Name: Slow Cooker Italian Meatball Marinara
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: ½ cup breadcrumbs (panko or fresh); ½ cup grated Parmesan + ¼ cup for topping; ½ lb ground pork; 1 large egg; 1 lb ground beef (80/20); 1 small onion, finely chopped; 2 tbsp fresh basil, chopped; 2 tsp Italian seasoning; 3 cloves garlic, minced; 4 cups marinara sauce; Salt and pepper to taste

This Slow Cooker Italian Meatball Marinara delivers tender, juicy meatballs simmered in a rich, herby marinara sauce. Effortless and flavorful, it’s perfect for pasta, subs, or sliders—ideal for cozy dinners or gatherings with minimal prep.

Why You’ll Love This Recipe

This Slow Cooker Italian Meatball Marinara is comfort food at its finest—homemade meatballs nestled in a robust, garlicky marinara sauce that bubbles away while you relax. The slow cooker ensures every meatball is tender and infused with Italian herbs, making each bite a burst of savory goodness. It’s a versatile crowd-pleaser, perfect for piling over spaghetti, stuffing into hoagie rolls, or serving as party sliders. With just 20 minutes of prep, this recipe is a lifesaver for busy weeknights or effortless entertaining. Naturally scalable and freezer-friendly, it’s a must for meal prep or feeding a hungry crew. Plus, the aroma of simmering marinara will have everyone eagerly waiting for dinner.

Recipe Tips and Tricks

Don’t Overmix Meatballs: Gently combine to keep them tender and avoid toughness.

Brown Meatballs: Quick sear locks in juices and adds flavor (optional but recommended).
Use Quality Marinara: Homemade or high-quality jarred sauce elevates the dish.
Check Meatball Doneness: Ensure internal temp hits 165°F for safety.

Skim Fat: Spoon off excess grease from sauce for cleaner flavor.
Add Cheese Late: Sprinkle Parmesan in last 30 minutes to prevent curdling.
Freeze Uncooked Meatballs: Shape and freeze extras for future batches.

Taste Sauce: Adjust salt, sugar, or red pepper flakes before serving.

Yield: 6 Servings

Slow Cooker Italian Meatball Marinara

Juicy meatballs in rich marinara, slow-cooked for tender, flavorful Italian comfort.

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 30 minutes

Ingredients

½ cup breadcrumbs (panko or fresh)
½ cup grated Parmesan + ¼ cup for topping

½ lb ground pork
1 large egg
1 lb ground beef (80/20)
1 small onion, finely chopped
2 tbsp fresh basil, chopped
2 tsp Italian seasoning
3 cloves garlic, minced
4 cups marinara sauce
Salt and pepper to taste

Instructions

Mix Meatballs: In a bowl, gently combine beef, pork, breadcrumbs, ½ cup Parmesan, egg, half the garlic, 1 tsp Italian seasoning, salt, and pepper.
Shape Meatballs: Form into 1.5-inch balls (~24); keep hands wet to prevent sticking.
Sear (Optional): In a skillet, brown meatballs 2-3 minutes per side for extra flavor; don’t cook through.

Prep Slow Cooker: Spread 1 cup marinara in 6-quart slow cooker to prevent sticking.
Sauté Aromatics: In skillet, cook onion and remaining garlic 4 minutes until soft; add to slow cooker.
Layer Ingredients: Place meatballs in slow cooker, pour remaining marinara over, sprinkle with 1 tsp Italian seasoning.

Cook Low and Slow: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until meatballs are 165°F.
Add Cheese: Sprinkle ¼ cup Parmesan over top in last 30 minutes; cover to melt.
Rest: Let rest 10 minutes—sauce thickens and flavors meld.
Serve: Garnish with basil; serve over pasta, in subs, or with crusty bread—enjoy!

Notes

Use a 6-quart slow cooker for even cooking and sauce coverage.
For smoother sauce, blend onions and marinara before cooking.
Leftovers make great meatball subs or pizza toppings.
Freeze uncooked meatballs on a tray, then bag for quick future meals.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 485Total Fat 25gSaturated Fat 10gUnsaturated Fat 16gCholesterol 124mgSodium 4874mgCarbohydrates 28gFiber 5gSugar 8gProtein 34g

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

Ingredients Notes

Ground Beef (1 lb): Lean (80/20) for flavor without greasiness; mix with pork for richness.
Ground Pork (½ lb): Adds juiciness and depth to meatballs.

Marinara Sauce (4 cups): Homemade or quality jarred; low-sugar for balance.
Breadcrumbs (½ cup): Panko or fresh for light texture; gluten-free if needed.
Parmesan (½ cup, grated + ¼ cup for topping): Freshly grated for nutty depth.

Egg (1 large): Binds meatballs; room temp for even mixing.
Garlic (3 cloves, minced): Fresh for bold flavor; half in meatballs, half in sauce.
Italian Seasoning (2 tsp): Oregano, basil, thyme blend—use fresh herbs if possible.

Onion (1 small, finely chopped): Sweetens sauce; yellow or white works.
Fresh Basil (2 tbsp, chopped): Bright finish; parsley as substitute.

Variations and Substitutions

Meat Swap: Use turkey, chicken, or plant-based meat for lighter or vegetarian options.

Gluten-Free: Swap breadcrumbs for almond flour or gluten-free panko; ensure marinara is GF.
Spicy Kick: Add ½ tsp red pepper flakes or fresh chili to sauce.
Cheese Twist: Mozzarella or provolone mixed into sauce for extra meltiness.

Veggie Boost: Add diced zucchini, mushrooms, or bell peppers to sauce.
Low-Carb: Serve over zucchini noodles or cauliflower rice.
Sausage Style: Use Italian sausage instead of pork for bolder flavor.
Creamy Marinara: Stir in ¼ cup heavy cream for a rosa sauce.

Storage Options

Refrigerator: Store in airtight container up to 4 days.
Freezer: Freeze meatballs and sauce separately up to 3 months; thaw overnight.
Reheating: Warm on stove with splash of water or microwave gently.