Did you know that I bought my first crockpot when I moved out on my own? I purchased my first one so I could make prepare dried beans.
My mom never used a slow cooker so I guess I never really 'got it' until I had one of my own.
Well that was 8 slow cookers ago. Now I have them in every size from a warmer to a 6 quart.
I use them all the time, wings, beans, shredded meat sandwiches, make ahead chicken, candy, sides, and so much more.
It is not uncommon to catch 4 of them on my counter on Sunday making food for the week or a meal for a friend.
Not to mention they are the ultimate food warmer for parties.
What on earth took me so long? I have no clue, but now I am in love.
I love my slow cooker and am so excited to share my crockpot Italian meatballs and marinara sauce.
The perfect dinner. Just boil some pasta when you get home and viola dinner is ready 10 minutes later!
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Helpful Tips to make Crockpot Italian Meatballs and Marinara :
- Mix until just combined. Overmixing will create a tough meatball and that isn't good for anyone.
- Use a scoop to make uniform-size meatballs; this way you handle them less and they will cook evenly.
- If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.
- Make a few batches of meatballs ahead and freeze them for easy dinners. To freeze, allow meatballs to come to room temperature and place in a freezer bag. I like to flash freeze them on a cookie sheet and then transfer the frozen meatballs to a freezer bag. It makes it easier to grab as many meatballs as I need.
What you will need to make Crockpot Italian Meatballs and Marinara :
- Slow Cooker-
- 1 1/2 tablespoon scoop – perfect for meatballs, cookies, ice cream for portioning out leftovers! I have had this set for years and use them all the time.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite ground beef crockpot recipes:
Copycat Maid-RiteSriracha Honey Slow Cooker Meatballs
Easy Slow Cooker Chili
Yield: 36 (1 tablespoon) meatballs
Crockpot Italian Meatballs and Marinara
Tender cheesy meatballs are slow cooked in a flavorful sauce made with ingredients from your pantry. There is a time and a place for fresh tomatoes and herbs and this simple recipe isn't it. Whip it up and toss it in the crockpot to cook, the meatballs cook right in the sauce! How much easier could it be? This meal just about cooks itself.
prep time: 25 minscook time: 4 hourtotal time: 4 hours and 25 mins
Ingredients
Marinara
- 2 (14.5 ounce) cans fire roasted diced tomatoes with garlic
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons dried Italian seasoning
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (optional)
- meatballs, uncooked (recipe to follow)
- 2 dried bay leaves
Meatballs
- 1 pound lean ground beef (I used 88%)
- 1/2 cup Italian breadcrumbs
- 1/2 cup marinara
- 1/4 cup fresh grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1 large egg, lightly beaten
Instructions
Marinara
- Combine all ingredients in a blender in the order they are listed, except meatballs and bay leaves. Process until your sauce is the consistency you prefer. Cover bottom of crockpot with sauce crockpot. Reserve remaining sauce to pour on top of meatballs.
- Gently place 1 layer of meatballs in crockpot. Pour sauce over top, until covered. Continue adding meatballs until they are all in the slow cooker. You may have to layer them, just be sure the bottom layer is thoroughly coated in sauce before you add the next layer. Pour remaining sauce over top. Add bay leaves. Cover and cook on high for 3-4 hours, or low for 6-8 hours.
Meatballs
- In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.
- Using a 1 tablespoon scoop, portion out meat and place on a plate. After all meatballs have been scooped onto plate, roll into balls.
DONNA'S NOTES
- If you lightly oil your hands the meatballs will form better and crack less.
- You can prepare meatballs the night before and refrigerate to cut down on prep time.
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Originally published 3/2/15 Sumber https://www.theslowroasteditalian.com
