Slow Cooker Meatballs Marinara (Printable)

Tender meatballs cooked slowly in rich marinara sauce, perfect for easy entertaining or a comforting meal.

# What You'll Need:

→ For the Meatballs

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

→ For the Marinara Sauce

13 - 2 (24 oz) jars 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 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 enhances 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 an internal temperature of 160°F.
08 - Serve hot, garnished with extra Parmesan and parsley if desired.

# Expert Suggestions:

01 -
  • They're foolproof—literally just mix, shape, and let your slow cooker handle the hard work for hours.
  • The combination of beef and pork creates a richer, more complex flavor than either meat alone.
  • Serve them as appetizers on toothpicks or toss them over pasta for an instant weeknight dinner.
02 -
  • Never overmix the meat or your meatballs will be dense and tough instead of tender—think of it like handling biscuit dough.
  • The 4-hour low setting matters because high heat can toughen the meat even if the marinara doesn't burn.
03 -
  • If your marinara is acidic, stir in a pinch of sugar to balance it—this small adjustment makes a noticeable difference.
  • Brown the onion and garlic even if you're tempted to skip it; those few minutes of sautéing deepen the entire sauce's flavor.
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