Slow Cooker Meatballs Marinara (Print Version)

Tender meatballs slow-cooked in savory marinara, ideal for gatherings or main courses.

# What to Use:

→ Meatballs

01 - 1.5 lbs ground beef (80/20 blend)
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 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 fluid 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 black pepper to taste

# How to Prepare:

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 with deeper flavor, broil on high for 3 to 4 minutes, turning once, until lightly browned. This step is optional.
04 - In a skillet over medium heat, warm olive oil. Add onion and garlic, sautéing for 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 thoroughly.
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 degrees Fahrenheit.
08 - Serve hot, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • They cook while you set up chairs and ice wine, leaving you free instead of stuck at the stove.
  • The pork-and-beef combo creates a depth that pure beef meatballs can't quite reach—it's a game changer once you notice it.
  • Everyone eats them, from the person who claims they don't eat meatballs to the one who keeps circling back for thirds.
02 -
  • Overmixing the meat is the fastest way to dense, compact meatballs that taste like disappointment—mix just until combined and resist the urge to keep going.
  • Don't skip sautéing the onion and garlic for the sauce; that small step is what separates homemade-tasting from obviously-from-a-jar.
03 -
  • Use an 80/20 ground beef blend specifically—leaner meat gets tough, fattier meat gets greasy, and 80/20 is the sweet spot.
  • The broiling step sounds optional but it's actually the secret to why these taste restaurant-quality instead of homemade-basic.
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