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4.89 from 9 votes

Crockpot Italian Meatballs Recipe

This recipe for cooking frozen meatballs in the crockpot is the absolute easiest way to prepare warm, delicious meatballs for a variety of different uses. Serve these over a bed of pasta, add them to a pasta bake, make meatball subs, and so much more.
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Appetizer, Main Course
Cuisine: American, Italian
Servings: 6 people
Calories: 473kcal
Author: The Carefree Kitchen

Ingredients

  • 2 pounds Italian meatballs frozen
  • 3 cups marinara sauce
  • 1 cup mozzarella cheese shredded
  • 1 tablespoon parsley chopped (for garnish)
US Customary - Metric

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

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.

Nutrition

Calories: 473kcal | Carbohydrates: 5g | Protein: 31g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 124mg | Sodium: 589mg | Potassium: 694mg | Fiber: 1g | Sugar: 3g | Vitamin A: 547IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 2mg