Slow Cooker Chicago Style Meatballs
What do you get when busy weeknights meet the football season? You get this easy Slow Cooker Chicago Style Meatballs recipe. The slow cooking turns store bought frozen meatballs into flavorful meatballs with a delicious sauce that’s perfect over a bed of pasta, tucked into a hoagie, or served as an appetizer for game day. It’s a family favorite that requires almost no prep. It’s the easiest way to feed hungry people with big flavor. The end result tastes like an all-day cook without the effort.
Yes, but before place in the crockpot, brown in olive oil over medium-high heat first. Also make sure to check the internal temperature with a meat thermometer.
Thin with beef broth or water. If salty, add unsalted tomato sauce or a pat of butter. If too tangy from giardiniera, stir in a teaspoon of sugar.
Yes—once hot, switch to WARM for up to 2 hours; give a stir now and then so nothing sticks to the sides.
Garlic bread, a green salad, or on their own as a fun appetizer.
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Ingredient Notes
- frozen meatballs: A time-saving base; choose Italian style for extra herbs or plain for a neutral canvas—both make delicious meatballs.
- brown gravy mix: Thickens the savory sauce and brings depth to the sauce without extra steps.
- Lipton onion soup mix: A classic secret weapon that layers oniony sweetness, and a little salt.
- beef broth: Adds body and keeps the sauce silky; low-sodium is a good idea if your mixes are salty.
- Chicago-style giardiniera (mild or hot): The best part—tangy peppers and veggies that cut richness and bring that Chicago zing.
- Optional chopped parsley: A fresh, bright finish on top of the meatballs.
Slow Cooker Chicago Style Meatballs
- Place frozen meatballs in the slow cooker.
- Add remaining ingredients on top of the meatballs.
- Cover and cook on high for 2-3 hours, or low for 4-6 hours until meatballs are heated through.
- Stir before serving and garnish with parsley if desired. Great as an appetizer or over pasta or mashed for an easy meal!
Slow Cooker Chicago Style Meatballs recipe
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Ingredients
- 32 oz bag frozen meatballs
- 1 packet brown gravy mix
- 1 packet Lipton onion soup mix
- 1 ⅓ cups beef broth
- 1 ½ cup chopped Chicago-style giardiniera mild or hot
- Optional: chopped parsley for garnish
Instructions
- Place frozen meatballs in the crockpot.
- Add remaining ingredients on top of the meatballs.
- Cover and cook on high for 2-3 hours, or low for 4-6 hours until meatballs are heated through.
- Stir before serving and garnish with parsley if desired. Great as an appetizer or over pasta or mashed for an easy meal!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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