Slow Cooker Meatballs Marinara (Printable)

Tender, flavorful meatballs simmered in rich marinara sauce, ideal for easy entertaining and family meals.

# 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—do not overmix.
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 adds 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 internal temperature reaching 160°F.
08 - Serve hot, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • They practically make themselves while you focus on everything else—no hovering, no stress, just a slow cooker doing the heavy lifting.
  • The beef and pork blend creates this incredibly tender texture that falls apart on your tongue, nothing like those tough meatballs you've maybe had before.
02 -
  • Don't overmix the meatball mixture—I learned this the hard way when I tried to be thorough and ended up with dense, bouncy meatballs that felt nothing like what they should be.
  • The sautéed onion and garlic make a real difference in the sauce's depth, so skip this step only if you truly have no other choice.
03 -
  • If your slow cooker runs hot, check the meatballs at the 3-hour mark on LOW—every slow cooker has its own personality, and you don't want to overcook them.
  • Mix in fresh basil or parsley right at the end just before serving for a bright, herbal finish that wakes up all the flavors.
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