Cheesy Crockpot Meatballs Recipes

CHEESY CROCKPOT MEATBALLS

Steps:

• Preheat oven to 400°F. Line a very large baking sheet with parchment paper or foil. Coat lightly with nonstick spray and set aside.
• In a large bowl using your hands combine the sausage, ground beef, egg, heavy cream, crushed crackers, onion soup mix, and grated Velveeta. Don't over-mix, but make sure all the ingredients are mixed evenly. Form into 1- inch meatballs and place on the prepared baking sheet.
• Bake for 15- 20 minutes until the meatballs are lightly browned and almost cooked through.
• While the meatballs are cooking stir together the brown sugar, chili powder, tomato soup, and water in your 6- quart slow cooker.
• When the meatballs are done cooking, transfer them from the baking sheet into the slow cooker. Stir gently to coat in the sauce. Cook on high heat for 4 hours.

CHEESY MEATBALLS

Steps:

• In a saucepan, combine crushed tomatoes,tomato paste,tomato sauce,chopped onions,garlic,salt, red pepper flakes basil and italian seasoning.
• Keep sauce warm while making meatballs.
• Preheat oven to 350 degrees.
• Combine ground beef with all other ingredients, mix well.
• Use small ice cream scoop to make uniform portions, form into balls.
• Place meatballs on baking sheet lines with parchment paper.
• Bake until cooked through, about 20-25 minutes.
• Put cooked meatballs and sauce together.
• Keep warm in crockpot.

CHEESY MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, whisk egg, milk, minced onion, 2 tablespoons chili powder, salt and pepper; stir in crushed crackers. Add beef, sausage and cheese; mix lightly but thoroughly., Shape mixture into 1-in. balls. Place meatballs on greased racks in 15x10x1-in. baking pans. Bake until browned, 15-18 minutes., Meanwhile, in a 5- or 6-qt. slow cooker, combine soup, water, brown sugar and remaining chili powder. Gently stir in meatballs. Cook, covered, on low until meatballs are cooked through, 4-5 hours.

CHEESY MEATBALL BAKE RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
• Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
• Preheat oven to 425°F (220°C).
• Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
• In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
• Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
• Serve and garnish with parsley.
• Enjoy!