Slow Cooker Meatballs Marinara (Print version)

Tender meatballs cooked slowly in marinara sauce for a rich, flavorful Italian-American dish.

# What You 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 extra virgin olive oil
17 - 1 teaspoon dried basil
18 - 1 teaspoon dried oregano
19 - Salt and pepper to taste

# How to Make:

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, avoiding 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 - 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 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 cheese and fresh parsley if desired.

# Expert tips:

01 -
  • You can prep the meatballs hours before, then forget about them while the slow cooker does all the work.
  • They transition seamlessly from appetizer to main dish depending on your mood and what you're serving alongside them.
  • The house fills with an aroma so good that people will ask what you're cooking before they even see the food.
02 -
  • Do not overmix the meatball mixture—it's tempting to blend it until it looks perfect, but that's exactly when they become dense and hard.
  • The milk in the mixture is non-negotiable if you want tender results; it keeps everything moist even after hours in the slow cooker.
  • If you skip the broil step, the meatballs still turn out beautifully, but broiling adds a subtle depth that makes guests pause and ask what's different.
03 -
  • Sautéing the onion and garlic for the sauce is a step that seems optional but absolutely isn't—it builds a flavor foundation that tastes like you spent hours on this.
  • If your marinara sauce tastes acidic, add a pinch of sugar and a splash of milk to the slow cooker; this mellows the acidity without anyone detecting what you did.
  • Use a spring-loaded ice cream scoop to shape the meatballs uniformly; this ensures they all cook at the same rate and look more intentional on the plate.
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