Name: Crockpot Italian Marinara Meatballs
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 24
Cuisine: American-Italian
Ingredients: 1.5 lbs (680g) lean ground beef (85-90% lean); ¾ cup Italian seasoned breadcrumbs; ⅓ cup beef broth or milk; ⅓ cup freshly grated Parmesan cheese; 2 large eggs; 2 tsp Italian seasoning; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp kosher salt; ¼ tsp black pepper; 24 oz (680g) jar high-quality marinara sauce (plus extra if desired); Optional: ½ tsp crushed red pepper flakes for heat

Tender, juicy homemade Italian meatballs made with ground beef, Parmesan, and herbs, slow-cooked to perfection in a flavorful marinara sauce. This effortless crockpot meal delivers deep, savory Italian flavors with minimal hands-on time — ideal for busy weeknights, family dinners, or meal prep. Serve over pasta for pure comfort food bliss.

Why You’ll Love This Recipe:

This recipe is a total game-changer for anyone who craves authentic Italian meatball flavor without standing over a stove all day. The slow cooker does all the heavy lifting — the meatballs cook gently in the sauce, absorbing tons of rich tomato flavor while staying incredibly moist and tender (no dry meatballs here!).

You get that classic Sunday-sauce taste with almost zero effort: mix, roll, dump, and walk away. It’s family-friendly, crowd-pleasing, and versatile — serve it over spaghetti, in subs, with crusty bread, or even as an appetizer.

Plus, it makes your house smell like an Italian trattoria, and the leftovers taste even better the next day as the flavors meld. It’s make-ahead friendly, freezer-compatible, and perfect for busy parents, meal preppers, or anyone who wants big flavor with little work.

Yield: 24 meatballs

Crockpot Italian Marinara Meatballs

Tender homemade Italian meatballs slow-cooked in rich marinara sauce — easy, flavorful crockpot dinner perfection.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 5 minutes

Total Time 4 hours 20 minutes

Ingredients

For the Meatballs

1.5 lbs (680g) lean ground beef (85-90% lean)
¾ cup Italian seasoned breadcrumbs
⅓ cup beef broth or milk
⅓ cup freshly grated Parmesan cheese
2 large eggs
2 tsp Italian seasoning
1 tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
¼ tsp black pepper

For the Sauce

24 oz (680g) jar high-quality marinara sauce (plus extra if desired)
Optional: ½ tsp crushed red pepper flakes for heat

Instructions

Grab a big mixing bowl — this is where the magic starts! Add the ground beef, Italian breadcrumbs, beef broth (or milk), grated Parmesan, eggs, Italian seasoning, garlic powder, onion powder, salt, and pepper.
Get your hands in there (or use a spoon) and mix gently just until everything comes together — don’t overmix or the meatballs can turn tough.
Scoop out portions using a cookie scoop or spoon — aim for about 1.5–2 inches in diameter for nice, even cooking.
Roll each portion into smooth balls with slightly damp hands — they don’t have to be perfect, just round and happy! You should get around 24 beauties.
Pour about half the marinara sauce into the bottom of your crockpot — this creates a cozy bed for the meatballs.
Gently nestle all those gorgeous meatballs into the sauce in a single layer if possible (it’s okay if they stack a bit).
Pour the remaining marinara sauce over the top, making sure everything gets nicely coated — cover those meatballs in saucy love!
Pop the lid on your slow cooker and set it to LOW for 4 hours or HIGH for about 2.5 hours — walk away and let the slow magic happen.
When time’s up, give everything a gentle stir — the meatballs should be tender, juicy, and bursting with flavor. Taste the sauce and adjust salt/pepper if needed.
Serve hot over spaghetti, in hoagie rolls for subs, with crusty bread, or straight from the pot — garnish with extra Parmesan and fresh basil for that wow factor!

Notes

The meatballs cook directly in the sauce — no browning needed, keeping them extra moist. For cheesy goodness, sprinkle 1–1½ cups shredded mozzarella over the top during the last 30 minutes and replace the lid to melt.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 133Total Fat 6gSaturated Fat 2gUnsaturated Fat 4gCholesterol 45mgSodium 384mgCarbohydrates 9gFiber 1gSugar 2gProtein 11g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use a cookie scoop for uniform meatballs — this ensures even cooking.
Don’t overmix the meatball mixture; gentle handling keeps them tender.
No need to brown the meatballs first — the slow cooker keeps them juicy.
For extra flavor, add a splash of red wine or balsamic to the sauce.
Place half the marinara in first, add meatballs, then top with remaining sauce to prevent sticking.
Cook on low for the best texture; high works but may make edges firmer.
Freshly grate your Parmesan for better melting and flavor.
Taste and adjust seasoning at the end — slow cooking can mellow flavors.

Ingredients Notes:

Ground beef (lean 85-90%) forms the hearty base — choose quality meat for best taste and texture. Italian breadcrumbs add moisture and classic seasoning (plain works too, but Italian boosts flavor instantly). Freshly grated Parmesan cheese brings nutty, salty depth and helps bind.

Eggs act as the glue for perfect cohesion without making them dense. Garlic and onion powders deliver aromatic backbone without raw chunks. Italian seasoning (a blend of oregano, basil, thyme) gives that signature herb profile.

Kosher salt enhances everything without overpowering. Jarred marinara sauce (good-quality like Rao’s or homemade) provides rich, tangy tomato flavor that infuses the meatballs beautifully during the long simmer — no need to make sauce from scratch unless you want to!

Variations and Substitutions:

Meat: Swap half the beef for Italian sausage for richer flavor, or use ground turkey/chicken for lighter version (add extra seasoning).
Gluten-free: Use gluten-free breadcrumbs and check marinara label.
Dairy-free: Skip Parmesan or use nutritional yeast; choose dairy-free cheese for topping.
Spice level: Add red pepper flakes or use spicy marinara for heat.
Veggie boost: Mix in finely grated zucchini or carrots for hidden nutrition.
Cheese lovers: Stir in shredded mozzarella during last 30 minutes or top with fresh mozzarella when serving.
Herb twist: Add fresh chopped basil, oregano, or parsley at the end for brightness.
Sauce: Use crushed tomatoes + extra herbs if no marinara on hand; blend for smoother texture.

Storage Options:

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on stovetop or microwave with a splash of water to loosen sauce. Freeze cooled meatballs and sauce in freezer-safe containers or bags for up to 3 months. Thaw overnight in fridge and reheat slowly to maintain texture.