Slow Cooker Meatballs Marinara (Print version)

Flavorful meatballs gently simmered in a savory marinara sauce for a comforting dish.

# What You'll Need:

→ 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 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

# 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, broil on high for 3 to 4 minutes, turning once, until lightly browned. This step adds flavor but can be skipped.
04 - In a skillet over medium heat, warm olive oil. Add onion and garlic; sauté 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.
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 reach an internal temperature of 160 degrees Fahrenheit.
08 - Serve hot, garnished with extra Parmesan and parsley if desired. Serve with toothpicks as an appetizer or over spaghetti for a main dish.

# Expert Tips:

01 -
  • Your slow cooker does all the heavy lifting while you tackle unpacking boxes or entertain guests without stress.
  • The combination of beef and pork creates this incredibly tender texture that falls apart on your tongue in the best way.
  • Everyone asks for the recipe because it tastes like it simmered for hours even though you barely lifted a finger.
02 -
  • Don't overmix your meatball mixture or they'll become compacted and rubbery instead of staying tender and light.
  • The optional broiling step genuinely does make a difference in flavor depth, even if it feels like an extra step you want to skip.
03 -
  • Don't skip sautéing the onion and garlic first—that caramelization creates a sauce foundation that tastes infinitely more homemade.
  • The 80/20 ground beef ratio is crucial because leaner blends produce dry, crumbly meatballs that nobody wants.
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