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Pour marinara into a 5- or 6- quart slow cooker. Line a rimmed baking sheet with aluminum foil.
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 ¼ inches); place on prepared baking sheet. Broil until lightly browned, 2 to 3 minutes.
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.
Serve with Parsley-Garlic Bread and additional Parmesan alongside.