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Easy Slow Cooker Meatballs Recipe: Tender Homemade Meatballs in Marinara

Easy Slow Cooker Meatballs Recipe

Homemade beef and pork meatballs simmer gently in marinara sauce until tender, juicy, and full of Italian-inspired flavor. Serve them with spaghetti, crusty bread, polenta, rice, or as a party appetizer.
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Prep Time 20 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 pound Ground beef, preferably 80/20
  • 1 pound Ground pork or mild Italian sausage
  • 1 cup Italian-seasoned breadcrumbs
  • 1/2 cup Finely grated Parmesan cheese
  • 2 Large eggs
  • 1/2 cup Milk
  • 1/2 medium onion Very finely minced yellow onion
  • 3 cloves Minced garlic cloves
  • 2 tablespoons Chopped fresh parsley
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Sauce
  • 48 ounces Marinara or other prepared tomato pasta sauce

Method
 

Step-by-Step
  1. Combine the ground beef, ground pork or mild Italian sausage, breadcrumbs, Parmesan, eggs, milk, onion, garlic, parsley, Italian seasoning, salt, and pepper in a large bowl.
  2. Mix gently with your hands just until the ingredients are combined. Avoid squeezing or kneading the mixture, since overmixing can make the finished meatballs dense.
  3. Shape the mixture into meatballs about 1 1/2 inches in diameter, using a small cookie scoop if desired. You should have approximately 24 to 30 evenly sized meatballs.
  4. For optional browning, cook the meatballs in a lightly oiled skillet for 1 to 2 minutes per side. This step is not required, but it adds color, extra flavor, and helps the meatballs hold their shape.
  5. Pour about one-third of the marinara sauce into the slow cooker. Arrange the meatballs in a mostly even layer, then cover them with the remaining sauce.
  6. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours. Check that the centers reach at least 160°F before serving.
  7. Spoon the meatballs and sauce over spaghetti, polenta, or rice, or serve them with crusty bread. Finish with additional Parmesan and parsley if desired.

Notes

Freshly grated Parmesan and Italian-seasoned breadcrumbs provide the best flavor. If using dried parsley, substitute 2 teaspoons for the fresh parsley. For a shortcut, use 2 pounds of fully cooked frozen meatballs with 24 to 32 ounces of marinara or barbecue sauce; do not thaw, cook covered on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, and heat until steaming hot throughout. Do not fill the slow cooker more than about two-thirds full.