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Folks who work outside the home can pop these meatballs into the slow cooker in the morning. By the time they get home, dinner's ready! - Cathy Ryan, Red Wing, Minnesota
Nutritional Facts 1 serving (4 each) equals 346 calories, 16 g fat (6 g saturated fat), 81 mg cholesterol, 1,139 mg sodium, 24 g carbohydrate, 2 g fiber, 26 g protein.
Originally published as All-Day Meatballs in Taste of Home Ground Beef Cookbook , p62
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Apr. 27, 2013 by shye anne
Sounds good and quite easy, but is there a way to cut down on the sodium without losing the tase.
Reviewed on Sep. 14, 2011 by trudypost
I thought these were very tasty,and putting the sauce in first does help them not stick together,thanks for the tip :)
Reviewed on Oct. 16, 2010 by shuckys
This is now a staple in our house. I use premade meatballs when pressed for time. This is one of my easier meals!
Reviewed on Oct. 10, 2010 by susanne_1989
I was very disappointed in this. Meatballs were too moist and either fell apart while cooking or just were mushy. There was not much flavor either. Don't think I'll waste my time and money on this one again. Sorry :(
Reviewed on Jan. 05, 2010 by suehobgood
I have made these several times. only i use oatmeal in mine too. quick oats that is. i also flour and panfried them first that cut down on the grease which you can absorb with a paper towel. its pretty easy and yummy
Reviewed on Nov. 24, 2009 by KingGeld
These meatballs are tasty and moist, and the sauce is delicious.
Reviewed on Sep. 15, 2009 by hollyez
I made these yesterday, and they were Ok. I had to alter the recipe quite a bit for taste. They were a bit bland as is. I added some spice blend (emeril essence) to the meatballs and added some blackberry preserves (what I had in the fridge), A-1 sauce, worcesire(sp?) sauce, and hot pepper vinegar. I would not make these again as is, but I like the oatmeal for the meatballs instead of bread crumbs. It was a difference in texture that worked. Thank you anyway, and thank you for the many recipes and fun in cooking I have had with Taste of Home.
Reviewed on Sep. 10, 2009 by startrek009
re:allday meat balls i like the idea of a slow cooker because it reduces the fat and it tastes alotbettet
Reviewed on Aug. 01, 2009 by glynnka
I use ground venison with no fat added. No grease problem.
Reviewed on Jun. 15, 2009 by misSky
I Agree there is to much grease.
Reviewed on Dec. 29, 2008 by Starlene
Ground beef is often quite greasy. If you see grease floating on top (don't stir)blot for a few minutes with a few layers of paper towel. It works for me.. No grease!
Ground beef is often quite greasy. If you see grease floating on top (don't stir)
blot for a few minutes with a few layers of paper towel. It works for me.. No grease!
Reviewed on Nov. 25, 2008 by husky2017@hotmail.com
Reviewed on Nov. 15, 2008 by 5hungrykids
The meatballs tasted okay, not great. There certainly was a lot of grease in the crockpot after they were done. I used very lean meat, too. It was hard to skim that off and serve the sauce over the meatballs so they wouldn't be greasy. There were no other complaints from anyone else about this, so maybe it was just my problem, but I won't be making these again since I already have a pretty good recipe for meatballs.
Reviewed on Sep. 28, 2008 by Midnight Angel
Thanks for the tip lssrl. I made this recipe according to exact directions. Several of the meatballs stuck together. Next time I will try your tip and see if they come presentable for guests.
Reviewed on Aug. 28, 2008 by lssrls@yahoo.com
If you put the sauce in the slow cooker first and then add the meatballs they will not stick together
Reviewed on Aug. 24, 2008 by ViolaB
Years ago, I had (and have since lost) a recipe for some coktail meatballs that were to be placed on a glass pie plate or some other microwaveable dish, and just barely cooked, then popped into the slow cooker with their sauce. It worked very well. ViolaB
Years ago, I had (and have since lost) a recipe for some coktail meatballs that were to be placed on a glass pie plate or some other microwaveable dish, and just barely cooked, then popped into the slow cooker with their sauce. It worked very well.
ViolaB
Reviewed on Aug. 24, 2008 by mary2171
I don't see why you couldn't brown them a little first to avoid them sticking together.....These sound so good!!! TY Just love these recipes!! TY
Reviewed on Aug. 23, 2008 by alwaysamonkey247
These meat balls are the best i have ever eaten since I have been in Sweeden!!!!!!
Reviewed on Jun. 18, 2008 by lssrls@yahoo.com
These are delicious, will be making these often but mine stuck together. Any suggestions?Should I brown them first?Thanks
These are delicious, will be making these often but mine stuck together. Any suggestions?
Should I brown them first?
Thanks
Reviewed on Jun. 03, 2008 by KJ1
Think I can bump the temp up to high and they'll be ready sooner?
Reviewed on Apr. 24, 2008 by moserposer
This recipe sounds great, I can't wait to try them. Thank You.
Reviewed on Jan. 06, 2008 by smoky1098
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