February 28, 2012 at 3:05 pm
by Heather Eng
One of the best dishes I’ve made in the slow cooker–besides last week’s Chicken Pot Pie–was Turkey Meatballs. I hadn’t had meatballs since I polished those off in December, so I decided it was time to try them again. This time, though, I opted for hearty instead of healthy.
I adapted another recipe from the meatball story Family Circle published last March. In a large bowl, I mixed together a meatloaf mix of ground beef, pork and veal, breadcrumbs, garlic, cheese, parsley, egg, salt, pepper and crushed red pepper.
Then, I shaped the mixture into balls and placed them in the slow cooker bowl with marinara.
I poured more sauce over the meatballs, covered the slow cooker and set the timer on LOW for 4.5 hours. The meatballs came out great! They had a hearty, rich flavor and tasted so good over a bed of spaghetti and spinach. I’m glad I’m stocked up with leftovers for a while!
Slow Cooker Meatballs (adapted for the slow cooker from Family Circle‘s Spaghetti & Meatballs recipe)
Makes: 6-8 servings
Prep: 15 minutes
Slow Cook: 4.5 hours on LOW
1 pound meatloaf mix (ground beef, pork and veal)
1/3 cup breadcrumbs
3 garlic cloves, minced
3 tablespoons grated cheese (I used Manchego because it was what I had in the fridge)
3 tablespoons chopped parsley
salt, pepper and crushed red pepper to taste
1 jar tomato sauce (I used Rao’s, my favorite brand)
1. Combine meatloaf mix, breadcrumbs, garlic, cheese, parsley, egg, salt, pepper and crushed red pepper in a large bowl. Mix until ingredients are evenly blended. Shape into approximately 12 meatballs.
2. Spray the slow cooker bowl with olive oil and pour in a layer of marinara sauce. Place meatballs into the bowl and cover with the remaining marinara sauce. Cover and cook on low for 4 1/2 hours. Serve over pasta or in hero sandwiches.
What’s your favorite slow cooker meatball recipe? Share in the comments below.
Heather Eng is web editor for FamilyCircle.com.