Slow Cooker Meatballs Marinara (Printable version)

Tender meatballs meld with vibrant marinara, slow-cooked for rich, comforting flavors and effortless enjoyment.

# What you need:

→ 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 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 - 2 jars (24 oz each) 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

# Steps to follow:

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—avoid overmixing.
02 - Shape mixture into 1.5-inch balls and place on a parchment-lined baking sheet.
03 - For enhanced flavor, broil on high for 3–4 minutes, turning once, until lightly browned. This step is optional.
04 - In a skillet over medium heat, warm olive oil. Add onion and garlic; 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 tips:

01 -
  • They cook hands-off while you handle everything else, which means stress-free entertaining.
  • The slow cooker does all the heavy lifting—no hovering over a stove or worried about drying them out.
02 -
  • Don't skip the sautéed onion and garlic step—it's what separates restaurant-quality meatballs from ones that taste like you just opened a jar and called it a day.
  • The internal temperature of 160°F is your safety marker; this is when the pork is fully cooked and they're perfectly tender, not a second longer.
03 -
  • Use parchment paper when shaping so the meatballs don't stick, and room-temperature ingredients mix more evenly than cold ones pulled straight from the fridge.
  • If your sauce seems thin after cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes—it thickens without muddying the flavor.
Return