Slow Cooker Saucy Meatballs Recipes

STICKY BBQ SLOW COOKER MEATBALLS

Steps:

• Make meatballs: To make the meatballs, mix all ingredients in a large bowl (I use a hand mixer with the dough hook attachements for easy and mess-free work) and shape into small meatballs. I use 1 teaspoon meat mix per meatball for a good appetizer size; make sure to firmly shape the meatballs or they disintegrate in the sauce.
• Cook meatballs: Heat a non-stick frying pan over medium-high heat and add some oil. Cook the meatballs until browned on the outside and entirely cooked through. OR bake the meatballs at 425°F for 10-12 minutes.
• Slow cook with sauce: Once the meatballs are cooked, mix all sauce ingredients together in a 3-4 quart slow cooker. Add the meatballs and cook on low for 3-4 hours. The meatballs keep in the slow cooker for another 1-2 hours.

SLOW-COOKER SAUCY MEATBALLS

Steps:

• Mix first 4 ingredients just until blended; shape into 1-inch balls. Place in slow cooker; top with vegetables and pasta sauce. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Cook spaghetti as directed on package, omitting salt.
• Drain spaghetti. Serve topped with meatballs, sauce and cheese.

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 SAUCE WITH MEATBALLS

Steps:

• In a large skillet heat extra-virgin olive oil on medium heat. Add onion and garlic. Cook until tender. Spray 5 quart or larger slow cooker. Add onion and garlic and remaining sauce ingredients. Stir to combine. Cook on low for 6 to 7 hours. Serve on pasta of your choice.
• Meat can be added to the sauce if desired. Below is a meatball recipe that could be added to the sauce at the beginning of the cook time.
• Mozzarella Meatballs: In a large bowl mix turkey, oats, basil, black pepper, garlic cloves and eggs. Shape into 2-inch balls (should get 14 to 16 meatballs). Press 1 small mozzarella ball into center of each meatball, sealed inside.
• In a large skillet, heat oil over medium-high neat. Add meatballs; cook just until browned on all side. Place half of the sauce in slow cooker, add meatballs and then last half of sauce. Cook as directed.

SLOW COOKER TURKEY MEATBALLS IN TOMATO SAUCE

Steps:

• Saute onion and Italian dressing in a small saute pan over medium heat for 5 minutes. Remove from heat and let cool slightly, about 5 minutes.
• Combine turkey, bread crumbs, garlic, sauteed onions, Italian seasoning, salt, and pepper in a bowl; mix well.
• Combine diced tomatoes and marinara in a second bowl; set aside.
• Form 1/2 of the turkey mixture into 1 1/2-inch meatballs and layer them in the bottom of a slow cooker. Pour 1/2 of the tomato mixture over the meatballs. Form the remaining turkey mixture into meatballs and layer with remaining tomato mixture.
• Cover and cook until no longer pink in the centers, about 4 hours on High, or 8 hours on Low.

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 CRANBERRY MEATBALLS

Steps:

• Throw all of the ingredients in a slow cooker and cook until heated through (about 2-3 hours).
• Alternatively, throw in an Instant Pot and cook on high for 5 minutes.
• Mix well and sprinkle with orange zest.
• Leave Instant Pot on warm or slow cooker on low to serve.

SLOW COOKER MEATBALLS AND SAUCE

Steps:

• In a large mixing bowl, using clean hands, combine meatball ingredients (ground pork through 1 tsp black pepper); set aside. In slow cooker crock, whisk together the sauce ingredients (spaghetti sauce through water).
• Form meat mixture into golf ball-sized meatballs and drop them into the sauce (some will stick out of the sauce; that's okay).
• Cover and cook on LOW for 8 hours. Before serving, stir gently so all meatballs are coated with sauce.

SAUCY ASIAN MEATBALLS

Steps:

• Preheat oven to 400.
• In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13 baking dish.
• Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
• While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
• Serve warm, and sprinkle with additional garnish if desired.

SLOW COOKER PINEAPPLE-BBQ MEATBALLS

Steps:

• Combine frozen meatballs, barbeque sauce, pineapple chunks and juice, onion, bell pepper, and garlic powder in a slow cooker. Mix all ingredients together until the meatballs are well covered with sauce using a large spoon. Put the lid on the slow cooker.
• Cook on Low for 4 to 6 hours, or High for 2 to 3 hours. Stir well before serving.