Slow Cooker Meatballs in Marinara

Tender, juicy homemade meatballs simmered all day in a rich, flavorful marinara sauce using your slow cooker. This healthy version uses lean meat and simple ingredients for a comforting Italian-inspired meal that’s low-effort and family-approved.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it’s incredibly forgiving and hands-off—perfect for busy days when you want something hearty without standing over the stove. The slow cooker does all the magic, infusing the meatballs with deep tomato flavor while keeping them amazingly moist and tender (no dry meatballs here!).

It’s healthier than traditional versions by using lean ground turkey or beef, whole-food binders like oats or breadcrumbs, and no added sugars or excessive oils. Plus, it’s versatile: serve over zucchini noodles for low-carb, with whole wheat pasta for fiber, or on subs for fun.

The aroma filling your home is irresistible, and cleanup is a breeze since everything cooks in one pot. It’s crowd-pleasing, make-ahead friendly, and feels like a cozy restaurant dish without the hassle or calories.

Yield: 8 servings

Slow Cooker Meatballs in Marinara

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Juicy homemade meatballs slow-cooked in marinara—healthy, easy crockpot dinner bursting with Italian flavor.

Prep Time 20 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 30 minutes

Ingredients

For the Meatballs:

• 1.5 lbs (680g) lean ground turkey (or 90-93% lean ground beef)
• ¾ cup Italian-seasoned breadcrumbs (whole wheat for healthier option)
• 1 large egg
• ⅓ cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 small onion, finely grated or minced
• 1 tsp dried Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

For the Sauce:

• 24-28 oz jar marinara sauce (low-sugar, no added junk)
• Optional: fresh basil or extra herbs for garnish

Instructions

1. Grab a big mixing bowl—let's get those hands ready for some fun! Add your lean ground turkey (or beef), breadcrumbs, egg, Parmesan, minced garlic, grated onion, Italian seasoning, salt, and pepper.
2. Gently mix everything with your hands or a spoon just until combined—don't overdo it, or the meatballs get tough. Think tender hugs, not wrestling!
3. Scoop out portions (a cookie scoop works wonders) and roll into 1.5-2 inch balls—aim for about 24-28 total. They don't need to be perfect; rustic is charming!
4. Lightly mist your slow cooker insert with olive oil spray to prevent sticking (a little love goes a long way).
5. Place the uncooked meatballs in a single layer if possible, or just nestle them in—crowding is fine here.
6. Pour the entire jar of marinara sauce over the top like a cozy tomato blanket. No need to stir yet; let the magic happen slowly.
7. Pop the lid on, set your slow cooker to LOW for 4-6 hours (or HIGH for 2-3 if you're in a rush). Walk away and enjoy your day—the house will smell amazing!
8. When time's up, give it a gentle stir. The meatballs should be cooked through (internal temp 165°F/74°C) and super tender.
9. Taste the sauce—add a pinch more salt, fresh basil, or red pepper flakes if it needs a little zing.
10. Serve hot over pasta, zucchini noodles, or crusty bread. Garnish with extra Parmesan and fresh herbs—dinner is served, chef!

Notes

• These cook directly in the sauce—no pre-browning needed, keeping it healthier and easier.
• For extra tenderness, add a splash of broth if the sauce thickens too much.
• Kid-friendly and picky-eater approved—hide veggies in the mix if needed!

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 336Total Fat 15gSaturated Fat 5gUnsaturated Fat 10gCholesterol 120mgSodium 730mgCarbohydrates 20gFiber 2gSugar 2gProtein 30g

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

• Don’t overmix the meatball mixture—gentle handling prevents tough meatballs.
• Use a cookie scoop for uniform sizes so they cook evenly.
• No need to brown the meatballs first; the slow cooker keeps them juicy without extra fat or steps.
• For extra flavor, grate fresh onion into the mix—it adds moisture and subtle sweetness naturally.
• Choose a good-quality marinara (low-sugar if possible) or make your own for ultimate control over sodium and ingredients.
• Cook on low for the best texture; high works in a pinch but can make edges firmer.
• Taste the sauce at the end and adjust with a pinch of salt, fresh basil, or red pepper flakes.
• Freeze uncooked meatballs on a tray first, then bag them for quick future meals.

Ingredients Notes

Lean ground turkey (or extra-lean beef) forms the base—it’s high in protein and lower in saturated fat than regular beef, making this truly healthy while staying flavorful and juicy thanks to the slow cooking.

Italian breadcrumbs add texture and seasoning; opt for whole wheat for extra fiber. Fresh garlic and onion bring aromatic depth without overpowering. Parmesan cheese (use real grated, not the shaker kind for better melt and taste) adds umami and a touch of richness. Eggs act as a binder to hold everything together.

Dried Italian seasoning, salt, and pepper keep it simple yet classic. For the sauce, a jar of marinara (choose one with no added sugar and low sodium) or homemade crushed tomatoes with herbs creates that perfect tangy, herby bath for the meatballs. Everything is pantry-friendly and easy to find.

Variations and Substitutions

Make it lighter by swapping ground turkey or chicken for beef—turkey keeps it moist in the crockpot and cuts calories. For gluten-free, use GF breadcrumbs or rolled oats pulsed in a processor. Want veggie-packed? Mix in finely grated zucchini or carrots to the meatballs for hidden nutrition and extra moisture.

Dairy-free? Skip the Parmesan or use nutritional yeast, and ensure your marinara is vegan. For a spicier kick, add red pepper flakes or diced jalapeños. If you prefer homemade sauce, use canned crushed tomatoes, tomato paste, fresh garlic, basil, oregano, and a splash of red wine or balsamic for depth.

Turkey sausage crumbles can replace some meat for bolder flavor. For a low-carb twist, serve over spaghetti squash or cauliflower rice instead of pasta. You can even make mini meatballs for appetizers by reducing size and shortening cook time slightly.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days—reheat gently on the stove or microwave with a splash of water to loosen the sauce. Freeze in portions (with sauce) for up to 3 months; thaw overnight in the fridge and reheat slowly to maintain texture. Great for meal prep—portion into containers for easy lunches.

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