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Linda Lou on 12.27.2015
Easy and delicious on their own or over pasta. The meatballs freeze well too in the sauce.
Slow Cooker Italian Meatballs
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Description
Super Tender Slow Cooker Italian Meatballs. Loaded with Parmesan cheese, fresh parsley and garlic. They melt in your mouth and are incredibly tender. Simmered low and slow for 4 hours!
Ingredients
- 1 pound Ground Beef
- 1 pound Ground Pork
- ¼ cups Onion, Minced
- 2 cloves Garlic, Minced
- 2 Tablespoons Parsley, Chopped
- 1 cup Italian Breadcrumbs
- 2 whole Eggs
- ½ cups Parmesan Cheese, Grated
- Salt And Pepper
- 2 cans (24 Ounces Each) Crushed Tomatoes
- 1 whole (6 Oz. Size) Tomato Paste
- 2 whole Bay Leaves
- ½ teaspoons Crushed Red Pepper Flakes
- ½ teaspoons Italian Seasoning
- Salt And Pepper, to taste
- Basil For Serving, If Desired
- Parmesan Cheese For Serving, If Desired
Preparation
Add beef, pork, onion, garlic, parsley, breadcrumbs, eggs and cheese to a large bowl. Sprinkle with a pinch of salt and pepper. Mix with your hands until combined. Form into 1 or 2 inch meatballs. I made 24 meatballs.
Lightly grease a baking sheet. Broil meatballs on high until browned on each side. About 4-5 minutes on each side.
Add meatballs to slow cooker. Top with crushed tomatoes, tomato paste, bay leaves, red pepper flakes and Italian seasoning. Cook on low for 4 hours. Season with salt and pepper to taste. Serve warm with basil or parmesan cheese for serving, if desired.
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