Slow Cooker Meatballs Marinara (Print Version)

Savory meatballs cooked slowly in a rich marinara sauce, ideal for gatherings or meals.

# What You Need:

→ For the Meatballs

01 - 1½ lbs ground beef (80/20 blend)
02 - ½ lb ground pork
03 - ½ cup Italian breadcrumbs
04 - ⅓ cup grated Parmesan cheese
05 - 2 large eggs
06 - ¼ cup whole milk
07 - 3 cloves garlic, minced
08 - 2 tbsp fresh parsley, chopped
09 - 1½ tsp salt
10 - ½ tsp black pepper
11 - 1 tsp dried oregano
12 - ½ tsp crushed red pepper flakes

→ For the Marinara Sauce

13 - 48 oz marinara sauce
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 tbsp olive oil
17 - 1 tsp dried basil
18 - 1 tsp 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 1½-inch balls and place on a parchment-lined baking sheet.
03 - For firmer meatballs with enhanced flavor, broil on high for 3–4 minutes, turning once, until lightly browned. This step may be skipped if preferred.
04 - In a skillet over medium heat, warm olive oil. Add chopped onion and minced garlic; sauté 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 fresh parsley if desired.

# Expert Suggestions:

01 -
  • They practically cook themselves while you finish everything else, which is honestly the whole point of housewarming season.
  • One slow cooker does all the work, leaving your stovetop free and your stress level lower than it should be.
  • Guests somehow think you spent all day on these, even though you were basically just playing matchmaker between meat and sauce.
02 -
  • Don't overmix the meat—I learned this the hard way when my first batch came out tough as hockey pucks; gentle hands make tender meatballs.
  • If your marinara tastes too acidic, a pinch of sugar neutralizes it without making the sauce sweet, and this small adjustment changes everything.
  • Slow cookers vary in temperature, so check the meatballs at the 3-hour mark on low if you're cooking for the first time; some cookers run hot and can overcook them.
03 -
  • If you're cooking for a crowd, double the recipe and use a 6-quart slow cooker—these scale beautifully and actually benefit from having more sauce to work with.
  • Sautéing the onion and garlic first is the secret that separates good meatballs from great ones; it builds flavor that raw vegetables simply can't match.
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