Easy Slow Cooker Meatballs

These Easy Slow Cooker Meatballs are a lifesaver for busy days. Juicy and flavorful, they simmer low and slow in a rich marinara sauce, soaking up every bit of flavor. Whether served over pasta, tucked in subs, or enjoyed straight from the bowl, this hands-off recipe delivers classic Italian-style comfort with minimal effort.

Ingredients

For the Meatballs:

• 1½ lbs ground beef (or mix with ground pork or turkey)

• ½ cup breadcrumbs

• ¼ cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• ¼ cup milk

• 2 tbsp chopped parsley (fresh or dried)

• 1 tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

For the Sauce:

• 1 (24 oz) jar marinara sauce

• ½ cup water or beef broth

• Optional: 1 tsp crushed red pepper flakes for heat

Instructions

Mix the Meatballs

• In a large bowl, combine all meatball ingredients.

• Mix gently with hands or a spoon until just combined — don’t overmix!

• Form into 1½-inch balls (about 20–24 total).

Layer in the Slow Cooker

• Pour a small amount of marinara sauce on the bottom of the slow cooker.

• Add a layer of meatballs.

• Pour the remaining sauce and water (or broth) evenly over the top.

Cook Low and Slow

• Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until fully cooked and tender.

• Stir gently before serving.

Serving Suggestions

• Serve over spaghetti, zucchini noodles, or mashed potatoes

• Use in meatball subs with melted mozzarella

• Great with garlic bread and salad on the side

• Sprinkle with extra Parmesan and fresh basil

Storage & Reheating

• Store leftovers in the fridge for up to 4 days

• Freeze in sauce for up to 3 months

• Reheat gently in a saucepan or microwave with a splash of water