18 Easy Crock Pot Frozen Meatballs Flavorful Recipes

Craving hearty, fuss-free meals that practically cook themselves? Look no further! These 18 easy Crock Pot frozen meatball recipes are your ticket to delicious dinners—no thawing required. From cozy Italian wedding soup to sticky-sweet Hawaiian bites, we’ve got flavor-packed ideas for every craving. Whether it’s a busy weeknight or game-day gathering, let your slow cooker do the work while you savor every bite!

Sweet and Sour Crock Pot Meatballs

These tender meatballs simmer in a sticky-sweet sauce that’s equal parts tangy and comforting—perfect for game day or a fuss-free weeknight.

Ingredients:

• 1 lb frozen homestyle meatballs (or homemade)
• 1 cup pineapple juice
• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1/2 cup diced bell pepper (any color)
• 1/2 cup pineapple chunks (canned or fresh)

Instructions:

1. In a 4-quart crock pot, whisk together pineapple juice, ketchup, brown sugar, rice vinegar, soy sauce, cornstarch, garlic powder, and ginger until smooth.
2. Add meatballs, bell pepper, and pineapple chunks, stirring gently to coat. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway.
3. When done, the sauce should be glossy and cling to the meatballs. Serve over rice or with toothpicks for easy snacking!

The magic here? The cornstarch thickens the sauce without extra fuss—just dump and go. Tip: For extra zing, add a pinch of red pepper flakes with the sauce ingredients.

BBQ Crock Pot Meatballs

These BBQ Crock Pot Meatballs are the ultimate fuss-free party appetizer—just toss everything in the slow cooker and let the tangy, smoky flavors work their magic!

• 2 lbs frozen homestyle meatballs (or 1 lb each ground beef and pork for homemade)
• 1 cup BBQ sauce (use a smoky-sweet variety)
• 1/2 cup grape jelly
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika

1. In a 4-qt slow cooker, whisk together 1 cup BBQ sauce, 1/2 cup grape jelly, 2 tbsp Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp smoked paprika until smooth.
2. Add meatballs and stir gently to coat. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway.
3. Serve straight from the crock pot with toothpicks—the glaze will be glossy and cling perfectly to each tender meatball.

Tip: For homemade meatballs, mix 1 lb each ground beef and pork with 1/4 cup breadcrumbs, 1 egg, 1 tsp salt, and 1/2 tsp black pepper. Roll into 1-inch balls and bake at 375°F for 20 minutes before adding to the sauce.

Teriyaki Crock Pot Meatballs

These sweet-savory meatballs simmer in a sticky teriyaki glaze, making them the perfect fuss-free appetizer or weeknight dinner star.

Ingredients:

• 1 lb ground beef (or pork/turkey blend)
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup teriyaki sauce (store-bought or homemade)
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a large bowl, combine ground beef, panko, egg, garlic, ginger, salt, and pepper. Mix gently with hands until just combined (don’t overwork). Roll into 1-inch balls.
2. Whisk together teriyaki sauce, honey, rice vinegar, and sesame oil in the crock pot. Add meatballs and gently toss to coat.
3. Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours, stirring once halfway, until meatballs reach 165°F internally.
4. Garnish with green onions before serving over rice or with toothpicks for easy grabbing.

The slow cooker lets the glaze thicken into a glossy, caramel-like coating while keeping the meatballs incredibly tender.

Tip: For extra texture, broil the meatballs on a baking sheet for 2-3 minutes after crock pot cooking to crisp the edges.

Crock Pot Swedish Meatballs

These tender, savory Swedish meatballs simmer all day in a creamy gravy, making them the ultimate fuss-free comfort food.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1 tsp onion powder
• 1/2 tsp ground allspice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups beef broth
• 1 cup heavy cream
• 2 tbsp Worcestershire sauce
• 2 tbsp cornstarch (mixed with 2 tbsp cold water)
• Fresh parsley, for garnish

Instructions:

1. In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, onion powder, allspice, salt, and black pepper. Mix gently with your hands, then roll into 1-inch meatballs.
2. Place meatballs in a 6-quart slow cooker. Pour in beef broth, heavy cream, and Worcestershire sauce, ensuring meatballs are mostly submerged.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until meatballs are cooked through.
4. Stir in cornstarch slurry and cook uncovered on HIGH for 15 minutes, until gravy thickens.
5. Garnish with fresh parsley before serving.

The slow cooker melds the warm spices and creamy gravy into the meatballs, giving them that signature IKEA-style richness without the work.

Tip: For extra depth, brown the meatballs in a skillet before adding them to the slow cooker—just 2 minutes per side does the trick!

Honey Garlic Crock Pot Meatballs

These Honey Garlic Crock Pot Meatballs are the ultimate crowd-pleaser—sticky-sweet, savory, and hands-off thanks to your slow cooker!

• 1 (32 oz) bag frozen fully-cooked meatballs (or 2 lbs homemade)
• 1/2 cup honey
• 1/3 cup soy sauce
• 1/4 cup ketchup
• 2 tbsp minced garlic
• 1 tbsp rice vinegar
• 1/2 tsp crushed red pepper flakes
• 1 tbsp cornstarch + 1 tbsp water (for slurry)
• Sesame seeds and sliced green onions (for garnish)

1. In a medium bowl, whisk together 1/2 cup honey, 1/3 cup soy sauce, 1/4 cup ketchup, 2 tbsp minced garlic, 1 tbsp rice vinegar, and 1/2 tsp red pepper flakes.
2. Place meatballs in the crock pot and pour sauce over them. Stir gently to coat.
3. Cover and cook on LOW for 3–4 hours or HIGH for 2 hours, stirring once halfway.
4. In the last 30 minutes, mix 1 tbsp cornstarch with 1 tbsp water to make a slurry. Stir into the crock pot to thicken the sauce.
5. Garnish with sesame seeds and green onions before serving.

The magic here? The sauce transforms into a glossy, caramelized glaze that clings perfectly to every meatball—no soggy bites! Serve them toothpicked for parties or over rice for a fuss-free dinner.

Tip: For extra depth, add a splash of hoisin sauce to the glaze.

Buffalo Crock Pot Meatballs

These tangy, spicy meatballs are a game-day must-have—just toss everything in the slow cooker and let the flavors meld into perfection.

Ingredients:

• 1 lb ground chicken (or turkey)
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tbsp minced garlic
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup buffalo sauce
• 1/4 cup melted butter
• 1 tbsp honey
• 1/2 cup crumbled blue cheese (optional, for serving)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, combine ground chicken, panko, egg, minced garlic, onion powder, salt, and black pepper. Mix gently until just combined (don’t overwork the meat). Roll into 1-inch balls.
2. In a separate bowl, whisk together buffalo sauce, melted butter, and honey. Pour half into the bottom of a 4-qt crock pot.
3. Arrange meatballs in the crock pot, then pour the remaining sauce over them. Cover and cook on LOW for 3–4 hours or HIGH for 2 hours, until cooked through.
4. Garnish with blue cheese and parsley before serving. The meatballs will be tender with a punchy, caramelized glaze—perfect for piling onto slider buns or skewering as appetizers.

Tip: For extra heat, add a pinch of cayenne to the sauce mix!

Crock Pot Italian Meatballs

These tender, slow-cooked meatballs soak up all the rich flavors of marinara while staying perfectly juicy—no babysitting required!

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 large egg
• 2 tbsp chopped fresh parsley
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 24 oz jar marinara sauce

Instructions:

1. In a bowl, combine ground beef, 1/2 cup Parmesan, 1/4 cup breadcrumbs, egg, 2 tbsp parsley, 2 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp pepper. Mix gently with hands until just combined.
2. Shape into 1.5-inch meatballs (about 18 total) and place in a 4-qt slow cooker. Pour marinara sauce evenly over meatballs.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until meatballs reach 165°F internally.

The long simmer lets the meatballs absorb the sauce’s sweetness while keeping their shape—no dry, crumbly middles here! Serve over pasta or crusty bread for a saucy, satisfying bite.

Tip: For extra flavor, brown meatballs in a skillet for 2 minutes per side before slow-cooking (optional but worth it!).

Spicy Crock Pot Meatballs

These tender, saucy meatballs pack a slow-cooked punch of heat and sweetness—perfect for game day or an easy weeknight crowd-pleaser.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1 (12 oz) bottle chili sauce (e.g., Heinz)
• 1/2 cup grape jelly
• 1 tbsp Worcestershire sauce

Instructions:

1. In a bowl, combine ground beef, panko, egg, 2 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cayenne, and 1/2 tsp salt. Mix gently with hands until just combined (don’t overwork). Roll into 1-inch balls.
2. Whisk together chili sauce, grape jelly, and 1 tbsp Worcestershire in the crock pot until smooth. Add meatballs and stir gently to coat.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway, until meatballs reach 165°F internally.

The magic here? The jelly caramelizes into a sticky glaze while the chili sauce keeps the spice bold—no bland, mushy meatballs here!

Tip: For extra heat, add a diced jalapeño to the sauce or swap the cayenne for 1/4 tsp crushed red pepper flakes.

Crock Pot Cranberry Meatballs

These sweet-and-savory meatballs simmer in a tangy cranberry glaze, making them the ultimate fuss-free party appetizer or weeknight dinner star.

Ingredients:

• 1 (32 oz) bag frozen fully cooked meatballs (or 2 lbs homemade)
• 1 (14 oz) can jellied cranberry sauce
• 1 cup chili sauce
• 1/4 cup packed brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp onion powder

Instructions:

1. In a 4-qt slow cooker, whisk together the cranberry sauce, chili sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder until smooth.
2. Add the meatballs and stir gently to coat. Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, stirring once halfway, until the sauce is glossy and meatballs are heated through.
3. Serve warm with toothpicks for dipping or over mashed potatoes for a hearty meal.

The magic here is how the cranberry sauce melts into a sticky glaze that clings to every meatball—no pre-thawing or browning required!

Tip: For a spicier kick, swap regular chili sauce with the hot variety or add a pinch of red pepper flakes.

Grape Jelly Crock Pot Meatballs

These sweet-and-savory meatballs are the ultimate crowd-pleaser—just toss everything in the slow cooker and let the magic happen!

Ingredients:

• 1 (32 oz) bag frozen fully cooked meatballs (or 2 lbs homemade)
• 1 (12 oz) bottle chili sauce
• 1 cup grape jelly
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder

Instructions:

1. In a 4-qt slow cooker, whisk together 1 (12 oz) bottle chili sauce, 1 cup grape jelly, 2 tbsp Worcestershire sauce, 1 tsp garlic powder, and 1/2 tsp onion powder until smooth.
2. Add the frozen meatballs and stir gently to coat. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway.
3. Serve warm straight from the pot, with toothpicks for easy grabbing!

The jelly caramelizes slightly as it cooks, giving the meatballs a glossy, sticky-sweet glaze that’s downright addictive.

Tip: For a tangier kick, swap half the grape jelly for cranberry sauce.

Crock Pot Meatball Stroganoff

This creamy, comforting stroganoff turns frozen meatballs into a fuss-free weeknight hero—just set it and forget it!

Ingredients:

• 1 (26 oz) bag frozen homestyle meatballs
• 1 (10.5 oz) can cream of mushroom soup
• 1 (8 oz) can sliced mushrooms, drained
• 1 cup beef broth
• 1/2 cup sour cream
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 8 oz egg noodles, cooked
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a 6-quart crock pot, combine frozen meatballs, cream of mushroom soup, mushrooms, beef broth, Worcestershire sauce, garlic powder, onion powder, and black pepper. Stir gently.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until meatballs are heated through and sauce is bubbly.
3. Stir in sour cream until fully combined. Serve over cooked egg noodles and garnish with parsley.

The tangy Worcestershire and sour cream balance the richness of the meatballs, while the slow simmer makes every bite melt-in-your-mouth tender.

Tip: For extra depth, swap beef broth for mushroom broth and add a splash of dry white wine with the sour cream.

Crock Pot Meatball Subs

These slow-cooked meatball subs are the ultimate hands-off dinner—tender meatballs simmered in marinara until juicy, then piled onto toasty buns for a crowd-pleasing meal.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup Italian breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 24 oz jar marinara sauce
• 4 sub rolls, split
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine ground beef, 1/2 cup Italian breadcrumbs, 1/4 cup Parmesan, 1 egg, 2 cloves minced garlic, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently, then roll into 12 meatballs (about 1.5″ each).
2. Heat 1 tbsp olive oil in a skillet over medium-high. Brown meatballs for 2 minutes per side (they’ll finish cooking in the sauce). Transfer to a 4-qt Crock Pot.
3. Pour 24 oz marinara sauce over meatballs, stirring gently to coat. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until meatballs reach 165°F internally.
4. Toast sub rolls lightly. Fill each with 3 meatballs, spoon extra sauce overtop, and sprinkle with 1 cup mozzarella. Broil for 1–2 minutes until cheese melts.

The slow cooker keeps the meatballs incredibly tender while infusing the sauce with rich garlic and Parmesan flavor—no dry, overcooked meat here!

Tip: For a shortcut, use frozen pre-cooked meatballs and simmer in sauce for 2 hours on HIGH.

Crock Pot Meatball Casserole

This hearty casserole combines tender meatballs, melty cheese, and rich marinara—all simmered to perfection in your slow cooker for a fuss-free dinner.

Ingredients:

• 1 lb frozen Italian-style meatballs (about 24)
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh basil (for garnish)

Instructions:

1. In a 4- or 5-quart Crock Pot, spread 1/2 cup marinara sauce evenly over the bottom.
2. Add meatballs in a single layer, then pour the remaining 1 1/2 cups marinara sauce on top. Sprinkle with garlic powder, oregano, and red pepper flakes (if using).
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until meatballs are heated through.
4. Sprinkle mozzarella and Parmesan evenly over the top. Cover and cook for another 15–20 minutes until cheese is bubbly.
5. Garnish with fresh basil before serving.

The slow cooker melds the flavors beautifully while keeping the meatballs juicy—no dry, overcooked bites here!

Tip: For extra richness, stir in 1/4 cup heavy cream with the marinara sauce in Step 2.

Crock Pot Meatball Soup

This hearty, slow-cooked soup is packed with tender meatballs and veggies—perfect for those nights when you want comfort without the fuss.

Ingredients:

• 1 lb frozen Italian-style meatballs (or homemade)
• 4 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup diced carrots
• 1 cup diced celery
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup ditalini pasta (uncooked)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a 6-quart Crock Pot, combine meatballs, beef broth, diced tomatoes (with juices), carrots, celery, onion, garlic, oregano, basil, salt, and black pepper. Stir gently.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until veggies are tender.
3. Stir in ditalini pasta, submerging it in the broth. Cover and cook on HIGH for 15–20 minutes, until pasta is al dente.
4. Ladle into bowls and garnish with fresh parsley.

The magic here? The pasta cooks right in the broth, soaking up all the savory flavors while keeping its perfect bite.

Tip: For extra richness, stir in a handful of grated Parmesan just before serving.

Crock Pot Meatball Pasta

This hearty, hands-off pasta dish lets your slow cooker do the work, delivering tender meatballs and rich tomato sauce over perfectly cooked noodles—comfort food at its easiest!

Ingredients:

• 1 (16 oz) package frozen Italian-style meatballs
• 12 oz dried penne pasta
• 1 (24 oz) jar marinara sauce
• 2 cups beef broth
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Parmesan cheese (plus extra for serving)

Instructions:

1. Add frozen meatballs, marinara sauce, beef broth, garlic powder, dried basil, salt, and black pepper to a 6-quart slow cooker. Stir gently to combine.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until meatballs are heated through.
3. Stir in dried penne pasta, ensuring noodles are mostly submerged. Cover and cook on HIGH for 30–35 minutes, stirring once halfway, until pasta is al dente.
4. Turn off heat, stir in 1/2 cup Parmesan cheese, and let sit for 5 minutes to thicken slightly.

The magic here? The pasta cooks right in the sauce, soaking up all the savory flavors without turning mushy. Serve with extra Parmesan and crusty bread for mopping up the sauce!

Tip: For a kick, add 1/4 tsp red pepper flakes with the other seasonings.

Crock Pot Meatball Curry

This Crock Pot Meatball Curry is the ultimate comfort food—tender meatballs simmered in a rich, aromatic sauce that practically makes itself while you go about your day.

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1 large egg
• 1 tsp salt
• 1 tbsp olive oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 (14-oz) can coconut milk
• 1 (15-oz) can crushed tomatoes
• 1 tbsp brown sugar
• Fresh cilantro, for garnish

1. In a bowl, combine ground beef, breadcrumbs, egg, and 1 tsp salt. Roll into 1-inch meatballs (about 20 total).
2. Heat 1 tbsp olive oil in a skillet over medium-high. Brown meatballs in batches for 2–3 minutes per side (they’ll finish cooking in the sauce). Transfer to a slow cooker.
3. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, 1 tbsp curry powder, 1 tsp cumin, and 1/2 tsp turmeric; cook for 1 minute until fragrant. Pour into the slow cooker.
4. Add coconut milk, crushed tomatoes, and 1 tbsp brown sugar to the slow cooker. Stir gently to combine. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
5. Garnish with cilantro before serving.

The magic here? The meatballs soak up all the spiced coconut-tomato goodness, staying juicy while the sauce thickens into velvety perfection.

Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it to the skillet.

Crock Pot Meatball Tacos

Crock Pot Meatball Tacos

These tender, saucy meatballs simmer all day in your slow cooker, then get piled into warm tortillas for a fuss-free taco night that’s packed with flavor.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1/4 cup breadcrumbs
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (16 oz) jar salsa (medium heat)
• 1/4 cup water
• 8 small flour tortillas, warmed
• Toppings: shredded lettuce, diced avocado, crumbled queso fresco, lime wedges

Instructions

1. In a bowl, combine ground beef, breadcrumbs, egg, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with hands, then roll into 16 meatballs (about 1.5″ each).
2. Add salsa and 1/4 cup water to the Crock Pot, stirring to combine. Gently place meatballs in the sauce, turning to coat. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until meatballs reach 165°F internally.
3. Serve meatballs in warm tortillas with desired toppings, spooning extra sauce over the top.

The slow cooker keeps the meatballs incredibly juicy while infusing them with the salsa’s tangy-spicy kick—no dry, crumbly meatballs here!

Tip: For extra flavor, toast the tortillas in a dry skillet until lightly charred before serving.

Crock Pot Meatball Pizza

This hearty, no-fuss mashup combines saucy meatballs and melty cheese for a crowd-pleasing pizza that practically makes itself in the slow cooker.

Ingredients:

• 1 (16 oz) package frozen fully cooked meatballs, thawed
• 1 (13.8 oz) can refrigerated pizza dough
• 1 (24 oz) jar marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil

Instructions:

1. Lightly grease a 6-quart slow cooker with olive oil. Unroll pizza dough and press it into the bottom and 1 inch up the sides of the crock.
2. Spread 1 cup marinara sauce over dough. Scatter meatballs evenly on top, then sprinkle with 1 tsp oregano, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes (if using).
3. Pour remaining marinara over meatballs, then top with mozzarella and Parmesan. Cover and cook on HIGH for 2-2.5 hours or until crust edges are golden and cheese bubbles.
4. Let stand uncovered for 5 minutes before slicing. The crust will crisp slightly as it cools.

The magic here? The slow cooker gives the dough a chewy-yet-tender texture you can’t get from oven baking. Plus, the meatballs stay juicy while infusing the sauce with savory flavor.

Tip: For extra crunch, broil the finished pizza for 2-3 minutes—just watch closely so the cheese doesn’t burn!

Conclusion

With 18 fuss-free and flavorful crock pot recipes, these frozen meatball dishes are a game-changer for busy home cooks! Whether you’re craving comfort food or party-ready bites, there’s something here for everyone. Give them a try, and don’t forget to share your favorite in the comments—or pin this roundup to your Pinterest board for easy meal inspiration. Happy slow cooking!