How to Make Slow Cooker 3-Ingredient Meatballs
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Prepare the Slow Cooker: Lightly spray your slow cooker with non-stick cooking spray or use a slow cooker liner for easy cleanup.
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Add the Meatballs: Place the frozen or fresh meatballs into the slow cooker, spreading them evenly in a single layer.
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Mix the Sauce: In a small bowl, combine the marinara sauce with the dry Italian dressing mix. Stir until well blended.
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Pour Over Meatballs: Pour the sauce mixture over the meatballs, ensuring they are fully coated.
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Cook Low and Slow: Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours. The meatballs will become tender and soak up the savory flavors from the sauce and seasoning.
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Serve: Spoon the meatballs onto a platter or over pasta, rice, or zucchini noodles. Sprinkle with grated Parmesan or fresh herbs for an optional finishing touch.
Why This Recipe Works
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Minimal effort, maximum flavor: The slow cooker does all the work, infusing the meatballs with Italian herbs and rich tomato sauce.
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Perfect for meal prep: Make a big batch and store leftovers in the fridge or freezer for easy lunches or dinners.
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Customizable: Add a pinch of red pepper flakes for heat, or swap marinara for BBQ sauce for a different flavor profile.
This 3-ingredient slow cooker meatball recipe is proof that simplicity doesn’t mean sacrificing taste. Whether you’re feeding a crowd or preparing a quick weeknight meal, these meatballs deliver hearty comfort and rich, satisfying flavors with virtually no hands-on effort.
