EFK Tested
Erickson Slow Cooker Meatballs & Marinara
A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.
- Yield
- 6–8 servings
- Cuisine
- Italian
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Combine beef, eggs, panko, Parmesan, milk, garlic, parsley, salt, Italian seasoning, and pepper just until mixed.
- 2. Shape into 1 1/2-inch meatballs.
- 3. Brown them in a skillet for deeper flavor if time allows.
- 4. Pour half the marinara into the slow cooker, add meatballs, then cover with remaining sauce.
- 5. Cook on LOW 5 to 6 hours or until the centers reach 160°F. Serve over pasta or on toasted rolls.
Equipment
Slow cooker
Large skillet or Dutch oven when browning is called for
Cutting board and chef knife
Instant-read thermometer for meat and poultry recipes
Food safety & storage
Cool cooked food promptly and refrigerate leftovers in shallow covered containers.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗