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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!
“This is an easy recipe that can be prepared in a slow cooker for a great hot meal at the end of the day. Serve with hot cooked spaghetti noodles.”
Incredible recipe! I will never make meatballs any other way! I actually made the meat balls (added parmesan, basil and garlic powder, less breadcrumb) a couple of days ago and froze them. This morning I just mixed the spagetti sauce and a 28 oz can of crushed tomatoes with juice (skipped the puree and added basil, oregano, and a couple of tablespoons of sugar to cut the acidity) and added the frozen meatballs. Cooked for about 10 hours on low. Tender, flavorful, and delicious. Plenty of delicious sauce. Thanks previous reviewers, and thanks for this great recipe submission!
Great idea but having experience with meatballs helps: There are WAY too many bread crumbs in this recipe! The meatball recipe I use is one pound of meatloaf mix (pork/veal/beef ground and packaged in the same package), 1/4 cups Italian seasoned bread crumbs, 1/4 Parmesan cheese, season with garlic and onion powder (since my husband has textural issues with some foods!), pepper and salt. Mix this with one egg as the recipe suggests. I do, however, like the twist of cooking them in the crockpot and NOT precooking them! Awesome! The sauce was greasier than I typically like (understandably, since you don’t drain the meat…) but they were a huge hit at the party I took them to. They would be FIVE stars if the ratio wasn’t so off for bread crumbs to meat…
Great recipe! I had to make a few changes- I had 2 lbs. meat thawed out, so I used all of it. I used 1 cup bread crumbs (Italian). 1 1/2 T. dried parsley, & sauteed the onion before adding. I also used 3/4 c. egg beaters because the crumb mixture looked too dry. 26oz sauce, 14oz crushed, & 37oz puree! ( it was the only size the store had, + I was using that extra meat!) I added a little Italian seasoning because of that & a little sugar. Next time I might add a little red wine, too! I cooked on high for the first hour, then stirred. Finished with 4 more hours on low. They turned out great. I also used Laura’s ground round as always. Not greasy AT ALL!!! We used these for meatball sub sandwiches- YUM! I’ll use the leftovers with spaghetti. I love slow cooker recipes! THANKS.
Ingredients
- 1 (32oz) jar of Grape Jelly
- 1 (12oz) bottle Chili Sauce or BBQ Sauce
- 1 package of Meatballs
You can also use your homemade meatballs, throw them in the freezer for about 20 minutes after you roll them up so they’ll hold their shape in the Slow Cooker.
Directions
Throw it in a CrockPot for a few hours on LOW – or just until everything is heated, Easy! ?
If you’re making your meatballs from scratch, cook on LOW for 6 hours.
