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How to Make Slow Cooker Meatballs

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Meatballs are among the tastiest and most versatile foods that can be added as a garnish to any meal. Instead of preparing your meatballs by more conventional means, use your slow cooker to blend and brown your tasty treats before adding them to delicious dishes.

Classic Meatball Blend
Perfect for pasta with red sauce or mozzarella meatball sliders, this blend is guaranteed to please any guests at a dinner party. 

You'll need:

  • 1 pound ground beef
  • 1/2 onion, diced
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • 2 tablespoons Worcestershire sauce
  • 2 eggs
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 cups pasta sauce
  • Salt and pepper to taste

In a large bowl, combine beef, onion, garlic powder, Worcestershire sauce, eggs, Parmesan cheese, breadcrumbs, salt and pepper. When the ingredients are well-blended, use your hands to roll the mix into individual balls - the blend should make about 32 balls. Line the bottom of your stovetop-safe slow cooker with nonstick cooking spray, then place individual balls in the bottom. Turn on the stove to medium-high heat and brown the meatballs on all sides, then drain any fat from the slow cooker. 

After your meatballs have completely browned, add 2 cups of your pasta sauce and stir together with the meatballs. Cover the stoneware and cook on low for five hours, or high for three hours. Serve along with your favorite pasta and top with freshly grated Parmesan cheese. Alternatively, cut baked bread rolls in half, add a slice of mozzarella cheese and put a meatball in the middle.

Egg-Filled Meatballs
Want to try a more creative spin on meatballs? Try this egg-filled, spicy recipe instead. 

You'll need:

  • 2 1/4 pounds ground beef
  • 1/3 cup rice, soaked in hot water
  • 3 hard boiled eggs, cut into eighths
  • 1 bread roll, soaked in 1/3 cup milk
  • 3 cloves garlic, minced
  • 1 small onion
  • 1 pinch cumin
  • 2 1/4 pounds tomatoes
  • 4 marinated chipotle peppers
  • 1/4 cup water
  • 1 tablespoon chicken bouillon granules
  • Salt and pepper to taste

In a large blender, combine 2 cloves minced garlic, 1/2 onion, bread, salt, pepper and cumin until the ingredients are well-blended. Stir the mixture with ground beef and rice, then roll individual balls from the ingredients. Place a small piece of egg in the middle of each ball, then set in the slow cooker. Blend together tomatoes, peppers, 1 clove garlic, bouillon, water, salt, pepper and cumin, then pour over your meatballs. Cover the slow cooker and cook for six to eight hours on low, or three to four hours on high. 

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.


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