Thursday, September 22, 2016

Crock Pot Meatballs

Original recipe here.

Use your favorite sauce, and it's a winner.
I'd also like to try this with other ground meats (venison? turkey?), and add more veggies to the sauce. But as is, it created tender-moist meatballs. I'm also curious to try doubling the recipe.


PREP TIME 15 mins
COOK TIME 8 hours
TOTAL TIME 8 hours 15 mins

1 egg
¼ cup chopped flat-leaf parsley, fresh
1 tsp. minced garlic
½ medium yellow onion, finely chopped
½ tsp. salt
¼ tsp. ground black pepper
¾ cup Italian seasoned bread crumbs
¼ cup parmesan cheese, grated
1¼ pounds ground beef, 93% lean or leaner
1 45 oz. jar traditional pasta sauce


In a large bowl, beat the egg with a fork. Add the parsley, garlic, onion, salt, pepper, bread crumbs, and parmesan cheese. Stir to combine.

Use your fingers to lightly break apart the ground beef and add it to the bowl with the bread crumb mixture. Lightly toss the crumbled ground beef and bread crumbs.

Pack and roll out 16 meatballs, using the palms of your hands. Meatballs should be slightly smaller than a golf ball.

Add the pasta sauce to a crock pot. Place the meatballs in the sauce, leaving some space between each meatball. Spoon some sauce over the tops of each meatball so that they are completely submerged in sauce.

Cook on low for 6 to 8 hours. If there is grease on top of the sauce after cooking, use a spoon to skim it off. Gently stir the sauce and meatballs. Serve warm.

If you are making these meatballs for appetizers, meatball subs, or meatball sliders. There will probably be sauce left over. I put the extra sauce in a zip top freezer bag and freeze it until the next time I need a flavorful pasta sauce.

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