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Slow Cooker Meatballs

fharajli
Slow cooker meatballs
Print Recipe
Cook Time 3 hours
Total Time 3 hours
Course Entrees
Servings 20

Ingredients
  

  • Meatballs
  • 1 lb ground chuck
  • 1 cup of fresh breadcrumbs
  • 2 tablespoons milk
  • 1 tablespoon diced onion
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup fresh parsley
  • ½ teaspoon Italian seasoning
  • 2 minced garlic cloves
  • ¼ cup grated parmsean
  • 1 whole egg
  • Sauce
  • 2 cans or 32 oz of San Marzano tomato sauce
  • pinch of red pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup fresh parsley
  • 4 slightly mashed garlic cloves
  • pinch of sugar
  • 1 torn basil leaf optional
  • 4 whole button mushrooms optional
  • ¼ sliced onion optional

Instructions
 

  • Combine the breadcrumbs, Italian seasoning, salt,
    pepper, garlic, parsley, and mix.
  • Add in the egg and parmesan and mix until combined.
  • In the base of the slow cooker, add in the tomato sauce and break up the whole tomatoes.
  • Add in the red pepper, salt, black pepper, garlic cloves, parsley, basil, and stir.
  • Add in the mushrooms and onions and stir.
  • Form the meatballs between both palms and place them on top of the sauce.
  • Pour in more sauce on top of the meatballs.
  • Cook on low for 3 hours with the lid on.
  • Uncover and let it continue to cook for another hour and a half.
  • For the last half hour, cover the sauce again with the lid and let it finish cooking.