Honestly, Why I Keep Coming Back to Frozen Meatballs in the Crockpot
You know those days when you’re just a hair’s breadth away from dialling for takeout? That’s exactly who this crockpot frozen meatballs recipe is for. My sister first showed me how to make these when I moved out (with more enthusiasm than skill, honestly) and now it’s basically my not-so-secret weapon for survival when work’s nuts or I just can’t face more dishes. Once, my cousin tried to tell a story this dish was bland—she was roundly overruled at the next family get-together. There may have been some very passionate gesturing with spoons. Anyway, I give these meatballs two thumbs up for being way fancier than the effort they take. If you’re feeling lazy: I salute you.
Why You’ll Love Making This (According to my kitchen disasters)
I make this on evenings when everything else feels like herding cats. It’s one of those throw-it-in dishes; my family goes bananas for it (especially if I sneak in a bit of extra sauce). One time I tried to make them with homemade meatballs and just… let’s say I’ve learned there’s no shame in frozen. Biggest win? The genius of the crockpot is you can forget about it for a few hours and it won’t hold it against you. On days where I’m feeling organized (rare!) I’ll even jazz up the sauce. Most of the time though? Meatballs + sauce + crockpot + hope for the best.
Your Ingredient Cheat Sheet (Substitutions Welcome)
- 1 bag (about 24 oz or 680g) frozen meatballs (Italian style, homestyle, turkey—whatever’s in your freezer, really; Grandma claims only Brand X does it justice, but I can’t tell the difference. My friend Lou uses veggie balls—go wild!)
- 2 cups of your favorite pasta sauce (jarred, homemade… no shame if it comes form a can. I like the chunky kind.)
- 1/2 cup water (bit odd but it keeps things from getting dry)
- 1 teaspoon garlic powder (or smash a clove if you’ve got the energy)
- 1 teaspoon dried Italian herbs (oregano, basil, whatever’s within arm’s reach)
- 1/2 teaspoon crushed red pepper flakes (totally optional, I leave it out for the kids)
- 1 tablespoon Worcestershire sauce (makes it a little deeper—I skip it sometimes, honestly)
- 1 handful shredded mozzarella cheese (or cheddar, or skip—my youngest likes it plain!)
- Chopped fresh parsley, to serve (if you’re feeling fancy, or have leftovers in the fridge)
My Not-So-Precise Directions
- Pour the frozen meatballs into your crockpot—just dump them in, don’t overthink the arrangement.
- Pour the pasta sauce over the meatballs, then add the water. I swirl the water in the empty sauce jar first to get every last bit (waste not, want not!)
- Sprinkle in the garlic powder, dried herbs, red pepper flakes (if using), and Worcestershire sauce. Stir a little; don’t stress about perfect mixing—it all comes together. This is where I usually sneak a taste of sauce, just to check the vibes.
- Set your crockpot to low and cook for 4–6 hours. Or if you’re running late (who isn’t?), set it to high for 2–3 hours.
- About 15 minutes before serving, toss in that handful of shredded mozzarella. Lid back on so it gets all melty and delicious. If you forget, it’s fine—just sprinkle cheese on top of the servings.
- Give everything a gentle stir. Don’t worry if things look a bit weird—the cheese sometimes gets stringy. Looks funny, tastes amazing.
- Top with chopped parsley before serving, or don’t—nobody in my family ever notices but I do it anyway.
Some Notes, Straight from My Mistakes
- I’ve tried using frozen meatballs straight from the freezer every time, and honestly they never failed me.
- Cheapest pasta sauce always seems to taste better to me after slow cooking, though that could just be me rationalizing tiny grocery runs.
- If your sauce looks thin, be patient—it usually thickens up by the end. Or, just ladle it over rice instead of pasta.
- I sometimes add a splash more water if the crockpot seems dry halfway through, but that’s rare.
Variations I’ve Actually Tried (And a Dud)
- I swapped in barbecue sauce once, served on little rolls—pretty good, though sweeter than expected.
- Used cranberry sauce + chili sauce during the holidays (thanks Aunt Dot!)—oddly, it worked.
- Once tried salsa instead of pasta sauce… actually, I find it works better if you add a can of black beans as well. Otherwise kinda strange.
- Did try homemade meatballs fully raw and they came apart. Wouldn’t recommend. Frozen is easier here!
If You Don’t Have a Crockpot
You can try this in a heavy Dutch oven on low in the oven. Just check it every hour or so, and you’ll probably want to add a splash more water. Or borrow a slow cooker; folks love being useful.
Storing—But Let’s Be Real
If you somehow have leftovers (rare in my house, honestly), pop them in a container in the fridge. They’ll last 2 or 3 days. I think they taste better the next day—maybe it’s just my low sleep level talking. Reheat on the stove or even in the microwave (in short bursts, or you’ll end up nuking the cheese into oblivion).
Serving: How We Actually Eat These
Usually over spaghetti, but I’m not picky. Sometimes I scoop ‘em over mashed potatoes if I’m in a mood. My brother likes them tucked into hoagie rolls and smothered with extra cheese. Once my kid just ran off with a meatball and a fork like it was her destiny. Family tradition, I guess?
Things I Learned the Hard Way (Pro Tips, Kinda)
- Don’t try to rush the cook time, especially if you’re using a low-sauce ratio. I once tried blasting on “high” for only an hour and ended up with meatball fossils. Not tasty.
- If you’re doubling the batch, only add extra water if using lots of sauce—otherwise, soupy city.
- Putting cold cheese on at the end won’t melt nicely; it’s worth waiting at least 10 minutes.
Questions Folks Have Actually Asked Me
Can I use raw homemade meatballs? I mean, technically yes, but they fall apart on you. Frozen’s the lazy chef’s best friend here.
Do I need to thaw the meatballs first? Nope. Straight from the freezer, right into the crockpot. Trust me.
Is this safe to cook on low if I’m leaving for work? I do it all the time—just don’t leave it for more than 8 hours or else the sauce gets kinda weird.
What if my sauce is too thick? Stir in a splash more water. Or even a splash of broth if you’ve got it.
Can I skip the cheese? Absolutely! Half my family prefers it that way, go figure.
What’s the best pasta? Honestly, whatever box isn’t empty. Penne, spaghetti, rotini—no wrong answers.
And hey, if all else fails, just have a laugh and eat the meatballs straight out of the crockpot; no judgement here. In fact, I sometimes do. Okay, that’s enough rambling—go make those meatballs!
Ingredients
- 1 bag (about 24 oz or 680g) frozen meatballs (Italian style, homestyle, turkey—whatever’s in your freezer, really; Grandma claims only Brand X does it justice, but I can’t tell the difference. My friend Lou uses veggie balls—go wild!)
- 2 cups of your favorite pasta sauce (jarred, homemade… no shame if it comes form a can. I like the chunky kind.)
- 1/2 cup water (bit odd but it keeps things from getting dry)
- 1 teaspoon garlic powder (or smash a clove if you’ve got the energy)
- 1 teaspoon dried Italian herbs (oregano, basil, whatever’s within arm’s reach)
- 1/2 teaspoon crushed red pepper flakes (totally optional, I leave it out for the kids)
- 1 tablespoon Worcestershire sauce (makes it a little deeper—I skip it sometimes, honestly)
- 1 handful shredded mozzarella cheese (or cheddar, or skip—my youngest likes it plain!)
- Chopped fresh parsley, to serve (if you’re feeling fancy, or have leftovers in the fridge)
Instructions
-
1Pour the frozen meatballs into your crockpot—just dump them in, don’t overthink the arrangement.
-
2Pour the pasta sauce over the meatballs, then add the water. I swirl the water in the empty sauce jar first to get every last bit (waste not, want not!)
-
3Sprinkle in the garlic powder, dried herbs, red pepper flakes (if using), and Worcestershire sauce. Stir a little; don’t stress about perfect mixing—it all comes together. This is where I usually sneak a taste of sauce, just to check the vibes.
-
4Set your crockpot to low and cook for 4–6 hours. Or if you’re running late (who isn’t?), set it to high for 2–3 hours.
-
5About 15 minutes before serving, toss in that handful of shredded mozzarella. Lid back on so it gets all melty and delicious. If you forget, it’s fine—just sprinkle cheese on top of the servings.
-
6Give everything a gentle stir. Don’t worry if things look a bit weird—the cheese sometimes gets stringy. Looks funny, tastes amazing.
-
7Top with chopped parsley before serving, or don’t—nobody in my family ever notices but I do it anyway.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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