Crockpot Meatball Sliders

5 from 7 votes

Slow-cooked marinara and tender meatballs come together in cheesy, broiled sliders—perfect for a hearty meal or crowd-pleasing appetizer!

Prep Time20

Cook Time5

Total Time5 20

Course: Dinner

Cuisine: American

Keyword: crockpot meatball sliders, crockpot meatballs

Servings: meatballs sliders

Author: Chelsea Lords

Cost: $16.47

Equipment

Ingredients

Meatballs

1 pound ground beef chuck 80/20
1 pound Italian sausage mild or hot—up to you!
1/4 cup milk I use whole
2 large eggs
3/4 cup Italian seasoned breadcrumbs
1/3 cup freshly grated Parmesan cheese
2 teaspoons minced garlic
1/2 cup grated yellow or red onion

Sauce

42 ounces marinara sauce I highly recommend Rao’s!
1 teaspoon minced garlic
1 bay leaf
1 teaspoon Italian seasoning
1/4 teaspoon onion powder
Salt and pepper
Fresh parsley optional
Sandwich buns plus butter
Mozzarella cheese

US - Metric

Instructions

In a large bowl, combine ground beef, milk, eggs, breadcrumbs, Parmesan cheese, minced garlic, onion, and salt and pepper (1 tsp each).
Knead the mixture with your hands until all the ingredients are well combined.
Move your oven rack to 4 inches from the top and set your oven to broil (550°F). Line a large sheet pan with foil and spray generously with cooking spray.
Form small meatballs (1 tablespoon each in size) until you have about 64–66 meatballs.
Broil in the oven 3 minutes on each side (6 minutes total). This helps to keep in the moisture and cook evenly in the Crock-Pot.
Spray your slow cooker with cooking spray.
Add half the meatballs to the Crock-Pot. Cover with marinara sauce, minced garlic, bay leaf, Italian seasoning, onion powder, and about 1/4–1/2 teaspoon each of salt and pepper. Add remaining meatballs.
Very gently stir until all the meatballs are coated in the sauce.
Add 2–3 tablespoons freshly chopped parsley if desired.
Cover and cook on low for 4–6 hours or until fully cooked through (registers 160°F with a thermometer). High setting not recommended.
When ready, slice buns in half and add meatballs and sauce on top. Add mozzarella cheese on top. Spread butter (about a teaspoon) on the tops of the buns. Place the loaded bun and top bun on a large sheet pan and broil sliders 4 inches away from the top for about 30 seconds to a minute watching carefully. Remove and place top on bottom and enjoy while nice and toasty!

Video

Notes

Storage: To store leftovers, keep them in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze the leftovers and reheat when ready to eat.

Nutrition: Calories are calculated for the meatballs and sauce, not for the buns and cheese, as those may vary.

Nutrition