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Slow cooker meatballs in marinara sauce served in a white bowl, garnished with parsley and Parmesan cheese on a wooden table

Slow Cooker Meatballs in Marinara Sauce

Transform your weeknight dinners with these slow cooker meatballs in marinara sauce. Juicy, tender, and packed with Italian flavors, these easy crock pot meatballs cook to perfection in a rich sauce, making them ideal for pasta, subs, or as appetizers. This family-friendly crock pot dinner is as delicious as it is stress-free!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs lean ground beef Stick with lean meat for the best texture without too much grease.
  • 3/4 cup Italian bread crumbs Adds flavor and keeps the meatballs moist.
  • 1/4 cup beef broth (or water) Adds moisture and enhances the flavor.
  • 1/4 cup grated Parmesan cheese The key to that classic Italian richness.
  • 2 large eggs Acts as a binder to hold the meatballs together.
  • 1 tbsp Italian seasoning A blend of herbs like oregano and basil for authentic flavor.
  • 1 tsp garlic powder For that irresistible garlicky kick.
  • 1/2 tsp onion powder Adds a soft, subtle hint of onion.
  • 1/2 tsp salt Brings out all the yummy flavors.
  • 24 oz marinara sauce Choose your favorite brand or homemade sauce to layer into this meal.

Equipment

  • Slow cooker (6-quart model)
  • - Large bowl
  • Cookie scoop (optional)

Method
 

  1. In a large bowl, combine the ground beef, bread crumbs, broth, Parmesan cheese, eggs, Italian seasoning, garlic powder, onion powder, and salt. Use clean hands or a sturdy spoon to mix until everything is evenly combined.
  2. Form the mixture into 24 meatballs, about 1.5–2 inches in diameter. Pro Tip: Use a cookie scoop for consistent sizing!
  3. Pour the marinara sauce into the bottom of your slow cooker, spreading it out evenly.
  4. Gently place the meatballs into the sauce, making sure each one is covered or nestled into the sauce to keep them tender.
  5. Set your crockpot to low heat and cook for 4 hours. If you’re short on time, use the high setting for 2.5 hours.
  6. Once cooked, spoon the meatballs and sauce over your favorite pasta, rice, or serve them in toasted hoagie rolls for a comforting sandwich.

Notes

Don’t skip the breadcrumbs—they help keep the meatballs tender. Keep the mixture cold to ensure juicier results, and avoid overmixing to prevent dense meatballs. Place the meatballs directly on the sauce to prevent drying out. For consistent sizing, use a cookie scoop to portion the meatball mixture.