Slow Cooker Meatballs Marinara (Printable version)

Tender meatballs gently cooked in savory marinara sauce for a hearty and flavorful dish.

# Ingredient List:

→ For the 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

→ For the Marinara Sauce

13 - 2 jars (24 oz 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 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, broil on high for 3-4 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 for 3-4 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 HIGH for 2 hours), until meatballs are cooked through with an internal temperature of 160°F.
08 - Serve hot, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • They practically cook themselves while you handle everything else on your plate.
  • One batch feeds a crowd without making you feel like you've been chained to the stove.
  • The house smells so good people will assume you spent the whole day cooking.
02 -
  • Don't overmix the meatball mixture—I learned this the hard way when a batch came out rubbery and dense, and it completely changed how I approach them now.
  • Sautéing the onion and garlic for the sauce makes a real difference; it rounds out the jarred marinara in a way that tastes almost homemade.
03 -
  • If your marinara sauce tastes too acidic, stir in a pinch of sugar and let it sit for a few minutes—it rounds out the sharpness beautifully.
  • Broiling the meatballs before slow cooking adds a caramelized crust that deepens the flavor, but it's optional if you're short on time.
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