Crock Pot Meatloaf Meatballs
Reminiscent of a comforting family meal, these Crock Pot Meatloaf Meatballs have minimal ingredients, use frozen meatballs and a sauce that really takes it over the top!
A DELICIOUS MEATBALL RECIPE
Who doesn’t love a comforting meatloaf? It has always been one of my go-to meal any time of the year. So I thought, why not turn that comforting meal into some meatballs? It’s like small little delicious bites of meatloaf! With frozen meatballs and standard meatloaf ingredients, you can make a simply delicious appetizer, snack or meal! These are great for parties, at home for movie night, game night or just because. If you want an easy but delicious appetizer, then you have to try this Crock Pot Meatloaf Meatball recipe!
TIPS FOR MAKING CROCK POT MEATLOAF MEATBALLS:
- Chicken broth or water may be used instead of beef broth.
- These meatballs are super flavorful. I was inspired by a meatloaf sauce but it also tastes like a classic burger condiment topping minus the pickles.
- This would make awesome mini subs when topped with cheese.
- You can use any meatballs that you like. I like the homestyle meatballs as it gives it a more meatloaf flavor.
- These meatballs do not need to be defrosted before cooking, they go in frozen.
- Depending on how much time you have, you can cook these on high or low.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- meatballs
- ketchup
- brown sugar
- beef broth
- mustard
- Worcestershire sauce
- onion powder
HOW TO MAKE CROCK POT MEATLOAF MEATBALLS:
Combine all ingredients in a 3qt or larger slow cooker and cook on high heat for 2 to 2.5 hours or low heat for 3 to 4 hours.
Reduce the slow cooker to warm and serve.
Top with chopped parsley if desired.
HOW TO STORE:
- This Crock Pot Meatloaf Meatball Recipe is good for up to 4 days in an airtight container in the refrigerator and can be reheated in the microwave or slow cooker.
- I do not recommend freezing this after cooking.
CRAVING MORE RECIPES?
Crock Pot Meatloaf Meatballs
Ingredients
- 2 pounds frozen meatballs
- 1 ½ cups ketchup
- ½ cup light brown sugar
- ½ cup beef broth
- 2 Tablespoons yellow mustard
- 1 Tablespoons Worcestershire sauce
- ½ teaspoon onion powder
- freshly chopped parlsey, for serving (optional)
Instructions
- Combine all ingredients in a 3-quart or larger slow cooker and cook on high heat for 2 to 2.5 hours or low heat for 3 to 4 hours.
- Reduce the slow cooker to warm and serve.
- Sprinkle with chopped parley for a little color before serving (optional)
Notes
- Chicken broth or water may be used instead of beef broth.
- These meatballs are super flavorful. I was inspired by a meatloaf sauce but it also tastes like a classic burger condiment topping minus the pickles.
- This would make awesome mini subs when topped with cheese.
- You can use any meatballs that you like. I like the homestyle meatballs as it gives it a more meatloaf flavor.
- These meatballs do not need to be defrosted before cooking, they go in frozen.
- Depending on how much time you have, you can cook these on high or low.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Yum!! Great combo of flavors! Huge hit, we served with mashed potatoes 🙂
Everyone loved these and they were so easy to make!
Makes my day to hear that – thank you Jennifer!
I can only have chicken or turkey ( no beef or pork) so would ground chicken or turkey be ok to use in this recipe as I would need to make my own meatballs using one of these. Would I need to add anything else to the meatballs?
I will be making these soon. Yummy!
Hope you love them!