Slow Cooker Meatballs
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoons olive oil
  • ¼ cup onion, chopped
  • 2 garlic cloves, minced
  • 2 eggs
  • 1 pound ground beef
  • 1 tablespoon worcestershire sauce (gluten free)
  • ½ cup gluten free bread crumbs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon basil
  • 2 tablespoons fresh parsley
  • 1 jar of favorite marinara sauce
  1. In a large skillet, sauté onion in 1 tablespoon of olive oil over medium heat until onions are translucent.
  2. Add garlic to skillet and cook for another 1-2 minutes. (Do not allow the garlic to brown or it will taste bitter.)
  3. Set sautéed onions and garlic aside and allow to cool.
  4. In a separate bowl, beat two eggs together.
  5. Combine and mix together ground beef, beaten eggs, worcestershire sauce, gluten free bread crumbs, salt, pepper, basil, parsley, and cooled onions/garlic.
  6. Roll meatballs into 1-2 inch circles.
  7. Once meatballs have been rolled out, add the other 1 tablespoon of olive oil to the skillet used to sauté onions/garlic and brown the meatballs on all sides over medium heat, but do not cook meatballs through.
  8. Add the meatballs to a slow cooker set on low with a jar of marinara sauce.
  9. Cook for 4 hours if meatballs are thawed and 6 hours if meatballs are frozen.
Serve over gluten free noodles, zucchini noodles, or spaghetti squash. I use Ian's Gluten Free Panko bread crumbs and Lea & Perrins Worcestershire sauce for this recipe.
Recipe by Life According to Lindsey at