These crockpot Greek meatballs and couscous are the answer when you want dinner done with almost no prep. Frozen chicken meatballs simmer in garlicky broth until they’re super tender. Then the pearl couscous goes straight into the crockpot and soaks up every drop. Roasted red peppers add color and sweetness, and a pile of feta on top melts into the hot couscous. It’s a one-pot slow cooker dinner with a short ingredient list, and it makes enough for leftovers.

A bowl of pearl couscous mixed with red bell peppers, topped with Greek meatballs and crumbled feta cheese, with a silver spoon resting in the bowl. — Screenshot

If frozen meatballs are your crockpot shortcut, you’ll want the rest of the Crock-tober meatball lineup too: Crockpot Tuscan Meatballs and Gnocchi for something creamy, Honey Garlic Meatballs over rice for a sweet-savory night, and Marinara Meatballs and Orzo for the classic red sauce version. Prefer to roll your own? My Greek Chicken Meatballs with Lemon Orzo are the from-scratch, stovetop take on this flavor combo.

Ingredients & Notes

Frozen chicken meatballs - I used AmyLu chicken meatballs. They go in frozen, no thawing, and come out super tender after hours in the broth. Any frozen meatballs will work though.
Pearl couscous - I used a turmeric pearl couscous from Whole Foods, which is where the golden color comes from. It absorbs the broth, garlic, and olive oil, and honestly, the flavor of the couscous is insane.
Chicken broth - Use low sodium so you can control the saltiness. It cooks down with the meatballs and becomes the cooking liquid for the couscous.
Roasted red peppers - The kind in the jar but leave the oil behind.
Feta - This is the one ingredient I’d fight you on! Crumble it over the couscous while it’s hot so it starts to melt. Yum!

How to Make Crockpot Greek Meatballs & Couscous

Meatballs cooking in a slow cooker with broth and dried herbs. — **Step 1** : Add the meatballs, spices, and broth to the crockpot and cook low and slow.

A slow cooker filled with meatballs, red bell pepper strips, and small yellow grains in a light broth. — **Step 2** : Add the couscous, lemon juice, and roasted red peppers and cook until soft.

A bowl of yellow couscous, red bell peppers, and herb-flecked meatballs topped with crumbled feta cheese. — **Step 3** : Serve with feta and enjoy!

How to Store Leftovers

Store extras in an airtight container in the fridge without the feta. When ready to serve, reheat in the microwave in 30 second intervals until warm. Serve with feta and enjoy!

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