Busy weeknights just got easier! These Frozen Meatballs In A Crock-Pot are perfect for effortless dinners, party appetizers, or meal prep.
It’s Wednesday night: I am midweek and all-the-way tired. Thinking ahead to Thursday, which is filled with work, school, after-school activities, and the like, I need to plan ahead if we are going to eat anything other than cold cereal for dinner that evening! Fortunately, my Wednesday brainstorming session works. And once again, my Crock-Pot comes to the rescue for that Thursday night dinner plan.
My kids aren’t big fans of typical Crock-Pot stews or saucy roasts, but they do like meatballs. Meatballs in sauce over spaghetti, meatball subs, meatballs on toothpicks dipped in a sauce—you name it, they’ll eat the meatballs! Given our busy schedules, this recipe for frozen meatballs in the Crock-Pot is a lifesaver. It’s a matter of opening the bag of frozen meatballs and tossing them into the Crock-Pot. You don’t even have to thaw them. From there, it’s as simple as adding sauce, water, seasonings, and cheese. The main part of the meal is ready to go by evening, and I can just add cooked pasta or pile these babies onto a toasted hoagie roll.
There are so many different meals you can make using these meatballs as the base! My family’s favorites are meatballs with spaghetti and meatball hoagies, but you can also use these for baked pasta dishes or cocktail meatballs. Keeping a bag of frozen meatballs in the freezer is a smart, economical idea, and this recipe makes the most of their benefits.
Tips On Food Safety
While it is safe to throw your frozen meatballs directly into the Crock-Pot at the start of this recipe, keep in mind that they do need to cook fully. The long, slow cooking time is ideal, and results in tender, flavorful meatballs. However, even following the cook time instructions of 6 hours on low, it is a good idea to keep a meat thermometer on hand. Sometime during the last 30 minutes of cooking, take a single meatball out and let it cool a few seconds. Using the meat thermometer, check the internal temperature of the meatball. It should be at least 165°F. This quick double-check is an easy way to ensure food safety regulations are followed.
How Do I Store Leftovers?
Take leftovers out of the ceramic Crock-Pot (it retains heat for a long time) and place them in a separate container to cool. You can store cooled meatballs in the fridge for up to 3 or 4 days. Refreezing is generally not recommended, since the meatballs started out frozen.
Serving Suggestions
For a traditional meal, serve these meatballs over cooked spaghetti. Frozen garlic bread or fresh bread with Easy Garlic Butter is delicious on the side. Alternatively, use the meatballs as the base for a Meatball Sub or adorable little Meatball Sliders. In our family, we like fries with meatball sandwiches. Try homemade French Fries or these Perfect Fries In An Air Fryer for a quick side.
Frozen Meatballs In Crock-Pot
Ingredients
- 1 bag frozen meatballs 32 ounces
- 1 jar marinara sauce 24 ounces
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup Parmesan cheese grated
- 1/2 cup mozzarella cheese shredded
- Freshly chopped basil for garnish
Instructions
- Spray the inside of the Crock-Pot with nonstick cooking spray.
- Place the frozen meatballs into the Crock-Pot. Pour the marinara sauce and water over the meatballs. Sprinkle with garlic powder, oregano, salt, and pepper.
- Cover the Crock-Pot and set to cook on low for 6 hours. When the time is done, mix in the mozzarella and Parmesan and stir to combine.
- Garnish with fresh basil. Serve hot over cooked pasta or with a side of bread.
I’m making this today. It smell and look delicious. Can’t wait to try
Hi Lillian, hope you enjoyed it! I love that recipe.
Made the meatballs, came out perfect, will use this method all the time.
That’s great to hear! Thanks so much Henrietta.