How To Cook Meatballs In Slow Cooker On High [GUIDE]

Meatballs are a classic comfort food that bridge the gap between simple weeknight dinners and decadent, crowd-pleasing meals. While they can be baked, fried, or simmered on the stovetop, using a slow cooker adds a unique dimension of convenience and flavor. The gentle, consistent heat allows the meatballs to cook evenly while soaking in the richness of your chosen sauce, creating a tender, juicy texture that’s difficult to achieve with other cooking methods. Cooking meatballs in a slow cooker on high is particularly useful when you’re pressed for time but still want a hearty, home-cooked meal. This method reduces the waiting time compared to the low-and-slow method, without sacrificing the depth of flavor.

How Long To Cook Meatballs In Slow Cooker On High

When cooking meatballs on the high setting, timing is crucial. Generally, fully cooked meatballs require 2 to 3 hours on high, depending on their size and whether they are pre-cooked or raw. Small, pre-cooked meatballs may only need 1.5 to 2 hours, while larger, raw meatballs will likely need 2.5 to 3 hours. It’s important to resist the temptation to open the lid frequently, as this releases heat and increases cooking time.

Factors affecting cooking time include:

• Size of meatballs: Larger meatballs take longer to cook through.
• Type of meat: Beef, pork, chicken, or turkey vary slightly in cooking time due to fat content and density.
• Sauce thickness: Thicker sauces can insulate the meatballs, slightly prolonging cooking time.

How To Tell If It Is Done

Determining doneness is critical to both safety and flavor. Meatballs should reach an internal temperature of 160°F (71°C) for beef, pork, or mixed meat, and 165°F (74°C) for poultry. The easiest way to check is using a reliable meat thermometer inserted into the center of a meatball.

Other signs that meatballs are done include:

• Firmness: Meatballs should feel firm to the touch but not dry.
• Sauce absorption: The meatballs will have absorbed some of the sauce, and the exterior will appear slightly caramelized from prolonged cooking.
• Juices: When cut open, juices should run clear, not pink.

Ingredients Needed

To make slow cooker meatballs on high, you’ll need a combination of protein, binding agents, seasoning, and sauce. Here’s a basic guide:

For The Meatballs

• 1 pound ground beef (or mix with pork or turkey)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning or fresh herbs

For The Sauce

• 2 cups marinara sauce (or your preferred tomato sauce)
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon dried basil or oregano

Optional add-ins for flavor depth include a splash of Worcestershire sauce, crushed red pepper for heat, or a handful of chopped fresh parsley.

How To Cook Meatballs In Slow Cooker On High

1. Prepare the meatballs: In a large mixing bowl, combine all meatball ingredients. Mix gently to avoid compacting the meat, which can lead to tough meatballs. Roll into evenly sized balls, about 1.5 inches in diameter.
2. Optional browning: For extra flavor and texture, sear the meatballs in a skillet with a little oil until browned on all sides. This step is not required but adds a caramelized depth.
3. Prepare the slow cooker: Lightly grease the slow cooker with non-stick spray or a touch of olive oil. Pour half the sauce into the bottom.
4. Add the meatballs: Place the meatballs in a single layer if possible. Pour the remaining sauce over the top, ensuring each meatball is coated.
5. Cook on high: Cover the slow cooker and cook for 2 to 3 hours, checking for doneness after 2 hours if the meatballs are smaller or pre-cooked.
6. Serve: Once cooked, serve over pasta, in sandwiches, or as an appetizer with dipping sauce.

When Things Go Wrong

Even with careful preparation, mistakes can happen:

• Meatballs fall apart: This often occurs if the mixture is over-mixed or lacks sufficient binding agents like breadcrumbs and eggs. Next time, mix gently and ensure proper ratios.
• Sauce too watery: Use a thicker sauce, reduce it on the stovetop first, or cook with the lid slightly ajar for the last 30 minutes to evaporate excess liquid.
• Overcooked, dry meatballs: Check meatballs at the minimum cooking time for size and type. Avoid opening the lid frequently to prevent heat loss.

Expert Tips

• Uniform size: Consistent meatball size ensures even cooking.
• Use a thermometer: Rely on temperature rather than time alone for perfect results.
• Layering: Avoid stacking meatballs too high; a single layer ensures even cooking and prevents sticking.
• Flavor infusion: Cook the sauce with aromatics like onions, garlic, and herbs before adding meatballs for a richer taste.
• Leftovers: Meatballs store well; let them cool before refrigerating in an airtight container for up to 3-4 days.

Can I Do This Without A Slow Cooker?

Absolutely. Meatballs can be adapted for the stovetop or oven:

• Stovetop: Simmer meatballs gently in sauce over medium-low heat for 25-35 minutes, turning occasionally.
• Oven: Bake meatballs on a greased pan at 375°F (190°C) for 20-25 minutes, then combine with sauce and simmer for 10 minutes.

While these methods work, the slow cooker offers unmatched convenience, especially for hands-off cooking and infusing flavors over time.

Reheating Leftovers In Slow Cooker

To reheat meatballs without drying them out:

1. Place the meatballs and sauce back in the slow cooker.
2. Set on low for 1-2 hours or high for 30-60 minutes.
3. Stir occasionally to distribute heat evenly.
4. Check internal temperature reaches 165°F (74°C) before serving.

Avoid microwaving for long periods, as this can toughen the meat and reduce flavor.

FAQs

Can I Cook Frozen Meatballs In A Slow Cooker On High?

Yes, you can cook frozen meatballs on high in a slow cooker. However, it will take longer than fresh or thawed meatballs. Typically, frozen meatballs require 2.5 to 3 hours on high to reach a safe internal temperature of 165°F (74°C).

How Long Should I Cook Meatballs On High In A Slow Cooker?

Cooking meatballs on high generally takes 2 to 3 hours depending on their size and whether they are fresh or frozen. Larger meatballs or frozen ones may require closer to 3 hours. Always check that the internal temperature has reached 165°F (74°C) before serving.

Do I Need To Brown Meatballs Before Putting Them In The Slow Cooker?

Browning meatballs before slow cooking is optional. Browning can enhance flavor and texture, but it is not necessary for safety, as the slow cooker will fully cook them. Skipping this step saves time and reduces cleanup.

Should I Add Sauce Or Liquid When Cooking Meatballs On High?

Yes, adding sauce or a small amount of liquid such as broth or marinara is recommended. This prevents meatballs from drying out and helps distribute heat evenly. Typically, cover meatballs with 1 to 2 cups of sauce depending on the quantity.

Can I Overcook Meatballs On High In A Slow Cooker?

Yes, cooking meatballs too long on high can cause them to become dry and fall apart. It is best to monitor the cooking time closely and remove them once they reach an internal temperature of 165°F (74°C).

How Can I Prevent Meatballs From Sticking To The Slow Cooker?

To prevent sticking, lightly coat the slow cooker with nonstick spray or a thin layer of oil before adding the meatballs. Adding sauce also helps minimize sticking, as it creates a protective layer between the meatballs and the slow cooker surface.

Can I Cook Meatballs With Vegetables In The Slow Cooker On High?

Yes, meatballs can be cooked with vegetables, but keep in mind that root vegetables like potatoes or carrots may need longer to soften. Cut vegetables into smaller pieces to ensure they cook evenly within 2 to 3 hours on high.

How Do I Know When Meatballs Are Fully Cooked In A Slow Cooker?

The most reliable way is to check the internal temperature with a meat thermometer. Meatballs are fully cooked when they reach 165°F (74°C). Visual cues like firm texture and opaque color can help, but temperature is safest.

Can I Use Homemade Or Store-bought Meatballs For Slow Cooking?

Yes, both homemade and store-bought meatballs work well in a slow cooker. Store-bought meatballs are usually pre-cooked, so they require less cooking time, while homemade meatballs need to cook fully to ensure safety.

Can I Freeze Cooked Meatballs After Slow Cooking?

Yes, cooked meatballs can be frozen for later use. Allow them to cool completely, then place in an airtight container or freezer bag. They can be stored for up to 3 months and reheated in a slow cooker, oven, or microwave.