Slow Cooker Meatballs Marinara (Printable)

Juicy meatballs simmered in a flavorful marinara sauce, perfect for effortless and satisfying meals.

# What You’ll Need:

→ For the 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 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

→ For the Marinara Sauce

13 - 2 jars (24 oz each) 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 pepper to taste

# Directions:

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 enhances flavor but can be omitted.
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 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 Hints:

01 -
  • The slow cooker does the heavy lifting while you shower, change clothes, or just take a breath before guests arrive.
  • Ground pork mixed with beef creates a tender texture that stays moist instead of dense, and people genuinely can't tell why they taste better than expected.
  • You can serve these as an appetizer on toothpicks or toss them over pasta for a complete meal without changing a single thing.
02 -
  • Do not skip the sautéing step for onion and garlic—raw onion tastes harsh and metallic in the final dish, but even five minutes in a hot pan transforms it into something sweet and mellow.
  • Overmixing the meat mixture is the most common mistake, and it's also irreversible; gentle hands lead to tender meatballs, so stop as soon as everything looks combined.
  • If your marinara sauce is very acidic, add a pinch of baking soda (it will foam slightly) or a teaspoon of sugar; four hours of cooking concentrates acidity, and sweet-savory balance is everything here.
03 -
  • Use a cookie scoop or small ice cream scoop to shape uniform meatballs in half the time—consistency in size means they cook evenly and you look like you know what you're doing.
  • If your slow cooker runs hot, you can cook on LOW for three hours and thirty minutes instead of four; every slow cooker is different, so trust your instinct and the internal temperature more than the clock.
Go Back