Slow Cooker Meatballs in Marinara Sauce

Description

Slow Cooker Meatballs in Marinara Sauce are tender, juicy, and packed with classic Italian-style flavor. The meatballs slowly cook in a rich tomato sauce until they become soft, flavorful, and perfectly coated in marinara. This recipe is ideal for busy weeknights, family dinners, meal prep, or casual gatherings because the slow cooker does most of the work. Serve the meatballs over spaghetti, tuck them into toasted sub rolls, spoon them over creamy polenta, or enjoy them with garlic bread and a fresh salad. The sauce becomes even more flavorful as it cooks with the meatballs, creating a comforting meal that tastes like it has simmered all day.

Ingredients For the Meatballs

1½ pounds ground beef
½ pound ground pork
1 cup breadcrumbs
½ cup grated Parmesan cheese
2 large eggs
¼ cup milk
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder

For the Marinara Sauce

2 jars marinara sauce, about 24 ounces each
1 can crushed tomatoes, 15 ounces
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon onion powder
¼ teaspoon red pepper flakes, optional
½ teaspoon black pepper
1 tablespoon olive oil

For Serving

Fresh parsley or basil
Grated Parmesan cheese
Cooked spaghetti, garlic bread, or sub rolls

Step-by-Step Instructions

1. Add the ground beef and ground pork to a large mixing bowl. Add breadcrumbs, Parmesan, eggs, milk, garlic, parsley, Italian seasoning, salt, black pepper, and onion powder.
2. Mix gently with clean hands until the ingredients are just combined. Avoid overmixing because this can make the meatballs dense.
3. Shape the mixture into meatballs about 1½ inches wide. Try to keep them similar in size so they cook evenly.
4. For extra flavor, heat a skillet over medium-high heat with a little olive oil and brown the meatballs for 1–2 minutes per side. This step is optional, but it adds a deeper flavor and helps the meatballs hold their shape.
5. Pour about one-third of the marinara sauce into the bottom of a 6-quart slow cooker.
6. Arrange the meatballs over the sauce in a single layer when possible. If necessary, create a second layer.
7. Pour the remaining marinara sauce and crushed tomatoes over the meatballs.
8. Sprinkle in minced garlic, dried basil, oregano, onion powder, red pepper flakes, and black pepper.
9. Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours.
10. Check that the meatballs are cooked through. Beef-and-pork meatballs should reach a safe internal temperature of 160°F (71°C).
11. Gently stir the sauce around the meatballs once they are cooked. Be careful not to break them apart.
12. Taste the marinara and adjust the seasoning if needed.
13. Serve hot and spoon plenty of sauce over each portion.
14. Finish with fresh parsley or basil and grated Parmesan cheese.

Tips & Notes

Do not pack the meat mixture too tightly when shaping the meatballs. A gentle touch helps keep them soft and tender.
Using a combination of beef and pork gives the meatballs more flavor and moisture, but you can use all beef if preferred.
If using frozen fully cooked meatballs, you can add them directly to the slow cooker with the sauce and cook until heated through.
For a thicker sauce, leave the lid slightly ajar during the final 20–30 minutes of cooking.
For extra richness, stir a tablespoon of butter into the marinara just before serving.
If you want a spicier sauce, add extra red pepper flakes.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Q&A

Can I use frozen meatballs?
Yes. Frozen cooked meatballs work well and make this recipe even easier. Add them directly to the slow cooker with the sauce.
Can I make the meatballs ahead of time?
Yes. Shape them up to one day ahead and keep them covered in the refrigerator until ready to cook.
Do I have to brown the meatballs first?
No. Browning is optional. It adds flavor and helps the meatballs hold their shape, but they can cook directly in the sauce.
Can I use turkey instead of beef?
Yes. Ground turkey or chicken can be used, but make sure poultry meatballs reach 165°F (74°C) internally.
What should I serve with these meatballs?
Spaghetti, mashed potatoes, polenta, toasted sub rolls, garlic bread, or roasted vegetables all pair beautifully with the marinara sauce.

Servings

This recipe makes approximately 6–8 servings, depending on meatball size and serving portions.

Nutrition

Approximate nutrition per serving: 430 calories, 31g protein, 24g carbohydrates, 24g fat, 4g fiber, 8g sugar, and 780mg sodium. Nutrition values are estimates and may vary depending on the meat, breadcrumbs, marinara sauce, and portion size.