Slow Cooker Italian-Style Meatball Casserole Recipe

Slow Cooker Meatball Casserole – If you love meatball subs, this easy slow cooker casserole will be a new favorite. Layers of juicy meatballs, bite-size biscuit dough, marinara, and plenty of melted mozzarella create a warm, comforting meal that’s perfect for busy weeknights, picky eaters, or game day gatherings. Your Crock-Pot does the work—just assemble and let it cook.

A slow cooker containing meatballs in a tomato sauce, topped with melted cheese and garnished with chopped herbs.

Easy Slow Cooker Cheesy Meatball Casserole Recipe
More favorite meatball casserole recipes
Ingredients in Crock Pot Meatball Sub Casserole
How to make Meatball Bubble-Up Casserole
What to serve with slow cooker meatball bake
Storage
Recipe FAQs
Slow Cooker Meatball Casserole Recipe
More easy meatball recipes

Easy Slow Cooker Cheesy Meatball Casserole Recipe

If you enjoy meatball subs or sandwiches, this recipe delivers those flavors in casserole form with minimal effort.

It combines juicy meatballs, biscuit dough to mimic the bread component, marinara sauce, and a generous amount of melted cheese for a satisfying, gooey result.

Cheesy meatballs and pasta dish in a slow cooker, topped with herbs.

One-pot convenience: everything goes in the slow cooker—no sautéing or extra pans required.
Uses convenient store-bought ingredients like frozen meatballs and refrigerated biscuit dough to save time.
Ideal for busy evenings: it’s essentially a set-it-and-forget-it meal.
Cook time is fairly short for a slow cooker recipe—about 1 1/2 to 2 hours on high, depending on your slow cooker.
Kid- and picky-eater friendly: meat, cheese, and warm carbs are broadly appealing.

A fork lifts cheesy meatballs with tomato sauce above a plate filled with more meatballs and melted cheese.

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Cheesy Meatballs with Gnocchi

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Cheesy Meatball Casserole

Tex Mex Meatballs

Ingredients in Crock Pot Meatball Sub Casserole

Marinara sauce – use your favorite jarred sauce or a simple tomato/pasta sauce.
Refrigerated biscuit dough – one 16 oz tube works well. If unavailable, see the FAQs for suggestions about scratch biscuits.
Frozen pre-cooked meatballs – thaw fully before using. Any protein (beef, pork, turkey) works.
Bell peppers – diced; any color is fine.
Seasonings – minced dried onion, garlic powder, Italian seasoning (or oregano), salt and black pepper.
Shredded mozzarella cheese – use mozzarella for great melting; add Parmesan or other cheeses if desired.
Optional garnish – chopped fresh parsley or basil.

Note: The recipe card below lists ingredient amounts and step-by-step directions.

Ingredients arranged for pizza assembly, including biscuit dough, grated cheese, tomato sauce, sliced green peppers, meatballs, and seasoning bowls on a textured surface.

Close-up of a cheesy baked dish with meatballs and herbs, topped with melted cheese and garnished with chopped parsley.

How to Make Meatball Bubble-Up Casserole

Prepare a 6-quart slow cooker by spraying the insert with nonstick spray and spreading a little marinara on the base to help prevent sticking.
Open the biscuit dough, cut each biscuit into several bite-size pieces, and scatter them evenly over the sauce to form the base layer.
Add the thawed meatballs, diced bell peppers, seasonings, and half of the shredded mozzarella.
Drizzle the remaining marinara over the top. Lightly mix everything so it forms an even layer.
Cover and cook on HIGH for 60–90 minutes, or until the biscuit pieces are cooked through and golden.
Top with the remaining cheese, replace the lid, and cook another 20–30 minutes until the cheese is melted and lightly browned to your liking. Garnish and serve warm.

A slow cooker filled with chopped green peppers, diced chicken, shredded cheese, tomato sauce, pepper, and meatballs, ready for cooking.

A slow cooker filled with a mixture of rice, meatballs, diced vegetables, and a red sauce.

Plate of cheesy baked meatballs with tomato sauce, topped with melted cheese and garnished with herbs.

What to serve with slow cooker meatball bake

House Salad

Rainbow Roasted Vegetables

BLT Chopped Salad

Parmesan Balsamic Roasted Broccoli

Cheesy garlic bread is a natural match, but because this casserole is rich and carb-forward, pairing it with a fresh salad or roasted vegetables balances the meal. Good options include roasted carrots, green beans, zucchini, cauliflower, or your favorite potato side.

Storage

In the refrigerator: Store leftovers in an airtight container for 4–5 days. The casserole is best when served warm and fresh.

In the freezer: Freeze airtight for up to 3 months.

To reheat: Microwave individual portions briefly (about 30 seconds, then additional time as needed) or rewarm in a low oven until heated through.

Cheesy meatball casserole in a slow cooker, topped with melted cheese and chopped herbs.

A fork holds a cheesy meatball from a slow cooker casserole, topped with melted cheese and herbs.

Recipe FAQs

What kind of meatballs should I use?

A 1 lb bag of frozen, pre-cooked meatballs is the simplest choice. Thaw them completely before assembling so the biscuit dough cooks through. Use turkey, beef, pork, or a blend depending on preference.

Is there a substitute for refrigerated biscuit dough?

The recipe is designed for convenience using refrigerated biscuits. If you prefer scratch biscuits, you can try your favorite biscuit recipe, but cooking times may vary since this version wasn’t tested with homemade dough.

Can I bake this instead of using a slow cooker?

Yes. A similar baked version (Bubble Up Pizza Casserole) uses biscuit dough and marinara and is baked in a 9×13-inch pan at 375°F for about 30–40 minutes. Use that as a guide if you prefer a baked approach.

Cheesy meatball casserole in a slow cooker, topped with melted cheese and herbs, shown before and after mixing.

Plate of cheesy meatball casserole with melted cheese, tomatoes, and herbs, served on a white dish.

Slow Cooker Meatball Casserole

If you like meatball subs, you’ll love this layered, cheesy slow cooker casserole. It’s easy to assemble and great for feeding a family or a crowd.

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Servings: 6

Equipment

6-quart slow cooker
Kitchen scissors (optional, useful for cutting biscuits)

Ingredients

1 1/4 cups marinara sauce, divided
16 ounces refrigerated biscuits (one 16 oz tube)
16 ounces frozen meatballs, thawed
1 cup diced bell pepper
1 teaspoon minced dried onion
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 cups shredded mozzarella cheese, divided
Minced fresh parsley or basil for garnish (optional)

Instructions

Spray a 6- or 7-quart slow cooker insert with cooking spray. Spread 1/4 cup marinara over the bottom to prevent sticking.
Open the biscuit dough, separate the biscuits, and cut each into pieces (about 8 pieces per biscuit). Scatter the pieces evenly over the marinara to form a base layer.
Add the thawed meatballs, diced bell peppers, dried onion, garlic powder, Italian seasoning, salt, pepper, and 1/2 cup shredded mozzarella.
Drizzle the remaining 1 cup marinara over the top. Lightly mix so everything is evenly distributed.
Cover and cook on HIGH for 60–90 minutes, or until the biscuit pieces are cooked through and golden. Slow cooker times vary—cook longer if needed. Avoid lifting the lid unnecessarily.
Sprinkle the remaining 1 1/2 cups cheese on top, keeping it away from the slow cooker edges to prevent burning. Replace the lid and cook 20–30 minutes more until cheese is melted and slightly browned. Garnish and serve warm.

Notes

Storage: Store leftovers airtight in the fridge for 4–5 days or freeze up to 3 months. Reheat gently in the microwave or oven until warmed through.

Nutrition

Serving: 1 serving, Calories: 573 cal, Carbohydrates: 46 g, Protein: 28 g, Fat: 33 g, Saturated Fat: 10 g, Sodium: 1743 mg.

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