Slow Cooker Italian Meatballs Recipes

SLOW-COOKED ITALIAN MEATBALLS

Steps:

• Preheat oven to 400°. In a small skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender and golden brown, 5-9 minutes. Cool slightly., In a large bowl, combine bread crumbs, eggs, cheese, parsley, water, basil, Worcestershire sauce, salt, pepper and onion mixture. Add ground meats; mix lightly but thoroughly. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake until browned, 20-25 minutes., Transfer meatballs to a 4- or 5-qt. slow cooker. Pour spaghetti sauce over top. Cook, covered, on low until meatballs are cooked through, 3-4 hours. If desired, serve with minced parsley., Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water or broth if necessary. Serve as directed.

EASY SLOW COOKER MEATBALLS

Steps:

• In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
• In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

SLOW COOKER ITALIAN MEATBALLS

Steps:

• Add beef, pork, onion, garlic, parsley, breadcrumbs, eggs and cheese to a large bowl. Sprinkle with a pinch of salt and pepper. Mix with your hands until combined.
• Form into 1 or 2 inch meatballs. I made 24 meatballs.
• Lightly grease a baking sheet. Broil meatballs on high until browned on each side. About 4-5 minutes on each side.
• Add meatballs to slow cooker. Top with crushed tomatoes, tomato paste, bay leaves, red pepper flakes and Italian seasoning.
• Cook on low for 4 hours. Season with salt and pepper to taste. Serve warm with basil or parmesan cheese for serving, if desired.

SLOW-COOKER SPAGHETTI & MEATBALLS

Steps:

• In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain., Place the first 5 sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours, until meatballs are cooked through., Remove bay leaves. Serve with spaghetti.

SLOW COOKER ITALIAN STYLE MEATBALLS

Steps:

• In a large mixing bowl, knead the turkey together with the spices.
• Roll meat into 22, walnut sized meatballs, and place in a single layer in your slow cooker (Mine was a 5 quart).
• Pour the tomato sauce over the top, being sure to cover the meatballs well and evenly.
• Sprinkle the cheese across the top and set the slow cooker to low heat for 4 hours.
• Serve over pasta with a little extra parmesan cheese.
• Note: These are a fairly dense meatball. You can add finely chopped mushrooms to the mixture to soften them up a bit. About ½ to 1 cup should be fine, and you'll get more meatballs out of it to boot.

SLOW COOKER CHICKEN MEATBALLS IN TOMATO SAUCE

Steps:

• Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.
• Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce; do not stir.
• Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.

SLOW-COOKER ITALIAN MEATBALLS

Steps:

• For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
• For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.

SLOW COOKER MEATBALLS

Steps:

• Combine sauces in your crock-pot and stir until combined.
• Add meatballs and stir until they are coated with the sauce.
• Cook on high for 3 hours.
• Serve as an appetizer or serve over rice for a main dish.
• For Homemade Meatballs:
• Preheat oven to 450 degrees F. Line 2 baking sheets with foil and set aside.
• Place all ingredients into a large bowl and gently mix together with your hands, careful not to over-mix. Just squish it all together a few times to combine.
• Using a cookie scoop or your hands, divide meat mixture into desired size meatballs. As long as they are uniform, they can be as large or small as you like.
• Bake in the preheated oven for 10-14 minutes, depending on the size. Be sure to check for doneness. Serve hot with your favorite sauce.
• TO FREEZE:
• Allow meatballs to cool completely on the baking sheets. Once cool, scrape the fat away from the meatballs and seal tightly in a freezer safe bag or air tight container and place in the freezer.