Slow Cooker Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
29 Meatballs
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Calories
89 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooker Meatballs
Description
Slow Cooker Meatballs are prepared by mixing ground beef with beaten egg, Parmesan cheese, finely diced garlic, minced onion, seasoned breadcrumbs, salt, black pepper, and parsley. The mixture is shaped into roughly 1.5-inch balls and placed in a greased slow cooker vessel, often stacked. Generous marinara sauce covers the meatballs without stirring at first, allowing slow, even cooking.
Cooking on high for 3-4 hours or low for 6-7 hours produces tender meatballs with harmonious flavors from the beef and seasonings infused by the marinara. The meat should reach an internal temperature of 160°F for safety. This method prevents the meatballs from drying out and lets the sauce thicken around them.
These meatballs work well as a main dish atop cooked pasta. Combining ground Italian sausage or veal with beef can offer additional flavor variety. The recipe is easily doubled for larger groups, although longer time may be needed for full heating. The nutritional info is based on one meatball with sauce, and the recipe yields about 29 meatballs.
Ingredients
- 1.5 lb. ground beef preferably 80% lean
- 1 egg slightly beaten, large
- 1/3 cup Parmesan Cheese
- 3 cloves garlic finely diced
- ½ cup breadcrumbs Italian or Plain
- ½ cup onion minced
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup parsley
Sauce
- 56 oz. marinara sauce
Instructions
- Gently combine all meatball ingredients in a large bowl, don't overwork the meat, we want tender meatballs.
- Use a tablespoon to scoop up the meat and roll them into balls, about 1.5 inches around.
- Lightly grease the bottom of the Slow Cooker. And place the meatballs inside, it’s okay if you need to stack them.
- Add the marinara sauce. No need to stir.
- Cook on high for 3-4 hours or on low for 6-7.
- Stir it gently a few times prior to serving.
Notes
- Mixing ground Italian sausage or veal with beef adds flavor variation.
- Stacking meatballs in the slow cooker is fine; extra time may be needed to fully heat them through.
- Ensure meatballs reach an internal temperature of 160°F for safe consumption.
- This recipe makes about 29 meatballs, enough to serve with two pounds of cooked pasta for a crowd.
Nutrition Information
Show DetailsNutrition Facts
Serving: 29Meatballs
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 397mg | 17% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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