SLOW-COOKER ITALIAN MEATBALLS
These meatballs taste just like your nonna's without any pre-cooking or tending to-just throw them in the slow cooker with the rest of the ingredients. The recipe makes enough meatballs and sauce to serve with two pounds of pasta. They are also delicious over polenta, stuffed into sub rolls or as a pizza topping.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
- For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.
SLOW-COOKED ITALIAN MEATBALLS
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
Provided by Taste of Home
Categories Appetizers
Time 3h50m
Yield about 5 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a small skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender and golden brown, 5-9 minutes. Cool slightly., In a large bowl, combine bread crumbs, eggs, cheese, parsley, water, basil, Worcestershire sauce, salt, pepper and onion mixture. Add ground meats; mix lightly but thoroughly. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake until browned, 20-25 minutes., Transfer meatballs to a 4- or 5-qt. slow cooker. Pour spaghetti sauce over top. Cook, covered, on low until meatballs are cooked through, 3-4 hours. If desired, serve with minced parsley., Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water or broth if necessary. Serve as directed.
Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 146mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
FAMOUS MEATBALLS
These meatballs are a favorite for any occasion. I made 14 pounds of meatballs for my sister's graduation party and I only had 1 medium container left over. My mother made sloppy joes and needless to say they had a lot left over because everyone loved these meatballs. Guaranteed favorite!
Provided by loves2bake
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Pour pineapple chunks with juice into a saucepan. Stir green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice through the pineapple chunks until sugar and cornstarch dissolve.
- Bring the mixture to a boil; cook and stir until thickened, about 10 minutes.
- Place meatballs into slow cooker crock; pour pineapple mixture over meatballs.
- Cook on Medium for 2 hours, stirring every 30 minutes.
Nutrition Facts : Calories 611 calories, Carbohydrate 46.4 g, Cholesterol 188.5 mg, Fat 29.2 g, Fiber 1.9 g, Protein 38.9 g, SaturatedFat 10.4 g, Sodium 587.1 mg, Sugar 27.5 g
SLOW COOKER SPAGHETTI AND MEATBALLS
Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls.
Provided by Sarah DiGregorio
Categories dinner, meat, pastas, main course
Time 2h
Yield 5 to 6 servings
Number Of Ingredients 17
Steps:
- In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
- Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don't overmix, or you'll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
- When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you'd like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.
SLOW COOKER PINEAPPLE-BBQ MEATBALLS
This recipe is a snap to put together with frozen meatballs, pre-made BBQ sauce, and a can of pineapple chunks. Everyone always loves it served as an appetizer at parties and pitch-ins, or my family likes it served over rice for a dinner meal.
Provided by Tammy Lynn
Time 2h5m
Yield 10
Number Of Ingredients 6
Steps:
- Combine frozen meatballs, barbeque sauce, pineapple chunks and juice, onion, bell pepper, and garlic powder in a slow cooker. Mix all ingredients together until the meatballs are well covered with sauce using a large spoon. Put the lid on the slow cooker.
- Cook on Low for 4 to 6 hours, or High for 2 to 3 hours. Stir well before serving.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 34.7 g, Cholesterol 75.4 mg, Fat 11.9 g, Fiber 1.5 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 677.3 mg, Sugar 22.1 g
SLOW-COOKER KOFTE IN TOMATO-LIME BROTH
While you're at the beach, at work or doing anything at all, these bright, light, brothy meatballs can be stewing in the slow cooker. They are made in the style of kofte (from the Persian word meaning "grind"), in which ground meat is combined with lots of herbs and ground spices. Yogurt adds moisture and tang, but you don't need another binder or to brown the meat first. As the meatballs slowly cook, their juices mingle with the tomatoes to create a rich but tart broth. Eat with grains (bulgur wheat, farro, rice), couscous, noodles or pita. For a stovetop version, see the Tip.
Provided by Ali Slagle
Categories dinner, meatballs, main course
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Use a vegetable peeler to peel the rind off the lime in wide strips. Add the rind to a 6- to 8-quart slow cooker, along with the garlic and ¼ cup water. (Reserve the lime.)
- In a large bowl, stir together the herbs, yogurt, turmeric, 2 teaspoons salt and 1 teaspoon black pepper. Add the meat and use your hands to combine. Form the meat into 8 balls (roughly 4½ ounces each) and add to the slow cooker in a single layer. If they don't fit in one layer, add a few tomatoes to buffer the meatballs from one another, then add another layer of meatballs. Add the cherry tomatoes, season with salt and pepper, then cover and cook on low until the meatballs are cooked through, 3 to 4 hours.
- Transfer the meatballs to plates, then remove and discard the garlic and lime peel. Burst most of the tomatoes by smashing them on the side of the slow cooker with a spoon. Squeeze the reserved lime into the slow cooker, then season to taste with salt, pepper and sugar. (The sugar helps compensate for too-tart tomatoes.) Spoon the tomatoes and broth on top of the meatballs, along with more fresh herbs.
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