Over the long weekend I made a large batch of my marinara to have on hand for quick mid-week meals. I realized that it has been forever since I last made my slow cooker meatballs, and while grabbing the ingredients I was shocked to see that I had never posted my simple recipe for slow cooker meatballs in marinara.
- 32 ounces marinara
- 1 pound ground beef (or other meat as you prefer)
- 1/2 cup bread crumbs
- 1 egg
- 4 cloves garlic, finely minced
- 2 Tablespoons dried parsley
- 1 Tablespoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 Tablespoons olive or vegetable oil
- Pour marinara into your slow cooker, cover, and set heat to LOW.
- In a large bowl, combine all remaining ingredients until thoroughly mixed. I prefer to use a stand mixer, but it can be done by hand.
- Form meatballs that are approximately the size of golf balls.
- Add the meatballs to the slow cooker in a single layer and cover. It is not necessary for the marinara to completely cover the meatballs.
- Simmer on LOW heat for 3 hours.
My meatballs in marinara recipe is delicious over pasta. It also makes an excellent alternative to fast food sub shop meatball marinara sandwiches. Just scoop the meatballs onto a sub roll, cover with marinara and add provolone or mozzarella cheese.
You can even make a double batch and freeze half of it for a quick reheatable meal anytime. Take it out to thaw while you’re at work and warm it over medium heat in a saucepan when you’re ready to eat!