Slow Cooker Meatballs Marinara (Printable Version)

Savory meatballs simmering in flavorful marinara, ideal for easy entertaining or a comforting dinner.

# Components:

→ Meatballs

01 - 1.5 lbs ground beef (80/20 blend)
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 kosher salt
10 - 0.5 teaspoon freshly ground black pepper
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon crushed red pepper flakes

→ Marinara Sauce

13 - 48 fluid ounces marinara sauce (two 24 oz jars or 6 cups homemade)
14 - 1 small yellow onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 tablespoon extra virgin olive oil
17 - 1 teaspoon dried basil
18 - 1 teaspoon dried oregano
19 - Kosher salt and black pepper to taste

# Method Steps:

01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, milk, minced garlic, fresh parsley, salt, black pepper, oregano, and red pepper flakes. Mix gently with your hands until just combined, being careful not to overwork the mixture as this will result in dense meatballs.
02 - Shape the meat mixture into uniform 1.5-inch balls and place them on a parchment-lined baking sheet in a single layer. Ensure meatballs are evenly spaced.
03 - For enhanced flavor and firmer texture, broil meatballs on high for 3 to 4 minutes, turning once halfway through, until lightly browned on the exterior. This step is optional and can be omitted if time is limited.
04 - In a medium skillet over medium heat, warm the olive oil. Add chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant, stirring occasionally.
05 - Transfer the sautéed onion and garlic to your slow cooker. Add the marinara sauce, dried basil, dried oregano, and season with salt and pepper to taste. Stir well to combine all ingredients thoroughly.
06 - Gently place the shaped meatballs into the marinara sauce in the slow cooker, arranging them in a single layer. Pour any remaining sauce over the meatballs to ensure even coverage.
07 - Cover the slow cooker and cook on the LOW setting for 4 hours, or on the HIGH setting for 2 hours. Meatballs are finished when they reach an internal temperature of 160°F at the thickest point.
08 - Transfer meatballs and sauce to a serving dish. Garnish with additional grated Parmesan cheese and fresh parsley if desired. Serve hot as an appetizer with toothpicks or over cooked spaghetti as a main course.

# Expert Advice:

01 -
  • They literally cook unattended for four hours while you host, decorate, or just breathe.
  • One recipe makes enough to feed a crowd without anyone knowing how little effort you actually spent.
  • The slow cooker does the heavy lifting—no standing over a stove or worrying about timing.
02 -
  • Overmixing the meatball mixture is the quickest way to dense, rubbery results—mix just until everything is barely combined, and trust the texture.
  • Sautéing the onion and garlic for the sauce actually matters; it transforms the marinara from flat and jarred-tasting to rounded and homemade-feeling.
03 -
  • Keep your hands slightly damp when shaping meatballs so the mixture doesn't stick and you maintain even sizes throughout.
  • Use an instant-read thermometer to check doneness at the thickest point; it removes all guesswork and prevents overcooking.
Return