Slow Cooker Italian Style Meatballs
Slow Cooker Italian Style Meatballs

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, slow cooker italian style meatballs. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Slow Cooker Italian Style Meatballs is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Slow Cooker Italian Style Meatballs is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have slow cooker italian style meatballs using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Slow Cooker Italian Style Meatballs:
  1. Prepare Meatballs :
  2. Take 1 lb. lean ground beef (or lean ground turkey)
  3. Make ready 1/2 cup breadcrumbs
  4. Make ready 1 large egg
  5. Get 2 tbsp. milk
  6. Take 1 tsp. each dried basil, dried parsley
  7. Make ready 1/2 tsp. each garlic powder, onion powder, pepper
  8. Take 1/4 tsp. salt
  9. Get Sauce :
  10. Prepare 1 can (28 oz.) crushed tomatoes
  11. Make ready 1 can (14.5 oz.) diced tomatoes, undrained
  12. Take 1 can (6 oz.) tomato paste
  13. Get 2 tsp. dried basil
  14. Take 1 tsp. each dried parsley, granulated sugar
  15. Get 1/2 tsp. each dried oregano, Italian seasoning, pepper, salt
  16. Make ready 1/2 yellow onion, diced
  17. Take 2 cloves garlic, minced
Steps to make Slow Cooker Italian Style Meatballs:
  1. Grease your slow cooker. Place in all of the sauce ingredients and stir together.
  2. In a large bowl, place all of the meatball ingredients. Use your hands to thoroughly combine it all together.
  3. Roll out the meatballs, using about 1 tbsp of meat per ball. Place the meatballs into the sauce in the slow cooker.
  4. Make sure to spoon the sauce over the top of the meatballs. Then place the lid on and cook on low heat for 5-7 hours, until the meatballs are no longer pink in the center.
  5. Serve however you'd like and refrigerate any leftovers.

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