Homemade Marinara Sauce With Meatballs

Three Meatballs sitting on top of spaghetti noodles with marinara sauce sitting on a white plate, fork and parsley.

5 from 6 votes

This homemade marinara sauce is made with fresh basil and oregano mixed with crushed tomatoes, herbs, and spices. Add in meatballs that are made from scratch and you'll have a classic Italian dish that is full of flavor with every bite!

Prep Time30

Cook Time5

Total Time5 30

Course: dinner

Cuisine: Italian

Servings: people

Calories: 367kcal

Author: Amanda Mason

Equipment

crock pot

Ingredients

For The Marinara Sauce

1 28 ounce can crushed tomatoes
1 6 ounce can of tomato paste
2 bunches fresh basil
4 sprigs fresh oregano
¼ cup Parmesan
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground pepper

For The Meatballs

2 Tablespoons extra virgin olive oil
2 pounds ground turkey,
1 ½ pounds turkey sausage
½ cup panko bread crumbs
½ cup Parmesan cheese
2 eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper

Instructions

For The Marinara

Combine all the marinara sauce ingredients in the crock pot and stir to combine.
Turn the crock pot on low heat. Set aside.

For The Meatballs

Combine all ingredients in a large mixing bowl.
Roll the meatball mixture into medium-sized balls (about 1.5 to 2 inches in diameter).
Add the olive oil to the skillet and brown the outsides of the meatballs before putting them into the slow-cooker.
Put the meatballs in the crock pot after they’ve been browned. Note that the sauce will not cover them. That's ok.
Place the lid on the crock pot and cook on low for 5 hours.
Once done, serve on top of pasta, over mashed potatoes, or with a side of vegetables!

Notes

- Make sure the meatballs are slightly browned before putting them into the crock pot. If you skip this step, they will fall apart in the sauce while slow cooking.
- Before serving, remove any leftover twigs from the basil and oregano.

- Store leftovers in an airtight container with a lid in the refrigerator for 3 to 4 days. This sauce also stores really well in glass jars.

- Ensure the sauce has completely cooled before freezing. To freeze, place the sauce in a freezer safe container or bag for up to 3 months. Thaw in the refrigerator and then re-heat on the stovetop.

- Serve over your favorite pasta, rice, mashed potatoes, with steamed vegetables. You can also serve this homemade marinara sauce with meatballs in a hoagie roll for one of the best meatball sandwiches you'll ever eat!

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