Crock Pot Italian Meatballs in Marinara Sauce

Crock Pot Italian Meatballs are so simple and delicious. Delicate and tender, these scratch-made meatballs poach in the marinara creating a rich and delicious sauce in the crock pot. Serve as an appetizer or entree.

Course Appetizer, Dinner

Cuisine Italian

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 296

Author Ronda Eagle | Kitchen Dreaming

Equipment

Slow Cooker

Ingredients

2 large eggs ( 1 per pound of beef as a binder - optional)
1 cup breadcrumbs , fresh or dried [See Note 2]
1/4 cup milk
1/4 cup grated Parmesan cheese
1 finely chopped onion
1/4 cup minced fresh parsley
3 cloves garlic , minced
1 tsp salt
1/2 tsp freshly ground pepper
1 tablespoon poultry or Italian seasoning (optional)
32 oz lean (90% or leaner) ground beef
6 cups (48 ounces) Spaghetti Sauce, Homemade or jarred marinara

Instructions

Lightly beat eggs in a large bowl. Stir in the breadcrumbs, milk, onion, cheese, parsley, garlic, salt and pepper.
Next add the beef and with your fingertips lightly mix the ingredients until just combined but try not to over mix or compact the meat. Make the meatballs into 1 ounce balls (about 1 to 1 1/2-inches) compressing them just enough to form a ball and place in a 6-quart slow cooker. Cover with sauce and cook on HIGH for 4 hours or LOW for 8 hours.

Notes

Mix the meatball mixture gently. Overmixing can make the meatballs dense and tough instead of tender.
• For best texture, cook on Low for 6 to 8 hours. Cooking on High for extended time may dry them out.
• Meatballs are done when they reach an internal temperature of 165 degrees Fahrenheit.
• You can place raw meatballs directly into the slow cooker. Browning first is optional and adds extra flavor but is not required.
• If the sauce is too thin, remove the lid during the last 30 minutes of cooking or stir in a small amount of tomato paste.
• If the sauce is too thick, add a splash of water or broth to loosen.
• This recipe freezes well. Cool completely, then freeze meatballs in sauce up to 3 months.
• Leftovers are perfect for meatball subs, baked pasta, pizza topping, or meal prep lunches.

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