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Slow cooker cocktail meatballs

When it comes to gatherings, make things easy on yourself! This recipe for slow cooker cocktail meatballs is big on flavor but small on effort.

 Slow cooker cocktail meatballs

This time of year, crowds gather for just about any reason! For the next get-together you host, try this recipe for slow cooker cocktail meatballs. These mini-meatballs are easy to make for a hungry crowd and are big on flavor. Serve them with sauce on the side and crusty Italian bread.

Slow cooker cocktail meatballs recipe

Makes 24 mini-meatballs


  • 1/2 pound ground beef
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup seasoned breadcrumbs
  • 1/4 cup chopped mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried thyme
  • 2 cups prepared marinara sauce
  • 1/4 cup diced onion
  • 1/4 cup diced black olives
  • 1 garlic clove, minced
  • 2 teaspoons Sriracha or another hot sauce
  • 2 teaspoons honey
  • 1/8 teaspoon red pepper flakes
  • 8 basil leaves, cut into ribbons, as garnish


  1. Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil and set aside.
  2. In a bowl, combine the ground beef, egg, Parmesan cheese, mushrooms, seasoned breadcrumbs, salt, black pepper, red pepper flakes, dried basil, and dried thyme. Mix well using your hands.
  3. Shape the ground beef mixture into 1-inch balls and place on the baking sheet. Bake for 16-18 minutes, or until no longer pink inside.
  4. Turn the slow cooker to high and add the marinara sauce, onion, black olives, garlic, Sriracha, honey and red pepper flakes. Stir to combine and add the meatballs to the sauce.
  5. Make sure all the meatballs are covered with the sauce and cook for about 2 hours.
  6. Serve garnished with the basil ribbons, the extra marinara sauce on the side and pieces of crusty Italian bread.

Try these small but mighty meatballs!

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