Slow Cooker Meatballs Marinara (Print Version)

Tender meatballs simmered slowly in savory marinara sauce, perfect for gatherings and easy entertaining.

# What You'll Need:

→ 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 whole milk
07 - 3 cloves garlic, minced
08 - 2 tbsp fresh parsley, chopped
09 - 1.5 tsp salt
10 - 0.5 tsp black pepper
11 - 1 tsp dried oregano
12 - 0.5 tsp crushed red pepper flakes

→ Marinara Sauce

13 - 48 oz marinara sauce
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 tbsp olive oil
17 - 1 tsp dried basil
18 - 1 tsp dried oregano
19 - Salt and pepper to taste

# Method:

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.
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 on HIGH for 2 hours, until meatballs reach an internal temperature of 160°F.
08 - Serve hot, garnished with extra Parmesan and parsley if desired. Serve with toothpicks as an appetizer or over spaghetti as a main dish.

# Expert Advice:

01 -
  • You can prep the meatballs in the morning and forget about dinner until evening—no babysitting required.
  • The meat stays impossibly tender because the low, gentle heat never dries it out, and the flavor deepens as everything simmers together.
  • It works equally well as a party appetizer on toothpicks or spooned over pasta when you're feeding actual hungry people.
02 -
  • Do not skip the gentle mixing step—I learned this the hard way when I tried to speed up the process and ended up with meatballs that were more rubber than beef.
  • The broiling step genuinely improves flavor through caramelization, but it's completely optional if your slow cooker is the only vessel you want to dirty.
03 -
  • Use an instant-read thermometer to check the center of the largest meatball—this removes all guesswork about whether they're cooked through.
  • If your slow cooker runs hot, check them at 3 hours on LOW instead of waiting the full 4—every slow cooker has its own personality.
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