Meatball Marinara

Meatball Marinara
  • Difficulty:

  • Prep Time:

  • Total Time:

    6h 20m
  • Servings:



No messy meatball frying with this recipe. Tender meatballs cook slowly in an easy scratch-made marinara sauce, perfect for topping pasta, making a meatball sandwich or serving as an appetizer.


  • Sauce

    2 cans (28 oz.) crushed tomatoes with basil
  • 1 tsp. minced garlic
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. crushed red pepper flakes
  • Meatballs

    1 cup panko breadcrumbs
  • ½ cup milk
  • 2 lbs. lean ground beef or turkey
  • 1 small onion, grated or finely chopped
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped flat leaf parsley
  • ½ tsp. minced garlic
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • Fresh Basil, if desired


  1. Place sauce ingredients together in a 4-5 quart slow cooker; stir to combine.
  2. In a large bowl add breadcrumbs and milk; allow to stand a few minutes until milk is absorbed. Add remaining meatball ingredients; mix gently but thoroughly. Form into 1½” balls.
  3. Place balls into sauce; cover. Turn slow cooker on low; cook 6 hours until internal temperature of meatballs reach 160°F. Add chopped fresh basil if desired.
  4. Refrigerate leftovers.


A 1½” cookie scoop makes quick work of portioning and forming meatballs.

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