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A top-down view of delicious Crockpot Garlic Parmesan Meatballs simmering in a rich, creamy red sauce with fresh basil in a black slow cooker, with a wooden spoon.
Daniel

Crockpot Garlic Parmesan Meatballs

Tender, juicy meatballs simmered in an irresistibly rich and creamy garlic parmesan sauce, all made effortlessly in your slow cooker. The perfect comfort food for an easy weeknight dinner or a crowd-pleasing appetizer.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Italian-American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef 80/20 recommended
  • 1 lb ground pork
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs lightly beaten
  • 1/4 cup milk
  • 1 tbsp minced garlic
  • 1 tsp onion powder
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil for browning
For the Garlic Parmesan Sauce
  • 1/2 cup unsalted butter 1 stick
  • 8 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley for garnish
  • 1 tbsp cornstarch + 2 tbsp cold water optional, for thickening

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Mixing Bowl
  • Large skillet
  • Whisk

Method
 

  1. In a large mixing bowl, combine the ground beef, ground pork, Panko breadcrumbs, 1/2 cup Parmesan cheese, beaten eggs, milk, 1 tbsp minced garlic, onion powder, Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands until just combined. Be careful not to overmix.
  2. Roll the mixture into 1.5-inch meatballs. Heat the olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides. They do not need to be cooked through. Transfer the browned meatballs to the basin of your slow cooker.
  3. In the same skillet, reduce the heat to medium. Add the butter and let it melt. Add the 8 cloves of minced garlic and cook for about 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.
  4. Whisk in the chicken broth, bringing it to a simmer. Slowly pour in the heavy cream and bring back to a gentle simmer. Remove from heat and stir in the 1 cup of freshly grated Parmesan cheese until it's melted and the sauce is smooth. Season with salt and pepper to taste.
  5. Pour the garlic parmesan sauce evenly over the meatballs in the slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the meatballs are cooked through and tender.
  6. If you prefer a thicker sauce, mix the optional cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking. Just before serving, stir in the fresh parsley. Serve hot, spooning extra sauce over the meatballs.

Notes

For best results, use freshly grated Parmesan cheese as it melts much smoother than pre-shredded varieties. For a hands-off browning option, you can bake the meatballs on a baking sheet at 400°F (200°C) for 15-20 minutes. These meatballs are fantastic served over pasta, rice, or zucchini noodles, or on their own as an appetizer with crusty bread for dipping. Store leftovers in an airtight container in the refrigerator for up to 3 days.