Meatball Marinara

Ingredients

• 1 bag (907 g [32 oz]; about 60–65 meatballs)frozen homestyle meatballs
• 1 jar (680 g [24 oz])tomato and basil marinara pasta sauce
• 1 jar (425 g [15 oz])Alfredo sauce
• 1 can (411 g [14.5 oz])Italian-style stewed tomatoes
• 1 can (170 g [6 oz])tomato paste with basil, garlic and oregano
• 1 teaspoondried basil
• 1 teaspoongarlic powder
• 1 teaspoonItalian seasoning
• 1 teaspoongranulated sugar
• 1 teaspoonkosher salt
• ½ teaspoonblack pepper
• To tastecooked spaghetti or your favourite pasta
• To tasteParmesan cheese

Instructions

1. 1

   Add the meatballs

   Coat the slow-cooker insert with cooking spray, then add the frozen meatballs.

2. 2

   Blend the sauce

   Put the remaining ingredients in a blender and blend at medium-high speed until smooth. Pour the sauce into the slow cooker.

3. 3

   Coat the meatballs

   Stir so the sauce covers all the meatballs.

4. 4

   Cook until ready

   Cover and cook on LOW for 4–6 hours, or until the meatballs reach an internal temperature of 74°C (165°F).

5. 5

   Serve with pasta

   Spoon the meatballs and sauce over cooked spaghetti or another pasta, then finish with Parmesan.

What is meatball marinara?

Meatball marinara is a familiar Italian-American-style pairing of meatballs and tomato sauce, commonly served with pasta. This version takes a semi-homemade route, using ready-made meatballs and jarred sauces in the slow cooker.

The tomato and basil marinara, stewed tomatoes and seasoned tomato paste build a savoury base, while Alfredo sauce makes it creamy. Blending the sauce first gives it a smooth consistency around the meatballs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 23g protein, 15g carbs, 33g fat.

The meatballs and Alfredo sauce contribute most of the protein and fat, while the tomato sauces and pasta provide much of the carbohydrate. Serve with a generous portion of vegetables or salad alongside the pasta to balance the plate.

Why use frozen meatballs?

Frozen homestyle meatballs make this a low-prep slow-cooker meal: add them straight to the greased insert without thawing. The recipe calls for a 907 g bag, or roughly 60–65 meatballs.

Keep the meatballs covered in sauce as they cook. This helps them heat through evenly and lets them take on the flavour of the tomato-and-cream mixture.

Blending the sauce

Smooth sauce: blend the marinara, Alfredo, stewed tomatoes, tomato paste and seasonings together before pouring them over the meatballs. Use medium-high speed until no large pieces of tomato remain.

Seasoning: dried basil, garlic powder and Italian seasoning add flavour, with a little sugar balancing the tomato. Salt and pepper are included in the blend, so taste the finished sauce before adding extra at the table.

Slow-cooker timing

Low setting: cook covered for 4–6 hours. The range allows for differences between slow cookers, so check the meatballs rather than relying on the clock alone.

Doneness: the recipe specifies an internal temperature of 74°C (165°F). Check a meatball with a food thermometer before serving.

Serving with pasta

Pasta: serve the sauce and meatballs over cooked spaghetti, or choose another pasta shape that can hold the thick sauce. Cook the pasta separately and spoon the slow-cooked mixture over it just before eating.

Finish: Parmesan adds a salty, savoury topping. A simple green salad or steamed vegetables make an easy side alongside the pasta.

Texture and sauce

The finished sauce should be smooth and creamy, with the meatballs intact and coated. Stir gently when serving to avoid breaking them up.

If you prefer a more rustic texture, blend the sauce only until mostly smooth; for the method as written, blend until smooth before adding it to the slow cooker.

Recipe notes & tips

• Spray the slow-cooker insert before adding the meatballs to make serving and washing up easier.
• Blend the sauce until smooth before pouring it over the meatballs.
• Check that every meatball is covered with sauce before cooking.
• Use a food thermometer to check that the meatballs reach 74°C (165°F).
• Cook the pasta separately so it does not soften in the slow cooker.
• Add Parmesan at the table so everyone can choose how much to use.

Variations

• Use another pasta: Serve the sauce over a favourite pasta shape instead of spaghetti.
• Add vegetables: Serve with steamed vegetables or a green salad for a fuller plate.
• Adjust the seasoning: Add a little more black pepper at the table if you like extra warmth.
• Make it less creamy: Use less Alfredo sauce and replace it with additional marinara.
• Choose a different garnish: Finish with chopped fresh basil instead of, or alongside, Parmesan.

Common mistakes to avoid

• Thawing the meatballs first: Add them frozen as directed so the cooking method and timing stay consistent.
• Skipping the blend: Blend the sauce ingredients until smooth before adding them to the slow cooker.
• Leaving meatballs uncovered: Stir to coat every meatball with sauce before putting the lid on.
• Guessing doneness: Check the centre of a meatball with a thermometer and look for 74°C (165°F).
• Cooking pasta in the slow cooker: Cook it separately and serve the meatballs and sauce over it.
• Over-stirring: Stir gently once the meatballs are tender so they remain whole.

How to store

Refrigerate leftover meatballs and sauce in a covered container for up to 3 days. Reheat until piping hot, either in a saucepan or in the microwave, and cook fresh pasta for serving if possible.

Frequently asked questions