Slow Cooker Garlic Butter Meatballs
These Slow Cooker Garlic Butter Meatballs are tender, juicy, and bursting with rich, buttery garlic flavor. Slow cooking lets the sauce seep into every meatball, creating a comforting, melt in your mouth texture. Perfect for easy weeknight dinners or cozy gatherings, they pair beautifully with pasta, rice, or crusty bread.
Ingredients
- 1 pound ground beef or mix of beef and pork
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese
- 3 cloves garlic minced
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning or parsley
- ½ cup chicken broth or water
Optional:
- chili flakes for heat extra herbs for garnish.
Instructions
Step 1: Prepare the Meatballs
- In a large bowl, mix ground meat, breadcrumbs, egg, Parmesan, ½ teaspoon salt, ¼ teaspoon pepper, and garlic.
- Use your hands or a spoon to combine. Don’t overmix; it makes the meat tough.
- Form the mixture into 1½-inch meatballs. Try to make them the same size for even cooking.
Step 2: Brown the Meatballs (Optional)
- Heat 1 tablespoon butter in a skillet over medium heat.
- Add meatballs and brown on all sides for 2–3 minutes.
- This step adds flavor but is optional.
Step 3: Make Garlic Butter Sauce
- In the same skillet, melt 2 tablespoons butter.
- Add minced garlic and cook for 30 seconds. Don’t let it burn.
- Add chicken broth, remaining salt, pepper, and Italian seasoning. Stir and bring to a gentle simmer.
Step 4: Cook in the Slow Cooker
- Place meatballs in the slow cooker. Pour garlic butter sauce over them.
- Cover and cook on low for 4–6 hours, or high for 2–3 hours.
- The meatballs should be tender and fully cooked inside.
Step 5: Serve
- Transfer meatballs to a serving dish. Spoon extra sauce over them.
- Serve with pasta, rice, mashed potatoes, or crusty bread.
- Garnish with parsley if you like.
Video
Notes
📝 Notes
- Use fresh ground beef for best flavor.
- Substitute with ground turkey or chicken for a lighter option.
- Add extra garlic or herbs to taste.
- Form meatballs evenly to ensure uniform cooking.
- Simmer on low in the slow cooker for maximum tenderness.
- Stir sauce occasionally to coat meatballs evenly.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Freeze cooked meatballs for up to 2 months for meal prep convenience.