During the school year, weeknights are already packed with homework, after-school activities, dinner and bedtime routines, but summer brings its own brand of chaos. Between camps, sports, late sunsets and the general refusal of children to stick to any kind of schedule, getting a hot dinner on the table can feel like a miracle.
To solve for this, I’ve been on the hunt for a recipe that offers minimal prep, big flavor and absolutely no complaints from the peanut gallery. That’s why I was thrilled when I came across a Crock-Pot meatball recipe shared by content creator Steph Gigliotti.
I love a good set-it-and-forget-it recipe, and this one immediately stood out for how simple it was. Just five ingredients and a dump-and-go method is all that’s required—no browning, no boiling. All you have to do is layer everything into the Crock-Pot and let it do its thing for a few hours. Here’s what happened when I tried the recipe in my kitchen.
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A Dump-and-Go Dream
Here’s what you need to make Steph’s Crock-Pot meatballs: a bag of frozen meatballs, one jar of chili sauce, one jar of peach jam or preserves, a chopped sweet onion and two tablespoons of Worcestershire sauce.
Start by adding the chopped onion directly into the bottom of your Crock-Pot. This creates a flavor base that subtly infuses the meatballs as they cook. Next, pour in the frozen meatballs straight from the bag, no thawing required.
On top of that, add the chili sauce, peach jam and Worcestershire sauce. Give it a light stir or leave it layered. It’ll all melt together as it cooks.
Cook on low for four hours or on high for two if you’re in a rush. I went with the low-and-slow method, and by the time dinner rolled around, the kitchen smelled like a cozy little diner.
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The sauce turns into this glorious, glossy glaze that coats every meatball perfectly. The sweetness from the peach jam pairs beautifully with the tang of the chili sauce, and the onion adds just the right amount of savory balance.
I served the meatballs with steamed rice and roasted carrots, though any veggie would work here. The meatballs are the real star, though. They’re saucy and satisfying and the flavors are perfectly balanced. Even my pickiest eater, who usually avoids anything that looks remotely “saucy,” was all in.
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Why This Recipe Is a Keeper
It’s not often that every single kid at the table eats without complaint, let alone goes back for seconds (and thirds), but this sticky-sweet, tangy, savory dish was a home run. I didn’t even have to stand over the stove or juggle a dozen pots and pans to make it happen!
It was all made in the Crock-Pot, which meant cleanup was just as easy as the cooking.
I’ve already added this one to our monthly rotation and plan to try a few variations, maybe subbing in apricot preserves next time, or serving the meatballs on hoagie rolls for a fun meatball sub twist.
If you’re juggling busy summer evenings and need a no-stress meal that still feels like a win, give this one a shot. It’s easy, affordable and family-approved.
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