Crockpot Meatballs in Marinara
Tender homemade meatballs simmer low and slow in rich marinara sauce for an easy, hands-off dinner the whole family will love.
Ingredients
Meatballs
- 1 lb ground beef (or a beef and pork mix)
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce & Topping
- 24 oz jar marinara sauce (about 3 cups)
- 1/2 tsp Italian seasoning
- 1/4 cup fresh basil, torn, for serving
- grated Parmesan, for serving
Instructions
Instructions
- Combine the ground beef, breadcrumbs, Parmesan, egg, garlic, 1 teaspoon Italian seasoning, salt, and pepper in a large bowl. Mix gently with your hands just until combined — don't overwork it.
- Roll the mixture into 20 meatballs, about 1.5 inches (4 cm) each, roughly 1.5 tablespoons per meatball.
- Brown the meatballs (optional but recommended): heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the meatballs for 2 to 3 minutes per side, just to build color. They don't need to cook through.
- Layer half of the marinara sauce in the bottom of a 6-quart crockpot. Add the meatballs in a single layer, then pour the remaining marinara and ½ teaspoon Italian seasoning over the top so the meatballs are mostly covered.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the meatballs reach an internal temperature of 165°F (74°C).
- Stir gently, then top with torn fresh basil and grated Parmesan before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze meatballs and sauce together in a freezer-safe container for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave until warmed through.