slow cooker meatball recipes
This recipe features tender and flavorful meatballs cooked slowly in a rich marinara sauce, making it a perfect dish for a comforting family dinner or meal prep for the week. Serve over pasta or on a sub for a satisfying meal.
Equipment
- 1 slow cooker at least 6-quart capacity
- 1 mixing bowl
- 1 baking sheet if baking meatballs before adding to slow cooker
- 1 set measuring cups and spoons
- 1 spoon for stirring
- 1 cooking spatula or tongs
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (or 2 tablespoons dried parsley)
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups marinara sauce (store-bought or homemade)
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, garlic, Italian seasoning, salt, and black pepper. Mix until just combined; do not overmix.
- Form the mixture into meatballs, about 1.5 inches in diameter. You should have approximately 24 meatballs.
- Optionally, place the meatballs on a baking sheet and bake at 400°F (200°C) for 15 minutes for a slightly crispy exterior.
- In the slow cooker, pour in 1 cup of marinara sauce to coat the bottom.
- Carefully place the meatballs into the slow cooker and pour the remaining marinara sauce over the top.
- Cover and cook on low for 6 hours, or cook on high for about 3 hours, until the meatballs are cooked through and tender.
- Once cooked, garnish with fresh basil before serving.
Notes
For added flavor, you can include chopped onions or bell peppers in the meat mixture.
Serve the meatballs over spaghetti or in a hoagie roll for a meatball sub.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.