Slow-Cooked Italian Meatballs Recipe

Slow-Cooked Italian Meatballs Recipe
Slow-Cooked Italian Meatballs Recipe photo by Taste of Home
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Slow-Cooked Italian Meatballs Recipe

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What I love about these meatballs is that they can be served as an appetizer right out of the slow cooker, or alongside your favorite pasta. They also make a delicious sandwich. —Jason Romano, Downingtown, Pennsylvania
MAKES:
64 servings
TOTAL TIME:
Prep: 50 min. Cook: 3 hours
MAKES:
64 servings
TOTAL TIME:
Prep: 50 min. Cook: 3 hours

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup Italian-style panko (Japanese) bread crumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup minced fresh parsley
  • 1/4 cup water
  • 1/4 cup minced fresh basil
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 4 cups spaghetti sauce
  • Minced fresh parsley, optional

Directions

Preheat oven to 400°. In a small skillet, heat oil over medium heat. Add onion and garlic; cook 5-9 minutes or until onion is tender and golden brown. Cool slightly.
In a large bowl, combine bread crumbs, eggs, cheese, parsley, water and seasonings. Add ground meats; mix lightly but thoroughly. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake 20-25 minutes or until browned.
Transfer meatballs to a 4- or 5-qt. slow cooker. Pour spaghetti sauce over top. Cook, covered, on low for 3-4 hours or until meatballs are cooked through. If desired, serve with minced parsley. Yield: about 5 dozen.
Originally published as Slow-Cooked Italian Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p21

Nutritional Facts

1 meatball: 54 calories, 3g fat (1g saturated fat), 16mg cholesterol, 146mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup Italian-style panko (Japanese) bread crumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup minced fresh parsley
  • 1/4 cup water
  • 1/4 cup minced fresh basil
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 4 cups spaghetti sauce
  • Minced fresh parsley, optional
  1. Preheat oven to 400°. In a small skillet, heat oil over medium heat. Add onion and garlic; cook 5-9 minutes or until onion is tender and golden brown. Cool slightly.
  2. In a large bowl, combine bread crumbs, eggs, cheese, parsley, water and seasonings. Add ground meats; mix lightly but thoroughly. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake 20-25 minutes or until browned.
  3. Transfer meatballs to a 4- or 5-qt. slow cooker. Pour spaghetti sauce over top. Cook, covered, on low for 3-4 hours or until meatballs are cooked through. If desired, serve with minced parsley. Yield: about 5 dozen.
Originally published as Slow-Cooked Italian Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p21

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