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10Feb, 24
Clean Food Love
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Tender & DELICIOUS Crockpot/Slow Cooker Meatballs

Meatballs are SUPER POPULAR and well-received with my 6 teenagers and young adults…if meatballs are cooking in the kitchen, everyone seems to make their way down and hang out, hoping for a sample.

Not sure what it is about meatballs, but they do make everyone happy at my house!

THESE Homemade Tender & DELICIOUS Crockpot/Slow Cooker Meatballs are so darn good!

LOADS of flavor happening here!

Tender meatballs (thanks to the slow cooking process) filled with herbs and spices that come together to create an ultra-satisfying, EASY, and fun meal idea.

These are FAB to serve at parties! Keep the slow cooker on “warm” and allow guests to serve themselves.

I served these on top of mashed potatoes.

Try out our other favorite meatball recipes, too!

BBQ Chicken Meatballs

Italian Baked Meatballs

Turkey Swedish Meatballs

Balsamic-Glazed Meatballs

Sweet & Sour Chicken Meatballs

Buffalo-Style Turkey Meatballs

Homemade Worcestershire Sauce

➡️How to Make Oat Flour

Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.

2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.

You may have to stop your machine and move the flour around with a spoon.

Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.

4 servings


  • 1 lb lean ground beef or ground bison
  • 1/2 cup almond flour or oat flour
  • 2 Tbsps Worcestershire sauce
  • 2 Tbsps finely chopped fresh parsley
  • 2 Tbsps finely grated Parmesan cheese
  • sea salt and ground pepper, to taste
  • 2 tsps dried basil
  • 1 large egg
  • 1 x 24 oz jar crushed tomatoes, or marinara sauce
  • 4 fresh garlic cloves, pressed
  • 1 medium onion, diced
  • 2 Tbsps grass-fed butter or ghee, melted


In a large bowl add your ground beef or ground bison, flour, Worcestershire, parsley, parmesan, sea salt, pepper, dried basil and the egg.

Stir to combine, then form the meat mixture into small (around 1-1/2-inch diameter) meatballs. I like to use a cookie scoop for this.

Heat a large skillet over medium heat and drizzle with a tiny bit of avocado or olive oil.

Sear the meatballs just until they start to become golden brown, just a couple minutes.

Meanwhile, in your crockpot, stir in the crushed tomatoes or marinara with garlic, onion, and butter.

Transfer your meatballs, in a single layer, into the crockpot and gently stir with sauce.

Cover your crockpot and cook on LOW for 4-5 hours or on HIGH for 2-2 1/2 hours. (I prefer the results of using LOW setting).

Garnish with additional shredded parmesan and fresh parsley if desired and enjoy!


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