Crockpot Meatballs in Marinara
User Reviews
5.0
21 reviews
Excellent
Crockpot Meatballs in Marinara
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This easy slow cooker recipe cooks Italian style beef meatballs to tender, juicy perfection in marinara sauce. Serve it as spaghetti and meatballs, meatball subs, or any of your favorite meatball dishes.
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Ingredients
- 1.5 lbs lean ground beef
- 3/4 cup Italian bread crumbs
- 1/4 cup beef broth or water
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1 tbsp Italian seasonings
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 24 oz marinara sauce (1 jar)
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Instructions
- In a large bowl, combine ground beef, bread crumbs, broth, parmesan cheese, eggs, Italian seasoning, garlic powder, onion powder, and salt. Use a spoon, or your hands to work the mixture until everything is evenly combined.Roll meat into 24 balls, about 1.5-2 in in diameter.
- Pour the marinara sauce in the bottom of the slow cooker. Nestle the meatballs into the sauce.
- Cook on low for 4 hours, or high for 2.5 hours.
Nutrition Information
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Serving
3meatballs
Calories
213kcal
(11%)
Carbohydrates
13g
(4%)
Protein
24g
(48%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
889mg
(37%)
Potassium
639mg
(18%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
487IU
(10%)
Vitamin C
6mg
(7%)
Calcium
91mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 3meatballs | |
| Calories | 213kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 889mg | 37% |
| Potassium | 639mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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