Slow Cooker Meatballs Marinara (Printable Version)

Flavorful meatballs slow-cooked in savory marinara, ideal for gatherings or a comforting homemade meal.

# What You'll Need:

→ For the Meatballs

01 - 1.5 pounds ground beef (80/20)
02 - 0.5 pound ground pork
03 - 0.5 cup Italian breadcrumbs
04 - 0.33 cup grated Parmesan cheese
05 - 2 large eggs
06 - 0.25 cup whole milk
07 - 3 cloves garlic, minced
08 - 2 tablespoons fresh parsley, chopped
09 - 1.5 teaspoons salt
10 - 0.5 teaspoon black pepper
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon crushed red pepper flakes

→ For the Marinara Sauce

13 - 2 jars (24 ounces each) marinara sauce
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 tablespoon olive oil
17 - 1 teaspoon dried basil
18 - 1 teaspoon dried oregano
19 - Salt and pepper to taste

# How to Make It:

01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, eggs, milk, garlic, parsley, salt, pepper, oregano, and red pepper flakes. Mix gently until just combined without overmixing.
02 - Shape mixture into 1.5-inch balls and place on a parchment-lined baking sheet.
03 - For firmer meatballs with enhanced flavor, broil on high for 3 to 4 minutes, turning once, until lightly browned. This step is optional.
04 - In a skillet over medium heat, warm olive oil. Add onion and garlic; sauté for 3 to 4 minutes until softened and fragrant.
05 - Add sautéed onion and garlic, marinara sauce, basil, oregano, salt, and pepper to the slow cooker. Stir to combine.
06 - Gently nestle the meatballs into the sauce in the slow cooker.
07 - Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until meatballs reach an internal temperature of 160 degrees Fahrenheit.
08 - Serve hot, garnished with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • You literally cannot mess this up, which means more time talking to guests instead of stressing over the stove.
  • Four hours of hands-off cooking means you can prep in the morning and come home to something that tastes like you spent all day on it.
  • Works as an appetizer or main dish, so you only need one recipe for basically any gathering.
02 -
  • Don't skip mixing the meat gently, because compressed meatballs turn into little hockey pucks instead of tender clouds.
  • If your slow cooker runs hot, check them at the three-hour mark so they don't dry out, and remember that low and slow always beats rushing with high heat.
03 -
  • Use an 80/20 ground beef blend instead of leaner meat, because the little bit of fat is what keeps them tender and flavorful after hours in the slow cooker.
  • If you're feeding vegetarians, substitute the ground meat with a good quality plant-based ground meat and cook everything exactly the same way, and honestly, most people won't notice the difference.
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