Slow Cooker Meatballs Marinara (Print out)

Savory meatballs cooked gently in a rich tomato-based marinara, ideal for gatherings or a comforting dinner.

# 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

# 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 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. This step is optional and adds flavor.
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 HIGH for 2 hours, until meatballs are cooked through with internal temperature reaching 160°F.
08 - Serve hot, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • Zero stress cooking—mix, shape, and let the slow cooker do the heavy lifting while you handle everything else.
  • The tender beef and pork combination keeps the meatballs impossibly juicy, never dry or dense like some versions.
  • Works as an appetizer on toothpicks or a proper main dish over pasta, so one recipe solves two different dinners.
02 -
  • Don't skip the sautéing step for the onion and garlic—cooking them first removes the raw edge that can linger in a slow cooker dish.
  • If your meatballs are falling apart or feel mushy, you likely overmixed the raw mixture or the meat-to-binder ratio was off; next time, use your hands less and measure the breadcrumbs precisely.
03 -
  • Use an 80/20 ground beef blend specifically—it has enough fat to stay juicy but not so much that grease pools in the slow cooker.
  • Mix the meatball ingredients with your hands instead of an electric mixer, which overworks the gluten and makes everything tough.
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