Homemade Slow Cooker Meatballs in Marinara
Raw beef meatballs shaped by hand and cooked low and slow right in marinara sauce until soft and tender. Serve over spaghetti or in subs.
Homemade Slow Cooker Meatballs in Marinara
Course: Main CourseDifficulty: Easy6
servings25
minutes7
hoursRaw beef meatballs shaped by hand and cooked low and slow right in marinara sauce until soft and tender. Serve over spaghetti or in subs.
Ingredients
1 lb 80/20 ground beef
1/2 lb ground pork
1/2 cup plain breadcrumbs
1/2 cup grated Parmesan
1/3 cup milk
1 egg
3 garlic cloves, minced
2 tbsp chopped parsley
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1 jar (24 oz) marinara
1 can (14.5 oz) crushed tomatoes
12 oz spaghetti or 6 sub rolls
Extra Parmesan, for serving
Directions
- Soak the breadcrumbs in the milk for 5 minutes. This keeps the meatballs tender.
- Mix the beef, pork, soaked breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt and pepper gently until just combined.
- Shape the mixture into 20 to 24 meatballs about 1 1/2 inches wide and arrange them on a tray.
- Pour half the marinara and crushed tomatoes into a 6-quart slow cooker.
- Lay the raw meatballs in a single layer in the sauce and pour the rest over the top.
- Cover and cook on LOW for 6 to 8 hours. Do not use HIGH.
- Leave the lid on and do not stir for the first 2 hours.
- Check a meatball in the center. Beef is done at 160°F, and turkey or chicken at 165°F.
- Boil the spaghetti and drain.
- Serve the meatballs and sauce over the spaghetti or on sub rolls with extra Parmesan.
Notes
- Raw meatballs never go in frozen; thaw them in the fridge first. Mix gently, because overworked meat gives tough meatballs. The meatballs and sauce freeze flat in a freezer bag for up to 4 months. See more make-ahead dishes in these crockpot freezer meals.
Why raw meatballs
Raw meatballs cook slowly in the marinara and stay soft. Soaking the breadcrumbs in milk keeps them tender, and the pork adds richness.
Mix gently. Overworked meat gives tough meatballs.
Slow Cooker Meatballs in Marinara: swaps and one no
Ground turkey works in place of pork. Plain breadcrumbs can be swapped for crushed crackers. Do not put frozen meatballs in the pot. Thaw them in the refrigerator first.
The card uses LOW only.
Serving and freezing
Spaghetti or sub rolls with extra Parmesan make a full meal. Freeze the meatballs and sauce flat in a freezer bag for up to 4 months. Thaw overnight and reheat gently.
One mistake to skip
Stirring the meatballs early. They are soft and break easily during the first two hours. Leave the lid on and let them set. Check one in the center, since beef is done at 160°F, and turkey or chicken at 165°F.
Toast the sub rolls for a minute so they hold up to the sauce. Cook the spaghetti just before serving.
Homemade Slow Cooker Meatballs in Marinara at a glance
- Prep time: 25 minutes
- Cooking time: 7 hours
- Servings: 6 servings
- Ingredients: 15, led by 80/20 ground beef, ground pork, plain breadcrumbs, grated Parmesan
Tips for Homemade Slow Cooker Meatballs in Marinara
Raw meatballs never go in frozen; thaw them in the fridge first. Mix gently, because overworked meat gives tough meatballs. The meatballs and sauce freeze flat in a freezer bag for up to 4 months. See more make-ahead dishes in these crockpot freezer meals.
Homemade Slow Cooker Meatballs in Marinara FAQ
How long does Homemade Slow Cooker Meatballs in Marinara take?
Homemade Slow Cooker Meatballs in Marinara takes 7 hours of cooking after 25 minutes of prep.
How many people does Homemade Slow Cooker Meatballs in Marinara serve?
This recipe makes 6 servings.
What do I need to make Homemade Slow Cooker Meatballs in Marinara?
15 ingredients, led by 80/20 ground beef, ground pork, plain breadcrumbs, grated Parmesan. Amounts are in the recipe card above.
Part of: 7 Crockpot Meatball Recipes for Parties and Dinner
