Slow Cooker Spinach-and-Parmesan Meatballs


These easy meatballs are browned in the oven and then slow cooked in marinara until they’re absolutely tender and perfect


(24-ounce) jar marinara 3 tbsp. 

grated Parmesan, plus more for serving 3 tbsp. 

panko breadcrumbs1/3 c. 

chopped fresh flat-leaf parsley2 

cloves garlic, pressed

Kosher salt and freshly ground black pepper1/2 lb. 

sweet Italian sausage, casings removed1/2 lb. 

ground beef 1 c. 

baby spinach, chopped

Parsley-Garlic Bread



1. Pour marinara into a 5- or 6- quart slow cooker. Line a rimmed baking sheet with aluminum foil. 

2. Heat oven to broil with oven rack 4 inches from heat. Toss together Parmesan, panko, parsley, and garlic in a bowl. Season with salt and pepper. Add sausage, beef, and spinach; gently mix to combine. Shape into 20 balls (about 1 1/4 inches); place on prepared baking sheet. Broil until lightly browned, 2 to 3 minutes.

3. Place meatballs in marinara in slow cooker. Cook, covered, until meatballs are cooked through, 3 to 4 hours on high or 5 to 6 hours on low.

4. Serve with Parsley-Garlic Bread and additional Parmesan alongside.

Kate Merker is the Chief Food Director and oversees the team that produces all the food content appearing in several of Hearst’s top titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day, and Country Living.


Categories: Recipes

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