Best 7 Crock Pot Juicy Italian Wedding Meatballs Recipes

CROCK POT ITALIAN MEATBALLS IN MARINARA SAUCE

Steps:

• Lightly beat eggs in a large bowl. Stir in the breadcrumbs, milk, onion, cheese, parsley, garlic, salt and pepper.
• Next add the beef and with your fingertips lightly mix the ingredients until just combined but try not to over mix or compact the meat. Make the meatballs into 1 ounce balls (about 1 to 1 1/2-inches) compressing them just enough to form a ball and place in a 6-quart slow cooker. Cover with sauce and cook on HIGH for 4 hours or LOW for 8 hours.

SLOW COOKER ITALIAN MEATBALLS

Steps:

• Add beef, pork, onion, garlic, parsley, breadcrumbs, eggs and cheese to a large bowl. Sprinkle with a pinch of salt and pepper. Mix with your hands until combined.
• Form into 1 or 2 inch meatballs. I made 24 meatballs.
• Lightly grease a baking sheet. Broil meatballs on high until browned on each side. About 4-5 minutes on each side.
• Add meatballs to slow cooker. Top with crushed tomatoes, tomato paste, bay leaves, red pepper flakes and Italian seasoning.
• Cook on low for 4 hours. Season with salt and pepper to taste. Serve warm with basil or parmesan cheese for serving, if desired.

SLOW-COOKER ITALIAN MEATBALLS

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

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.

CROCK POT JUICY ITALIAN WEDDING MEATBALLS

Steps:

• Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
• Combine rest of ingredients except pasta in crock pot and cook all day on low.
• Add the pasta during the last hour of cooking.
• Freezes well.

ITALIAN MEATBALLS IN THE CROCK POT

Steps:

• In bowl, beat egg with salt, seasoning, red pepper flakes and garlic.
• Add chopped onion, beef, pork, bread crumbs and parmesan.
• Mix well.
• Shape into 1 ½" balls.
• Place meatballs in 5 qt or larger crock pot.
• In same bowl, mix tomato sauce with wine and pour over meatballs.
• Cover and cook on low til meatballs are no longer pink in the middle, 5-6 hours.
• Great on pasta, or on a bun as a sandwich, topped with parmesan and/or mozzarella.

CROCK POT ITALIAN WEDDING SOUP

Steps:

• Meatballs: Preheat oven to 350 degrees.
• Mix all ingredients together.
• Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time).
• Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely).
• Remove from oven and drain on paper towel, if necessary.
• Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs.
• Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary).
• Remove bay leaves.
• Top each serving with grated parmesan or romano cheese.
• Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).