Here’s a super simple way to make Frozen Meatballs in the Crockpot—perfect for busy days because you don’t even need to thaw them.
🧾 Ingredients
- 1–2 lbs frozen meatballs (beef, pork, turkey, or combo)
- 1 jar (about 24 oz) marinara sauce or your favorite pasta sauce
- 1/2 cup water or broth (optional, for thinner sauce)
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder (optional)
- 1/4 tsp red pepper flakes (optional for heat)
- Fresh parsley or grated Parmesan for garnish
👩🍳 Instructions
- Add Ingredients to Crockpot
- Place the frozen meatballs directly in the slow cooker.
- Pour the marinara sauce over them.
- Sprinkle in Italian seasoning, garlic powder, and red pepper flakes.
- Add water or broth if you want a thinner sauce.
- Cook
- Low: 6–7 hours
- High: 3–4 hours
- Meatballs should be fully cooked (internal temp 160–165°F / 71–74°C depending on meat type).
- Serve
- Garnish with parsley or Parmesan.
- Serve with pasta, rice, or in sub sandwiches.
✅ Pro Tips:
- No need to thaw the meatballs—they cook perfectly from frozen.
- For a thicker sauce, remove the lid in the last 30 minutes of cooking.
- Add bell peppers or onions at the start for extra flavor.
If you want, I can also give you a “sweet & tangy” slow cooker version or a Swedish-style creamy meatball version.
Do you want me to share one of those?
