Slow Cooker Meatballs Marinara (Print version)

Savory meatballs simmered in a rich marinara sauce, ideal for effortless gatherings and comforting meals.

# What You Need:

→ For the Meatballs

01 - 1½ pounds ground beef (80/20 blend)
02 - ½ pound ground pork
03 - ½ cup Italian breadcrumbs
04 - ⅓ cup grated Parmesan cheese
05 - 2 large eggs
06 - ¼ cup whole milk
07 - 3 cloves garlic, minced
08 - 2 tablespoons fresh parsley, chopped
09 - 1½ teaspoons salt
10 - ½ teaspoon black pepper
11 - 1 teaspoon dried oregano
12 - ½ teaspoon crushed red pepper flakes

→ For the 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 pepper to taste

# How To Make It:

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—do not overmix.
02 - Shape mixture into 1½-inch balls and place on a parchment-lined baking sheet.
03 - For firmer meatballs, broil on high for 3–4 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 3–4 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 internal temperature of 160°F.
08 - Serve hot, garnished with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • Effortless preparation with slow cooker convenience—just set it and forget it while the flavors meld together
  • Perfect for entertaining, serving 6 people with approximately 30 tender, flavor-packed meatballs
  • Incredibly versatile: works beautifully as an appetizer or main dish depending on your occasion
  • Rich Italian-American flavors from the combination of beef, pork, Parmesan, and aromatic herbs
  • Make-ahead friendly with excellent freezer storage options for busy weeknights
  • Kid-friendly and crowd-approved, guaranteed to disappear quickly at any gathering
02 -
  • Make the meatballs a day ahead and refrigerate them unbaked—this allows the flavors to meld and makes party prep even easier
  • Don't skip sautéing the onion and garlic for the sauce; this step builds a flavor foundation that jarred marinara alone can't achieve
  • Use a cookie scoop to portion the meatballs for perfectly uniform size and consistent cooking
  • Check the internal temperature with a meat thermometer to ensure food safety—160°F/71°C is the target
  • If the sauce reduces too much during cooking, add a splash of water or broth to maintain the desired consistency
  • For deeper flavor, use half homemade marinara and half jarred sauce, or add a splash of red wine to the sauce before cooking
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