Slow Cooker Italian Meatballs
Minimal prep, maximum flavor—these slow cooker Italian meatballs are a lazy-day lifesaver. Just toss everything in and let your slow cooker do the work while you kick back.
Equipment
- Slow cooker Essential for hands-off cooking
- Measuring spoons For seasoning
- Serving utensils For dishing up pasta or hoagies
Ingredients
- 2 lbs frozen Italian meatballs (store-bought or homemade)
- 24 oz jar of marinara sauce
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
- Cooked pasta or hoagie rolls for serving
Instructions
- Spray the inside of the slow cooker with non-stick cooking spray or lightly oil it to prevent sticking.
- Place the frozen meatballs in the slow cooker. Pour the marinara sauce over the top, ensuring all meatballs are evenly coated.
- Sprinkle Italian seasoning, garlic powder, onion powder, salt, and pepper over the meatballs and sauce. Stir gently to combine.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours until the meatballs are heated through and tender.
- Serve the meatballs over cooked pasta or hoagie rolls. Garnish with fresh basil or parsley if desired.
Notes
Kid-approved, freezer-friendly, and totally stress-free. Great for busy weeknights or when you just can't be bothered to cook. Serve over pasta or hoagies and you’ve got dinner handled.
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