Slow Cooker Meatballs Recipe

Ground beef: The base of the meatballs, providing rich flavor and protein.

Breadcrumbs: Helps bind the meatballs together and adds texture.

Parmesan cheese: Adds a savory, umami flavor to the meatballs.

Egg: Acts as a binder to hold the meatballs together.

Garlic: Provides a robust, aromatic flavor.

Salt: Enhances the overall flavor of the meatballs.

Black pepper: Adds a hint of spice and depth to the flavor.

Marinara sauce: Cooks with the meatballs to create a rich, flavorful sauce.

When forming the meatballs, make sure to handle the mixture gently to avoid compacting it too much. Overworking the ground beef can result in tough meatballs. Additionally, to ensure even cooking, try to make each meatball the same size, about 1 inch in diameter. This will help them cook uniformly in the slow cooker.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with ground pork: Ground pork adds a bit more fat and flavor, making the meatballs juicier.

• breadcrumbs - Substitute with oats: Oats can be used as a binder and provide a slightly different texture but still hold the meatballs together well.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a bit of crunch and flavor, acting as a good binder.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor, making it a good alternative.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great option for those avoiding dairy.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) can be used as a binder for a vegan alternative.

• egg - Substitute with applesauce: Applesauce can act as a binder and adds moisture, suitable for those with egg allergies.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be slightly less intense.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor and can be used if fresh garlic is not available.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the meatballs.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor, often used in lighter-colored dishes.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor profile, suitable for those who like a bit of spice.

• marinara sauce - Substitute with tomato sauce: Tomato sauce can be used as a base, and you can add your own seasonings to mimic marinara.

• marinara sauce - Substitute with pesto sauce: Pesto sauce offers a completely different flavor profile, providing a fresh and herby alternative.

• Allow the meatballs to cool completely before storing. This helps prevent condensation, which can make them soggy.
• For refrigeration, place the meatballs in an airtight container. They can be stored in the fridge for up to 4 days.
• If you plan to freeze the meatballs, arrange them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the meatballs to a resealable freezer bag or airtight container. Label with the date and contents.
• Frozen meatballs can be stored for up to 3 months. For best results, use within this time frame to maintain optimal flavor and texture.
• To reheat refrigerated meatballs, place them in a saucepan with a bit of marinara sauce over medium heat. Cook until heated through, about 10-15 minutes.
• For reheating frozen meatballs, you can either thaw them in the refrigerator overnight or reheat directly from frozen. If reheating from frozen, add them to a saucepan with marinara sauce and cook over low heat until warmed through, about 20-25 minutes.
• Alternatively, you can reheat meatballs in the microwave. Place them in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring occasionally, until heated through.
• When reheating, ensure the meatballs reach an internal temperature of 165°F (74°C) to ensure they are safe to eat.
• Serve the reheated meatballs with your favorite pasta, on a sub roll, or as an appetizer with toothpicks and a side of marinara sauce.

• For the best results, reheat your slow cooker meatballs in the oven. Preheat your oven to 350°F (175°C). Place the meatballs in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through. This method helps maintain their texture and flavor.

• If you're short on time, the microwave can be a quick alternative. Place the meatballs in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating. Be cautious not to overheat, as this can make the meatballs dry.

• Another great method is to reheat them on the stovetop. Place the meatballs and marinara sauce in a skillet over medium heat. Cover and cook, stirring occasionally, for about 10 minutes or until heated through. This method keeps the meatballs moist and flavorful.

• For a more hands-off approach, you can use your slow cooker again. Place the meatballs and sauce back into the slow cooker and heat on low for 1-2 hours. This is perfect if you have other tasks to attend to and want to keep the meatballs warm for serving later.

• If you have an air fryer, it's a fantastic tool for reheating. Preheat the air fryer to 350°F (175°C). Place the meatballs in the basket in a single layer and heat for 5-7 minutes, shaking the basket halfway through. This method gives the meatballs a slightly crispy exterior while keeping the inside juicy.

• Large bowl: Used to combine and mix the ground beef, breadcrumbs, parmesan cheese, egg, garlic, salt, and pepper.

• Measuring cups: Essential for accurately measuring the breadcrumbs and parmesan cheese.

• Measuring spoons: Necessary for measuring the salt and black pepper.

• Garlic press: Handy for mincing the garlic cloves efficiently.

• Fork: Useful for beating the egg before adding it to the mixture.

• Mixing spoon: Helps in thoroughly mixing all the ingredients together.

• Slow cooker: The main appliance used to cook the meatballs slowly and evenly.

• Lid: Used to cover the slow cooker, ensuring the meatballs cook properly.

• Serving spoon: Ideal for serving the meatballs once they are cooked.

• Plate: Used to place the formed meatballs before transferring them to the slow cooker.

• Sub roll: If you choose to serve the meatballs on a sub roll, this will be necessary.

Prepare ingredients in advance: Measure and mix breadcrumbs, parmesan cheese, and spices the night before.

Use pre-made marinara sauce: Opt for a high-quality jarred marinara sauce to save time on making your own.

Double the recipe: Make extra meatballs and freeze half for a quick meal later.

Use a cookie scoop: Form meatballs quickly and uniformly with a cookie scoop.

Line the slow cooker: Use a slow cooker liner for easy cleanup.