I think I've mentioned how much I love meatballs, especially spaghetti and meatballs. Though when the hot weather is upon us, heating the kitchen even to make these delightful morsels isn't on the top of my list. So I created Essential Slow Cooker Meatballs. They have the perfect combination of meat, sausage, cheese, and herbs. They come together quickly, and then I drop them into my slow cooker filled with my favorite tomato sauce, and within a few hours, they're ready. They cook up so well and are perfectly tender and delicious. I love them to top spaghetti, but they're also perfect to be added to heroes or eaten as is straight from the cooker. This method allows me to have my favorite meal without heating my kitchen. I'd say this is a winner.
Ingredients for Essential Slow Cooker Meatballs:
Yields approximately 34 meatballs
1 pound Italian Sausage, casings removed
1 1/2 pounds mix of veal, beef, and pork is also known as meatloaf mix
3 cloves garlic, minced
2/3 cup plain panko
3/4 cup whole milk
2 eggs
3/4 cup grated Pecorino Romano Cheese
3 tablespoons chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-40 ounce jar tomato sauce (5 cups)
Time-Saving Tip: The meatballs can be cooked a day in advance and gently reheated before serving.
Let's see what we need.
We're ready to cook.
Combine the panko and mik; let sit for at least 5 minutes.
Combine the meat, sausage, panko mixture, and the rest of the ingredients except for the sauce. Shape the mix into 11/2- 2 inch sized meatballs.
Pour the sauce into the slow cooker. Add the meatballs, so they are in a single layer; cook for four hours on low.
They're ready! Essential Slow Cooker Meatballs are so delicious and I served them on top of spaghetti. This was so good and leftovers can be frozen for another meal.
Enjoy!
Essential Slow Cooker Meatballs:
Yields approximately 34 meatballs
1 pound Italian Sausage, casings removed
1 1/2 pounds mix of veal, beef, and pork is also known as meatloaf mix
3 cloves garlic, minced
2/3 cup plain panko
3/4 cup whole milk
2 eggs
3/4 cup grated Pecorino Romano Cheese
3 tablespoons chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-40 ounce jar tomato sauce (5 cups)
Time-Saving Tip: The meatballs can be cooked a day in advance and gently reheated before serving.
Combine the panko and mik; let sit for at least 5 minutes.
Combine the meat, sausage, panko mixture, and the rest of the ingredients except for the sauce. Shape the mix into 11/2- 2 inch sized meatballs.
Pour the sauce into the slow cooker. Add the meatballs, so they are in a single layer; cook for four hours on low.