Slow Cooker Meatballs Marinara (Print Version)

Tender meatballs simmered in rich marinara sauce for an effortless, crowd-pleasing dish.

# Components:

→ 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 black pepper to taste

# Method:

01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, milk, minced garlic, parsley, salt, pepper, oregano, and red pepper flakes. Mix gently until just combined, being careful not to overmix the meat.
02 - Shape the mixture into 1.5-inch balls and arrange 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 may be skipped if preferred.
04 - In a skillet over medium heat, warm olive oil. Add chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
05 - Transfer sautéed onion and garlic to the slow cooker. Add marinara sauce, basil, oregano, salt, and pepper. Stir to combine thoroughly.
06 - Gently nestle the meatballs into the marinara sauce within the slow cooker, ensuring they are submerged or well-coated.
07 - Cover and cook on LOW setting for 4 hours, or on HIGH setting for 2 hours, until meatballs reach an internal temperature of 160 degrees Fahrenheit and are cooked through.
08 - Transfer meatballs and sauce to a serving dish. Garnish with additional Parmesan cheese and fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • Your hands stay clean and your kitchen stays cool because the slow cooker does all the heavy lifting while you're busy with guests.
  • These meatballs work as both an elegant appetizer on toothpicks and a satisfying main dish over pasta, making them ridiculously versatile.
02 -
  • Don't skip the sautéing step for the onion and garlic—raw alliums taste sharp and bitter in slow-cooked dishes, while sautéed ones become the backbone of the sauce.
  • Internal temperature matters more than cooking time because every slow cooker runs hot or cool; use a meat thermometer to confirm they've hit 160°F rather than guessing.
03 -
  • Use a cookie scoop to make meatballs uniform in size so they cook evenly—no more guessing or shaping by hand.
  • If your slow cooker runs hot, check the meatballs at 3 hours to prevent overcooking, and transfer leftovers to the fridge immediately so the residual heat doesn't continue cooking them.
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