Crockpot Meatballs (Italian Style)
These tender and juicy Italian crockpot meatballs slow cook in jarred marinara sauce for an easy dinner that's packed with flavor!
Foto: Well PlatedBahan-bahan
- 1 pound lean ground beef
- ½ cup panko breadcrumbs
- 2 tablespoons Worcestershire sauce
- 2 tablespoons milk of choice (or water)
- 3 tablespoons finely chopped fresh parsley (plus additional for serving)
- 2 tablespoons finely grated Parmesan cheese (plus additional for serving)
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 large eggs
- 1 (24-ounce) jar prepared tomato pasta sauce
- 3 g arlic cloves (minced (about 1 tablespoon))
- ¼ teaspoon red pepper flakes (optional)
- Cooked whole wheat pasta
- Polenta
- Instant Pot Brown Rice (or cauliflower rice)
- Hoagie buns and Provolone cheese (for making a sub)
Langkah-langkah
Lightly coat the bottom of a 5-quarter or larger slow cooker with nonstick spray. In a large mixing bowl, place the beef, panko, Worcestershire sauce, milk, parsley, Parmesan, Italian seasoning, salt, pepper, onion powder, garlic powder, and eggs. With a fork, break up the meat and stir the ingredients together until evenly combined.
Gently form the mixture into 2-inch meatballs, being careful not to compact the meat. If the mixture is sticking to your hands, wet them slightly. Arrange them in a single layer in the bottom of the slow cooker. You’ll have about 12 meatballs total.
Pour the pasta sauce over the top. Sprinkle evenly with the garlic and red pepper flakes.
Cover the slow cooker and cook the meatballs on HIGH for 2 to 2 1/2 hours, until the meatballs are cooked through (slice one in half to check). With a spoon, gently turn the meatballs to coat them in the sauce and distribute the garlic and red pepper flakes.
Sprinkle additional Parmesan and parsley on top, to taste. Serve as desired.
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