Crockpot Meatballs
This Crockpot Meatball Recipe makes the most perfect Italian meatballs. Created off of my grandmother's Italian meatballs, this recipe is perfect for busy nights.
Servings: 32 meatballs
Ingredients
- 1 pound ground beef (I use 85%)
- 1/2 pound ground pork unseasoned
- 2 eggs whisked
- 1 cup Italian seasoned bread crumbs
- 1/4 cup grated parmesan
- 2 cloves garlic minced
- 1 1/2 teaspoon salt
- 1/4 teaspoon of black pepper
- 2 tablespoons chopped fresh flat leaf parsley
- 2 cups tomato sauce (just canned tomato sauce, not spaghetti sauce)
Instructions
- Combine the meat, eggs, and parsley in a large bowl Then add the dry bread crumbs, parmesan, garlic, salt and pepper.
- Using a cookie scoop, scoop the meatballs and roll them into into consistent balls.
- Pour a small amount of the tomato sauce into the bottom of the slow cooker. Add the meatballs in a single layer. Cover with more tomato sauce. Continue layering the meatballs and tomato sauce until they are all added.
- Cook on low for 2 to 3 hours or on high for 1 to 2 hours. Or until the meatballs reach 160 degrees. They may have a little pinkness inside of them as pork can still appear pink at 160 degrees. (See note.)
Video
Notes
As slow cookers vary greatly, the cooking time is a range. Your slow cooker might need more or less time. To guarantee that your meatballs are safe to eat, use an instant read thermometer. They are ready to eat once they are 160 degrees.
Nutrition
Serving: 1meatball