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Slow Cooker Meatballs in Marinara


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.

Slow Cooker Meatballs in Marinara
Prep time
Cook time
Total time
  • 32 ounces marinara
  • 1 pound ground beef (or other meat as you prefer)
  • ½ 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
  1. Pour marinara into your slow cooker, cover, and set heat to LOW.
  2. In a large bowl, combine all remaining ingredients until thoroughly mixed.
  3. Form meatballs that are approximately the size of golf balls.
  4. 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.
  5. 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 reheat-able 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!

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