Slow Cooker Meatballs Marinara (Printable Version)

Tender meatballs cooked slowly in savory marinara, ideal for gatherings or everyday meals.

# What You Need:

→ Meatballs

01 - 1.5 pounds ground beef (80/20)
02 - 0.5 pounds 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

→ Marinara Sauce

13 - 48 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

# 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 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 may 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 are cooked through with an internal temperature of 160 degrees Fahrenheit.
08 - Serve hot, garnished with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • Minimal hands-on time: Twenty-five minutes of actual work means you can prep in the morning and forget about it until dinner.
  • Feeds a crowd without stress: Whether it's six people or twelve, the slow cooker handles it, and everyone walks away satisfied.
  • Tastes like you know what you're doing: The combination of beef and pork with fresh garlic makes people think you've been cooking since dawn.
02 -
  • Don't overmix the meat mixture: I learned this the hard way when my first batch turned out dense and rubbery—treat it like you're folding something fragile, not kneading bread.
  • Sautéing the onion and garlic changes everything: Raw garlic in the slow cooker tastes harsh and one-dimensional, but a few minutes in the skillet mellows it into something sweet and complex.
  • Broiling is worth the three minutes: It's the difference between good meatballs and ones that taste like you've been cooking professionally.
03 -
  • Brown the meatballs under the broiler if you have three minutes: It adds caramelized depth that makes people ask what restaurant you had cater your event.
  • Make the sauce base the night before: Sauté the onion and garlic, store it in the fridge, and just dump it in the slow cooker the next morning with the meatballs.
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