozen Italian Meatballs
It doesn’t get much easier than these Italian meatballs. Made with a bag of frozen meatballs, store-bought marinara sauce, and shredded mozzarella cheese, there truly is no prep involved. Just dump and go!
This is a great recipe for busy weeknights, meal prep, game day, or even potlucks. You can serve over a bed of spaghetti or mashed potatoes, use to make meatball subs, toss into pasta bakes and casseroles, or eat with toothpicks as an appetizer.
Key Ingredients
- Meatballs – you can use any size of frozen store-bought meatballs for this recipe. I typically use Italian meatballs, but you could also use Swedish meatballs, turkey meatballs, or make your own homemade Italian meatballs.
- Marinara Sauce – you can use your favorite kind of store-bought pasta sauce, spaghetti sauce, or marinara sauce for this recipe. If you’re up for it, homemade marinara sauce and roasted marinara sauce tastes amazing, too.
- Mozzarella Cheese – you can use pre-shredded mozzarella or shred your own. A sprinkle of Parmesan cheese on top wouldn’t hurt either.
- Parsley – fresh chopped parsley makes a great garnish that adds color and flavor.
How to Cook Frozen Meatballs In the Crockpot
- Add the meatballs and sauce to the crockpot. Place frozen meatballs in the crockpot and pour the marinara sauce over the top.
- Cook the meatballs. Cover and cook for about 2½ hours on low, or about 1½ hours on high.
- Add the cheese and finish cooking. Remove the cover and sprinkle the shredded cheese over the top, then cover again and continue to cook for another 30 minutes or until the cheese has melted.
- Serve. Garnish with chopped parsley just before serving warm. Enjoy!
Crockpot Meatball Variations
- Spicy Buffalo: Toss frozen meatballs with buffalo sauce, butter, and Ranch seasoning. Cook on low for 3-4 hours. Serve with ranch dressing, celery, and carrot sticks for a spicy snack or game day appetizer.
- Mediterranean: Toss frozen meatballs with olive oil, lemon juice, garlic, oregano, and feta cheese. Cook on low for 3-4 hours and serve over couscous or with pita bread.
- Grape jelly meatballs. Stir together 1 cup grape jelly and 1 cup chili sauce, then pour over the meatballs. This classic party appetizer always disappears first!
- Sweet and sour meatballs. Toss the meatballs with pineapple chunks, bell peppers, and sweet and sour sauce. Here’s my full recipe for [Sweet and Sour Meatballs].
- BBQ meatballs. Use 2 cups of your favorite barbecue sauce. Add a splash of honey for extra sweetness.
- Tex-Mex meatballs. Combine with 2 cups of salsa and 1 tablespoon of taco seasoning, then top with shredded cheddar during the last 30 minutes.
- Homemade meatballs. Use my Spicy Italian Meatballs in place of frozen. Brown them first so they hold their shape.
Frequently Asked Questions
Cook 2 pounds of frozen meatballs for about 3 hours on low or 2 hours on high, until the sauce is bubbly and the meatballs reach 165°F. For a larger batch of 3 to 4 pounds, plan on 4 to 5 hours on low.
No! Frozen meatballs go straight into the crockpot. If your meatballs are already thawed, they’ll cook faster, so start checking them about an hour early.
Low is best. The meatballs heat through evenly and soak up more flavor from the sauce, with less risk of the sauce scorching around the edges. Use high when you’re short on time.
They’re ready when they’re heated all the way through and reach an internal temperature of 165°F on an instant-read thermometer. The sauce should be hot and bubbly around the edges.
Yes. If they cook too long, the meatballs can get mushy or dry and the sauce can thicken and burn around the edges. Once they’re heated through, switch the slow cooker to warm.
They’ll stay perfect on the warm setting for 2 to 3 hours, which makes them great for parties and game day. Give them a stir every so often, and add a splash of extra sauce if it starts to thicken.
A 4- to 6-quart slow cooker works well for 2 pounds of meatballs. If you double the recipe, use a 6-quart or larger slow cooker.
For a main dish, plan on about ⅓ pound of meatballs per person, which is 5 to 6 average-size meatballs. For an appetizer, plan on 3 to 4 meatballs per person.
Yes, but they’ll need more time. Brown them first so they hold their shape, then cook on low for about 6 hours or on high for 3 hours, until they reach an internal temperature of 165°F.
Recipe Tips
- No pre-browning needed: Just add the frozen meatball to the slow cooker, drop into the sauce and the slow cooker takes care of the rest.
- Layer: Pour a little sauce in the bottom of the crockpot before adding the meatballs to help prevent sticking.
- Cook Low and Slow: Low heat yields the most flavorful, tender results.
- Add Cheese at the End: Top with mozzarella or Parmesan during the last 30 minutes for extra gooeyness.
Storing and Reheating
- Refrigerator: store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: transfer cooled meatballs to freezer bags and store frozen for up to 2 months. Thaw overnight in the fridge.
- To reheat: either microwave the meatballs, or reheat in a saucepan over medium heat. You may want to add an extra 1-2 tablespoons of marinara sauce to the pan.
More Meatball Recipes You’ll Love
Crockpot Italian Meatballs Recipe
Ingredients
- 2 pounds Italian meatballs, frozen
- 3 one 24-oz jar) marinara sauce
- 1 cup mozzarella cheese, shredded
- 1 tablespoon parsley, chopped (for garnish)
Instructions
- In a slow cooker, add the frozen meatballs and pour the marinara sauce over the top.
- Cover and cook on low heat for about 2½ hours, or on high for 1½ hours. Remove the cover and sprinkle the shredded cheese over the top, then cover again and continue to cook for another 30 minutes or until the cheese has melted.
- Garnish with chopped parsley just before serving warm. Enjoy!
Notes
- Refrigerator: store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: transfer cooled meatballs to freezer bags and store frozen for up to 2 months. Thaw overnight in the fridge.
- To reheat: either microwave the meatballs, or reheat in a saucepan over medium heat. You may want to add an extra 1-2 tablespoons of marinara sauce to the pan.
Nutrition
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Categories:
Appetizers, Beef, Crockpot, Easy Weeknight Meals, Meal Prep, Nut-Free, Reader Favorites,
My frozen meatballs had thawed {my mistake}, but still a good and easy dish.
Thank you for sharing
Can I use canned tomato sauce instead of marinara
Sure! You may want to season it up a bit more, though, since canned tomato sauce is a bit more bland than marinara.