Slow Cooker Meatballs Marinara (Print version)

Tender meatballs slowly cooked in savory marinara sauce, ideal for entertaining or main course.

# What You'll Need:

→ Meatballs

01 - 1.5 lbs ground beef (80/20)
02 - 0.5 lb 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

→ Marinara Sauce

13 - 48 fluid ounces 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 Steps:

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 thoroughly.
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 fresh parsley if desired.

# Tips from the pros:

01 -
  • Set it and forget it—four hours of minimal effort while your kitchen fills with the most irresistible aroma.
  • Works equally well as an elegant appetizer on toothpicks or tossed over pasta for a comforting main dish.
  • The slow cooker keeps them impossibly tender, and the sauce gets richer as it simmers.
02 -
  • Don't skip the optional broil if you have the time—those caramelized edges add a complexity that makes people ask for the recipe.
  • Resist the urge to open the slow cooker lid and peek constantly; every time you lift it, you add fifteen minutes to the cooking time as it recovers its heat.
  • The meatballs will seem slightly soft when they first finish cooking, but they'll firm up as they cool slightly, so trust the thermometer reading over your intuition.
03 -
  • Wet your hands slightly while shaping the meatballs—it keeps the mixture from sticking and gives you more control over the size.
  • Don't let the meatballs touch the slow cooker walls directly; always nestle them into the sauce so they cook evenly and stay tender.
  • Save any leftover sauce and freeze it separately—it's liquid gold for quick pasta dinners or as a base for soup.
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