Ground Pork Meatballs (Slow Cooker)

Pork meatballs served over pasta on a white plate.

5 from 11 votes

Ground Pork Meatballs (Slow Cooker)

Tender, juicy, and succulent, these ground pork meatballs in marinara sauce are cooked low and slow in your crockpot, guaranteeing a rich, savory flavor with a melt-in-your-mouth texture. This recipe is both comforting and versatile as the meatballs are perfect for serving over pasta, in a warm sub roll, or alongside a fresh marinated vegetable salad.

Prep Time10

Slow Cooked on High3

Total Time3 10

Servings: meatballs

Author: Katie Youngs

Ingredients

1 cup panko bread crumbs plain
2 teaspoons garlic powder
1 tablespoon dried oregano
1 ½ teaspoons kosher salt
¼ teaspoon ground pepper
½ cup shredded parmesan cheese
½ cup grated or finely diced white onion
2 eggs
1 tablespoon Worcestershire sauce
2 pounds ground pork
2 jars marinara sauce 48 ounces total

Instructions

Combine the panko breadcrumbs, garlic powder, dried oregano, kosher salt, black pepper, and parmesan cheese in a large mixing bowl.
Mix in the grated white onion, eggs, and Worcestershire sauce.
Add the ground pork and mix until well combined.
Form the ground pork mixture into 24 evenly-sized balls. Place the meatballs on a rimmed baking sheet.
Transfer the baking sheet into your oven and broil under high heat for 8-10 minutes (or until brown). Then, flip the meatballs over and broil for another 2-3 minutes (or until brown) and then remove them from the oven. Keep an eye on them during this step to make sure they don't burn.
Pour 1 jar of marinara sauce into the bottom of your slow cooker.
Arrange the browned meatballs in an even layer on top of the sauce. It's okay if you don't have enough room and have to stack a few of them.
Pour the second jar of marinara sauce over top of the meatballs.
Place the lid on your slow cooker and cook the meatballs for 3-4 hours on high or 5-6 hours on low (until cooked through).
Serve the meatballs while they're warm, and enjoy!

Notes

To grate the onion, use the large holes on the wide side of a 4-sided box grater.
If needed, you can skip the browning step. However, this step is added because it allows some fat to cook out of the meatballs. If you skip this step, you'll have a slightly greasier sauce. I've made slow cooker meatballs without browning them dozens of times. They still hold their shape, and they don't clump up while they're cooking. Take note that the cooking time will increase if you don't brown them.
The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.

Nutrition

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