Crockpot Meatballs

Name: Crockpot Meatballs
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: american
Ingredients: 600 g ground beef (80/20 lean-to-fat ratio); 0.5 cup breadcrumbs (plain, unseasoned); 1 pcs egg (large, lightly beaten); 3 pcs garlic (cloves, minced); 1 pcs onion (small, finely grated); 0.25 cup parmesan cheese (freshly grated); 1 pinch salt; 1 pinch black pepper; 1 cup grape jelly; 1 cup chili sauce; 1 tbsp lemon juice (freshly squeezed); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

8/10

Juicy, tender meatballs simmered low and slow in a sweet and tangy sauce until they soak up every bit of flavor. Perfect for game day, potlucks, or piling onto crusty rolls for an easy weeknight dinner with almost no hands-on effort.

PREP

15m

COOK

240m

SERVES

100 G

512 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and line a baking sheet.
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
mix · ~3 min
Combine the meatball ingredients.
1.In a large mixing bowl, combine the ground beef, breadcrumbs, beaten egg, minced garlic, grated onion, and parmesan.
2.Season with a pinch of salt and black pepper.
3.Mix gently with your hands just until everything comes together — don't overwork.
TIPOvermixing makes the meatballs tough. Stop as soon as the ingredients are evenly distributed.
prep · ~5 min
Shape the meatballs.
1.Roll the mixture into 20-24 golf ball-sized meatballs, about 1.5 inches in diameter.
2.Arrange them on the prepared baking sheet, spacing them evenly.
TIPWetting your hands with a little water keeps the mixture from sticking while you roll.
bake · ~18 min
Bake the meatballs until browned.
Transfer the baking sheet to the preheated oven and bake for 15-18 minutes, until the meatballs are lightly browned on the outside but not fully cooked through. They will finish cooking in the slow cooker.
mix · ~1 min
Whisk together the sauce.
In the slow cooker insert, whisk together the grape jelly, chili sauce, and freshly squeezed lemon juice until smooth and well blended.
mix · ~1 min
Add meatballs and coat with the sauce.
Transfer the browned meatballs into the slow cooker. Gently stir to coat each meatball evenly in the sauce mixture.
simmer · ~240 min
Slow cook the meatballs.
Cover the slow cooker and cook on low for 4 hours, or on high for 2 hours. Resist the urge to lift the lid during cooking — the slow cooker loses heat each time.
TIPCooking on low yields the most tender meatballs. The sauce will thicken and the flavors meld beautifully.
garnish
Stir gently, garnish with parsley, and serve.
Once done, stir the meatballs gently to re-coat them in the thickened sauce. Transfer to a serving dish and scatter fresh chopped parsley over the top. Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use 80/20 ground beef for juicy meatballs; leaner blends can turn out dry.
2
Grate the onion finely so it melts into the meatball, adding moisture without chunks.
3
Wet your hands with water before rolling to prevent the mixture from sticking.
4
Bake the meatballs before slow-cooking to develop a browned crust and prevent them from falling apart.
5
Cook on low for the full 4 hours to keep the meatballs tender and let the sauce deepen.
6
Stir gently before serving to re-coat the meatballs in the thickened, glossy sauce.
7
Leftover meatballs keep well in the fridge for up to 4 days and freeze beautifully.

RECIPE VARIATIONS

Adapt it for your goals.

spicy

Spicy

Add 1/2 teaspoon of red pepper flakes or a minced serrano pepper to the sauce for a kick of heat that balances the sweetness.

turkey

Turkey

Substitute ground turkey for beef and add 2 tablespoons of olive oil to the mix to keep the meatballs from drying out.

low sugar

Low-sugar

Replace the grape jelly with a sugar-free jam or a reduced-sugar fruit spread, and use a no-sugar-added chili sauce to cut sugar without sacrificing flavor.

herb infused

Herb-infused

Mix 1 teaspoon of dried oregano or Italian seasoning into the meatball mixture for a savory herb note that pairs with the sweet-tangy sauce.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Source of Protein

Ground beef provides high-quality protein essential for muscle repair and satiety.

✓

Contains Calcium from Parmesan

Freshly grated Parmesan cheese adds a modest amount of calcium and flavor without overwhelming the dish.

✓

Provides Iron

Beef is a natural source of heme iron, which supports healthy oxygen transport in the blood.

QUESTIONS?

Frequently asked questions

Yes, you can use frozen pre-cooked meatballs — skip the baking step and add them directly to the sauce, then cook on low for 2–3 hours until heated through.