Slow Cooker (Spaghetti and) Meatballs
We are on a bit of a meatball craze these days. My daughter loves them, so that makes it especially motivating. I have already posted a recipe for The Mighty Meatball, but I like to use those meatballs for everything but the traditional ‘spaghetti and meatball’; although, you could very easily use those that way too! I actually got this recipe off of a page that I liked on Facebook, called Tasty. It’s an ingenious site, with quick viewings of complete recipes. I liked the slow cooker option to this recipe, since, if I can, I like to prepare more than one meal on a Sunday, and this recipe allows for that!
The first time I made this, I followed the recipe exactly. Originally, it calls for hot Italian sausage and and square of mozzarella inside the meatball. Personally, I didn’t notice the cheese at all, and my daughter really did notice the heat from the hot sausage. So, the second time I made it, I eliminated both, and it was a hit! It can’t get much easier than this guys. Try this recipe!
Slow Cooker (Spaghetti and) Meatballs
Ingredients
- 1 lb lean ground beef
- 1 lb sweet Italian sausage
- 1/2 teaspoon garlic powder
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 cup bread crumbs plain or seasoned
- 1/4 cup parmesan cheese
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup parsley
- Jarred Marinara Sauce good quality*
Instructions
- In a bowl, blend all the ingredients together, except for the marinara sauce.
- Form into golf sized (or smaller) balls.
- Place a layer of meatballs on the bottom of your slow cooker, and drizzle with some of the marinara sauce.
- Place another layer of meatballs.
- Drizzle more marinara sauce.
- Repeat until all meatballs are in the slow cooker.
- Set slow cooker to high for 2 and a half hours.
- Enjoy!
Notes
Sweet & Sour Meatballs
Last week, I made 5 pounds worth of all-purpose meatballs, so that I could have them at the ready, for quick, but not-tasting-quick, meals! Ree Drummond, aka The Pioneer Woman, is among my faves on the Food Network, and the meatball recipe, as well as this variation on them, is all hers. I’ve altered nothing, except allowing more time than she suggests for the sauce to reduce and thicken up. My almost-4-year-old daughter loved this dish, my husband loved this dish, and I, especially, loved how quickly it all came together! This dish (and these meatballs!) is one to put on the rotation list!!! A definite keeper!!!
Here’s what you need to do:
Sweet & Sour Meatballs
1/2 cup brown sugar, loosely packed
1/2 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon soy sauce
2 1/4 cups pineapple juice
1 tablespoon cornstarch
1 20-25 count bag of Meatballs (frozen is fine)
1 tablespoon of sriracha hot sauce (optional)
1 cup of drained small pineapple chunks
Steamed rice, for serving
1-2 tablespoons sliced green onions, for garnish (optional)
In a large skillet, over medium-high heat, add the first 5 ingredients listed and bring to a boil. Remove about 1/4 cup of the liquid from the skillet and add to that the cornstarch and stir until combined. Add this mixture back into the sauce. Whisk the sauce to remove any lumps. Bring sauce to a simmer. Add sriracha at this time, if desired. Cover and cook, until sauce has thickened, about 15 minutes. Stir in the pineapple chunks. Serve with rice.
Enjoy!
(Source: Ree Drummond’s Sweet and Sour Meatballs)
The Mighty Meatball
I haven’t blogged much lately. After my year on leave after losing my baby boy, I had the summer with my daughter to spend how we wanted. She was out of preschool and I had finally felt like I could enjoy my time with her. On July 4th, 2015, we threw the best memorial birthday bash we possibly could for my angel baby boy, David. He would have been proud. I know his sister was. That day was healing for me. A bright light on what could have been a very dark day.
Since then, I have returned to work as a teacher. Crazy early mornings, long days, short nights, and it’s a good thing. Because of the very little time I have in the evenings, being organized for my week ahead is a must. I came across this meatball recipe from one of my favorite bloggers and Food Network chef, Ree Drummond. The best part about making these meatballs is the variety you get from them: Sweet ‘n Sour Meatballs, BBQ Meatballs, Swedish Meatballs, Spaghetti & Meatballs…. It’s practically endless!
I followed this recipe to a T and, as usual, Ree didn’t disappoint. They’re great! I’m so glad I have them as a go-to in my freezer!!
Here’s what you need to do:
The Mighty Meatball
5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon each salt & pepper
1/2 teaspoon red pepper flakes (optional)
4 large eggs
2 tablespoons olive oil
Combine all of the ingredients in a bowl, except the olive oil. Using your hands, combine the ingredients until well blended. If you have one handy, use a scoop to help shape each meatball. Otherwise, use a tablespoon. Roll each meatball into uniform balls. Place on parchment paper, and flash freeze for 10-15 minutes prior to cooking, so that they are less likely to fall apart.
To brown, heat a skillet over medium-high heat, with 2 tablespoons of olive oil (that is all you will need to cook the whole batch). Make sure to brown the meatballs in batches, so as not to overcrowd the pan. You don’t want the meatballs to touch. Brown on all sides, about 5-10 minutes. Remove onto a paper towel lined plate to drain off the excess oil.
To freeze, place the cooked and cooled meatballs on a baking sheet, lined with parchment, in a single layer, into the freezer, and allow the meatballs to freeze slightly. Then, transfer into a freezer bag and store. For my family, I only needed 20 per bag, which actually ended up being too many for 3 people. 15 per bag would be plenty for a family of 3. 🙂
Enjoy!
(Source: Ree Drummond’s All-Purpose Meatballs)
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