Cozy Slow Cooker Marinara Meatballs
There’s something magical about a slow cooker. Toss in a few ingredients, let time and heat do their thing, and voilà—you’ve created something warm, comforting, and utterly delicious. For me, these Slow Cooker Meatballs are the ultimate crowd-pleaser. Whether you’re prepping for a cozy family dinner or a holiday party, this recipe is a no-fail solution to satisfy everyone.
The beauty of these meatballs lies in their simplicity. Made with Italian breadcrumbs, Parmesan cheese, and a hint of garlic, they’re perfectly seasoned and irresistibly tender. But the real magic is slow-cooking them in marinara sauce for hours until they’re infused with rich, savory flavors.
Why This Recipe Will Be Your New Favorite
- Tender, Juicy Meatballs: A simple breadcrumb and milk paste ensures the perfect texture—moist without being mushy.
- Rich Marinara Infusion: Slow cooking in sauce takes these meatballs from good to unforgettable.
- Hands-Off Cooking: Just mix, roll, and let the slow cooker do the work.
A Cozy Meal for Any Occasion
These slow-cooked meatballs are more than just a recipe—they’re a little slice of comfort. The slow cooker makes them fuss-free, and the end result is so satisfying that you’ll find yourself making them on repeat.
What’s your favorite way to enjoy meatballs? On a bed of pasta, as a party appetizer, or tucked into a crusty sandwich? Let me know in the comments!
Slow Cooker Marinara Meatballs
Ingredients
For the meatballs:
- 1/2 cup Italian seasoned breadcrumbs
- 1/3 cup whole milk
- 1 large egg
- 3 –4 cloves garlic minced
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 3/4 cup freshly grated Parmesan cheese
- 2 lbs ground beef
For the sauce:
- 7 cups marinara sauce homemade or store-bought
Instructions
- Make the Breadcrumb Paste: In a large bowl, mix the breadcrumbs and milk together until they form a paste. This step is the secret to moist, tender meatballs! Add the remaining ingredients, except beef, and mix well. Then add beef. Using your hands, gently mix everything until combined. Be careful not to overwork the mixture to keep the meatballs tender.
- Form the Meatballs: Roll the mixture into meatballs, about 2 ½ tablespoons each. Use a light touch to avoid compacting them too tightly.
- Set Up the Slow Cooker: Pour a small amount of marinara sauce into the bottom of your slow cooker to create a base layer. Arrange the meatballs on top, then pour the remaining sauce over them.
- Cook Low and Slow: Cover and cook on high for 4 hours or low for 6-7 hours. The sauce will thicken slightly, and the meatballs will soak up all that saucy goodness.
- Serve and Enjoy: Gently stir meatballs, then take one out and test it for doneness. Serve your meatballs with spaghetti, on sub rolls, or as part of an appetizer platter. Don’t forget a sprinkle of extra Parmesan and fresh parsley for garnish!
