Slow Cooker Meatballs Recipe

Ground beef: The main protein for the meatballs, providing a rich and savory flavor.

Breadcrumbs: Helps to bind the meatballs together and adds a bit of texture.

Beaten egg: Acts as a binder to hold the meatball mixture together.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Onion powder: Provides a mild onion flavor to the meatballs.

Salt: Enhances the overall flavor of the meatballs.

Black pepper: Adds a touch of heat and depth to the flavor profile.

Marinara sauce: A tomato-based sauce that coats the meatballs and infuses them with flavor during the slow cooking process.

When mixing the ground beef with the breadcrumbs and other ingredients, avoid overworking the mixture to ensure the meatballs remain tender. Gently combine the ingredients until just mixed, which helps maintain a desirable texture.

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

• breadcrumbs - Substitute with oatmeal: Oatmeal can act as a binding agent and adds a slightly different texture but still holds the meatballs together well.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace the egg; this is a good vegan alternative that helps bind the ingredients.

• garlic powder - Substitute with minced garlic: Fresh minced garlic provides a more robust flavor and can be used in equal amounts.

• onion powder - Substitute with finely chopped onions: Fresh onions offer a more intense flavor and moisture, enhancing the overall taste.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can provide the same level of heat and spice.

• marinara sauce - Substitute with crushed tomatoes and Italian seasoning: Crushed tomatoes mixed with Italian seasoning can mimic the flavor of marinara sauce and can be adjusted to taste.

• Allow the meatballs to cool completely before storing. This helps prevent condensation, which can lead to soggy meatballs.
• Transfer the cooled meatballs and marinara sauce into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the meatballs within 3-4 days. This keeps them fresh and ready for a quick meal.
• For longer storage, place the meatballs and marinara sauce in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When freezing, ensure the meatballs are arranged in a single layer to prevent them from sticking together. This makes it easier to thaw only the amount you need.
• To reheat refrigerated meatballs, place them in a saucepan over medium heat until heated through, or microwave them in a microwave-safe dish, stirring occasionally.
• For frozen meatballs, thaw them in the refrigerator overnight before reheating. Alternatively, you can reheat them directly from frozen by simmering them in a saucepan with additional marinara sauce until fully heated.
• If you prefer a quicker method, use a microwave to defrost the meatballs on the defrost setting, then heat them thoroughly before serving.
• Enjoy your meatballs over pasta, in a sub roll, or as a delicious appetizer with toothpicks.

• Oven Method: Preheat your oven to 350°F (175°C). Place the meatballs in a baking dish and cover with foil to prevent them from drying out. Heat for about 15-20 minutes or until they are warmed through. This method helps maintain the meatballs' texture and flavor.

• Stovetop Method: Add a splash of marinara sauce to a skillet and heat over medium-low. Place the meatballs in the skillet, cover, and cook for about 10-15 minutes, stirring occasionally. This method ensures the meatballs stay moist and absorb more flavor from the sauce.

• Microwave Method: Place the meatballs in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. This is the quickest method but may result in slightly drier meatballs.

• Slow Cooker Method: If you have more time, place the meatballs back in the slow cooker with a bit of marinara sauce. Set to low and heat for 1-2 hours. This method is perfect for maintaining the original slow-cooked flavor and texture.

• Steaming Method: Place the meatballs in a steamer basket over simmering water. Cover and steam for about 10 minutes. This method keeps the meatballs moist and tender without adding extra fat or calories.

• Large mixing bowl: To combine the ground beef, breadcrumbs, beaten egg, and seasonings thoroughly.

• Measuring spoons: To measure out the garlic powder, onion powder, salt, and black pepper accurately.

• Measuring cups: To measure the breadcrumbs and marinara sauce.

• Fork: To beat the egg before adding it to the mixture.

• Spoon: To help mix the ingredients together if needed.

• Slow cooker: To cook the meatballs slowly and evenly in the marinara sauce.

• Lid for slow cooker: To cover the slow cooker and ensure even cooking.

• Plate: To place the shaped meatballs before transferring them to the slow cooker.

• Serving spoon: To serve the cooked meatballs over pasta or in a sub roll.

• Pasta pot: If serving over pasta, to cook the pasta.

• Colander: To drain the pasta if serving with it.

• Sub roll: If serving as a meatball sub, to hold the meatballs and sauce.

Prepare ingredients in advance: Measure and mix breadcrumbs, spices, and egg the night before to save time.

Use pre-made marinara: Opt for a high-quality store-bought marinara sauce to cut down on prep time.

Batch cooking: Double the meatball recipe and freeze half for a quick meal later.

Quick shaping: Use a small ice cream scoop to form meatballs quickly and uniformly.

Line the slow cooker: Use a slow cooker liner for easy cleanup, saving you time after cooking.