Slow Cooker Meatballs Marinara (Printable)

Tender meatballs cooked slowly in savory marinara sauce, ideal for effortless entertaining.

# What You'll Need:

→ Meatballs

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

# 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 enhanced flavor, broil on high for 3 to 4 minutes, turning once, until lightly browned. This step is optional and can be skipped.
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 parsley if desired.

# Expert Advice:

01 -
  • It's the kind of dish that makes your kitchen smell incredible with almost zero effort on your part once everything goes into the slow cooker.
  • Works as an appetizer for a crowd or as a main course over pasta, so it fits whatever mood you're in.
  • Nobody suspects how easy these are to make, which means you get all the credit for seemingly effortless entertaining.
02 -
  • Don't use 90/10 ground beef or the meatballs will be dry—the fat content is what keeps them tender during the long cook.
  • The internal temperature needs to reach 160 degrees Fahrenheit, but because they're simmering in liquid, you can't just use a thermometer; cut one open to check it's cooked through.
03 -
  • A splash of balsamic vinegar added to the sauce in the last 30 minutes deepens the flavors without anyone being able to pinpoint what you did differently.
  • If your sauce tastes flat after cooking, stir in a teaspoon of sugar to balance the acidity, then taste again—you'll be shocked at the difference.
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