Slow Cooker Meatballs Marinara (Printable)

Savory meatballs cooked slowly in a rich marinara, ideal for gatherings and easy entertaining.

# What You'll Need:

→ Meatballs

01 - 1.5 pounds ground beef (80/20 blend)
02 - 0.5 pound 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 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 (two 24-ounce jars or 6 cups homemade)
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 tablespoon extra virgin olive oil
17 - 1 teaspoon dried basil
18 - 1 teaspoon dried oregano
19 - Salt and pepper to taste

# How-To Steps:

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, being careful not to overmix as this will result in dense meatballs.
02 - Shape mixture into 1.5-inch balls and place on a parchment-lined baking sheet.
03 - For firmer exterior and 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; sauté 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. Stir thoroughly to combine all ingredients.
06 - Gently nestle prepared meatballs into the marinara sauce within the slow cooker.
07 - Cover and cook on low heat for 4 hours, or on high heat for 2 hours, until meatballs reach an internal temperature of 160 degrees Fahrenheit.
08 - Transfer meatballs to serving dish. Garnish with additional grated Parmesan cheese and fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • They practically cook themselves while you set up for guests or attend to a thousand other things.
  • Ground pork mixed with beef keeps them impossibly tender instead of dense and tough like some versions I've made before.
  • Your whole place smells like an Italian grandmother lives there, and nobody has to know it took you 25 minutes of actual work.
02 -
  • Do not overmix your meatball mixture—I once treated it like bread dough and ended up with something closer to a hamburger patty that refused to cook evenly.
  • The optional broiling step actually changes everything; the caramelized outside means the sauce sticks better and the flavors develop a restaurant-quality depth that raw meatballs just don't achieve.
03 -
  • Freeze the shaped meatballs on a baking sheet before putting them in the slow cooker, and you can cook them straight from frozen—just add an extra 30 minutes to the cooking time.
  • If your marinara sauce tastes a little tinny or sharp, a pinch of sugar and a splash of heavy cream will round it out and make everything taste richer.
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