Italian Slow Cooker Meatballs and Marinara
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8 servings
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Calories
434 kcal
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Course
Main Course
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Cuisine
Italian
Italian Slow Cooker Meatballs and Marinara
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Make the best Slow Cooker Meatballs with homemade marinara sauce using this easy recipe! The delicious Italian meatballs, tomato sauce and pasta all cook together in a Crock Pot, so clean-up is a breeze! Put this recipe in a slow cooker in the morning and come home to a scrumptious dinner that the entire family will love!
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Ingredients
Marinara
- 56 ounces San Marzano peeled tomatoes 2 - 28 ounce cans
- 2 tablespoons garlic cloves crushed
- 1 teaspoon dried oregano
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- ¼ teaspoon red pepper flakes
Meatballs
- 1 cup onions finely chopped
- 4 cloves garlic crushed
- 1 pound ground beef
- 1 pound loose Italian pork sausage
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large egg yolks
- 1 tablespoon Italian seasoning click link for homemade recipe
- 1 teaspoon salt
- 1 teaspoon black pepper
For serving
- ½ cup basil leaves fresh chopped
- 8 ounces spaghetti noodles uncooked
- ¼ cup fresh grated parmesan cheese
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Instructions
Marinara
- Pour the entire cans of San Marzano tomatoes in a slow cooker (do not drain the tomatoes) and use your hands to crush the tomatoes.
- Add the crushed garlic cloves, oregano, sugar, salt and red pepper flakes, stir to combine.
Meatballs
- In a large bowl, combine the onions, garlic, ground beef, Italian sausage, panko breadcrumbs, parmesan cheese, egg yolks, Italian seasoning, salt and pepper.
- Use your hands, or a spatula, to combine all of the ingredients.
- Once the ingredients are combined, form the mixture into about 40 golf ball sized meatballs.
- This step is optional, but highly recommended! Turn the broiler on the oven to high. Place the meatballs on a foil-lined baking sheet and under the broiler in the middle rack of the oven for 5 minutes. This will prevent the meatballs from sticking together or falling apart in the slow cooker.
- Place the meatballs in the slow cooker with the marinara sauce and gently stir the meatballs until they’re covered in the sauce.
- Cook on low for 6-8 hours, or on high for 3-4 hours.
- Once the cooking time is complete, stir in 1/2 cup fresh chopped basil leaves.
- Optional: cook the pasta in the slow cooker by adding 8 ounces of spaghetti noodles directly into the slow cooker. Gently press down on the noodles to make sure they're covered in the sauce. Allow the noodles to cook in the slow cooker on low for 30-40 minutes, or on high for 25-30 minutes. *Note that when cooking the noodles in the slow cooker, it will thicken the sauce as it releases starch into the sauce in the slow cooker.
- Serve the cooked meatballs, marinara sauce and pasta in bowls. Optionally top with fresh grated parmesan cheese and fresh chopped basil.
Notes
- The nutritional information provided does not include the optional spaghetti noodles or fresh grated parmesan cheese for serving.
- The meatballs can be prepped in advance and stored in the refrigerator for up to 3 days before cooking them in a slow cooker. You can also prep and freeze the meatballs for up to 6 months, then add them directly to the slow cooker from the freezer.
- This recipe can be made with a jar of your favorite marinara sauce, or tomato sauce, instead of the homemade marinara sauce. If using a jar of sauce, add the meatballs to the slow cooker first, then pour the jar of sauce on top. You will need two 24 ounce jars of sauce for this recipe.
- To make gluten free meatballs, simply swap out the panko breadcrumbs for gluten-free panko bread crumbs. Serve the meatballs and marinara with gluten free pasta, or vegetables.
- To make the meatballs spicy, add a teaspoon of red pepper flakes to the meatball mixture.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 6 days. Reheat the meatballs in the marinara sauce in a pot on the stove over medium-high heat for 10-12 minutes, or until warmed throughout. You can also reheat the meatballs in the microwave for 2-3 minutes.
- These meatballs are perfect for freezing. Once the meatballs are fully cooked in the sauce in the slow cooker, turn off the slow cooker and allow them to cool completely. Place the meatballs and sauce in a freezer-safe container. Freeze the meatballs for up to 6 months. To defrost, move the meatballs from the freezer to the refrigerator for 24 hours, or defrost them quickly in the microwave.
Nutrition Information
Show Details
Serving
4serving
Calories
434kcal
(22%)
Carbohydrates
18g
(6%)
Protein
24g
(48%)
Fat
30g
(46%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
135mg
(45%)
Sodium
1696mg
(71%)
Potassium
754mg
(22%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
508mg
(10%)
Vitamin C
22mg
(24%)
Calcium
174mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 4serving | |
| Calories | 434kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 1696mg | 71% |
| Potassium | 754mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 508mg | 10% |
| Vitamin C | 22mg | 24% |
| Calcium | 174mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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