Slow Cooker Meatballs Marinara (Printable Version)

Tender meatballs cooked slowly in marinara for a rich, flavorful dish perfect for gatherings.

# What You'll Need:

→ Meatballs

01 - 1.5 pounds ground beef (80/20 blend)
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

→ 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

# Directions:

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 additional browning, broil on high for 3 to 4 minutes, turning once, until lightly browned. This step enhances flavor but may be omitted.
04 - In a skillet over medium heat, warm olive oil. Add onion and garlic; sauté 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 parsley as desired. Serve with toothpicks as an appetizer or over spaghetti as a main course.

# Expert Advice:

01 -
  • They simmer hands-off for hours while you actually have time to set the table or talk to people instead of hovering over a stove.
  • The slow cooker magic makes even budget-friendly ground meat taste like it came from somewhere fancy and Italian.
  • Whether you need appetizers or a weeknight dinner, this works for both without any apologies or extra steps.
02 -
  • Don't overmix the meat mixture or your meatballs will be tough and compact instead of tender and yielding, which defeats the entire purpose of all this care.
  • The 80/20 beef blend is worth seeking out because leaner meat will dry out no matter how gently you treat it in the slow cooker.
03 -
  • Chill your meatball mixture in the fridge for 30 minutes before shaping if you have time, because cold meat is way easier to work with and shapes hold better.
  • The broiling step before slow cooking is optional but genuinely worth it if you want meatballs that feel restaurant-quality and less like something from a school cafeteria.
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