Slow Cooker Meatballs Marinara (Printable)

Tender meatballs cooked low and slow in a rich, flavorful marinara sauce for easy entertaining.

# Ingredient List:

→ 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

# Directions:

01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, milk, minced garlic, parsley, salt, pepper, oregano, and red pepper flakes. Mix gently until just combined, being careful not to overmix.
02 - Shape the mixture into 1½-inch balls and arrange on a parchment-lined baking sheet.
03 - For enhanced flavor, broil meatballs 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 chopped onion and minced garlic, sautéing 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, stirring to combine evenly.
06 - Gently nestle the meatballs into the sauce in the slow cooker, ensuring they are submerged.
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 - Transfer to a serving dish and garnish with additional Parmesan cheese and fresh parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The slow cooker handles everything while you focus on literally anything else—showering, changing clothes, panicking about dessert.
  • Ground pork mixed with beef creates this subtle richness that people taste but can never quite name.
  • You can serve them as appetizers with toothpicks or dump them over pasta and suddenly you've got dinner without the effort.
02 -
  • Do not skip the pork—I tried once with all beef to save money, and they tasted one-dimensional and dried out faster, which taught me that the pork does more than fill space.
  • The slow cooker stays on LOW for a reason; HIGH cooks them faster but the texture suffers, and they can start to toughen around the edges.
03 -
  • Damp hands when shaping prevent sticking and keep you from tearing the mixture apart, which saves frustration and keeps your mixture clean.
  • Broiling is optional, but it genuinely improves texture and adds a caramelized depth that slow cooking alone can't replicate.
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