Crockpot Meatballs in Zucchini Tomato Sauce is the family-friendly and super easy dinner recipe that your family will love!
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There’s something about crockpot dinners that really just makes me feel like I have my life together, ya know? It doesn’t matter what’s going on in my life – my house might be messy and I might have deadlines piling up and chores to run, and things to do. When I make dinner in the crockpot, so it’s morning and dinner is out of the way, it really makes me feel like I conquered something, and now I can conquer the world.
Do you feel the same? Do you love that feeling of satisfaction when it’s 10 am and dinner is DONE? Do you love walking into the house after a long day of work and smelling a delicious homemade meal?
I’m really excited to share this incredibly soft and delicious crockpot meatballs recipe, with a built in veggie side dish. Serve it alongside some spaghetti or rice (you can cook those ahead of time) to complete your meal. Zucchini and tomato are such a natural and delicious pairing, I knew adding meatballs to the mix would only improve things!
Looking for more crockpot recipes? Check out these Healthy Turkey Crockpot Meatballs. You can easily adapt this chicken dinner to work in the crockpot as well. For more easy and delicious crockpot recipes, check out my cookbooks! In Real Life Kosher Cooking, you’ll find Crockpot Butternut Squash and Beef Stew, Crockpot Fajitas, Crockpot Chili, and Brown Sugar Beer Crockpot Chicken. In my third cookbook, More Real Life Kosher Cooking, you’ll find Crockpot Chicken Minestrone Soup and Crockpot Pineapple Pepper Steak. Have you tried any of these? I’d love to hear about it in the comments below!
And now, here is your family’s new favorite dinner: Crockpot Meatballs in Zucchini Tomato Sauce.
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- 2 lb ground beef
- ½ cup bread crumbs
- 1 egg
- 1 tsp salt
- ¼ tsp black pepper
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon parsley
- 3 Tablespoons dried minced onion
- 1 onion, diced
- 2 large zucchinis, diced
- 2 cans (15 oz) crushed tomatoes
- 2 cans (15 oz) tomato sauce
- 2 Tablespoon sugar
- 2 Tablespoons balsamic
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic
- 1 teaspoon basil
- 1 teaspoon parsley
- ½ cup water
- Combine all meatball ingredients in a large bowl. Form meatballs and place in crockpot liner.
- Add all sauce ingredients to crockpot. Stir gently to combine. Cook for 4-6 hours on high, or 6-8 hours on low.
FAQ:
Can I use ground chicken or ground turkey in place of the ground beef?
Yes, you can. My recommendation is to use dark ground chicken or turkey, which is juicier than white ground. Note that the end result, while still delicious, may not be quite as juicy and soft as ground beef.
Can I make these Crockpot Meatballs in a pot instead of a croclpot?
Yes, you can! You’ll want to simmer the meatballs on a low flame in a pot on the stove. Keep an eye on the liquid level to make sure the bottom doesn’t burn.
Can I prepare these ahead of time?
Absolutely. you can put everything in the crockpot the night before and refrigerate. Simply place on the crockpot base in the morning.
If you’re planning to freeze the meatballs, it would be best to make them in a pot, not a crockpot, see above.
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Thanks for stopping by! I hope you love this recipe as much as we do! – Miriam
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Would this be good for shabbat lunch?
I have never tried cooking it that long. If you do, make sure there is enough liquid so it doesn’t dry out.
If I want to make it for dinner and am going to be out till 5 ish (from the morning) can I still leave it simmering in the crockpot? Thank you
How do you keep the meatballs from getting all mushed up? Thanks
Made this for the first time this week. Since I’m not a balsamic vinegar person, I swapped it for some lemon juice instead and boy, was it delicious……Loved it…Thank you for sharing your wonderful recipes.
And BTW, made your pumpkin ginger cookies too….H-E-A-V-E-N.