Slow Cooker Meatballs Recipe

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

Breadcrumbs: Helps to bind the meatballs and give them structure.

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

Salt: Enhances the overall flavor of the meatballs.

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

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

Marinara sauce: Provides a rich, tomato-based sauce for cooking the meatballs.

To ensure your meatballs hold their shape and have a tender texture, avoid overmixing the ground beef mixture. Gently combine the ingredients until just incorporated. Overworking the mixture can make the meatballs dense and tough.

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

• breadcrumbs - Substitute with oatmeal: Oatmeal can act as a binder and adds a slightly different texture while still holding the meatballs together.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

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

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

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great vegan alternative.

• marinara sauce - Substitute with crushed tomatoes and Italian seasoning: Crushed tomatoes mixed with Italian seasoning can replicate the flavor of marinara sauce while allowing for more control over seasoning.

• Allow the meatballs to cool completely before storing. This helps to prevent condensation, which can make them soggy.
• Transfer the cooled meatballs and marinara sauce into an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• Label the container with the date and contents. This is especially helpful if you have multiple leftovers in your fridge or freezer.
• 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 container in the freezer. Meatballs can be frozen for up to 3 months without losing their flavor or texture.
• When ready to reheat, thaw frozen meatballs in the refrigerator overnight. This ensures even reheating and maintains the integrity of the meatballs.
• Reheat the meatballs in a saucepan over medium heat, stirring occasionally, until they are heated through. You can also use a microwave, but be sure to cover the container to prevent splatters.
• If the marinara sauce has thickened too much during storage, add a splash of water or broth to achieve the desired consistency.
• Serve the reheated meatballs over pasta, in a sub sandwich, or alongside a fresh salad for a complete meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the meatballs in a baking dish and cover with aluminum 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: Place the meatballs and marinara sauce in a saucepan over medium heat. Stir occasionally to ensure even heating. Cook for about 10-15 minutes or until the meatballs are hot all the way through. This method is quick and keeps the meatballs juicy.

• 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. Continue heating in 1-minute intervals until the meatballs are hot. This method is the fastest but can sometimes make the meatballs a bit rubbery if overcooked.

• Slow Cooker Method: If you have time, you can reheat the meatballs in the slow cooker. Place them back in the slow cooker with the marinara sauce and set it to low. Heat for about 1-2 hours or until the meatballs are thoroughly warmed. This method is gentle and keeps the meatballs tender.

• Sous Vide Method: For a gourmet touch, place the meatballs in a vacuum-sealed bag and submerge in a water bath set to 140°F (60°C). Heat for about 30 minutes. This method ensures the meatballs are evenly reheated without losing moisture.

• Mixing bowl: A large bowl used to combine the ground beef, breadcrumbs, beaten egg, salt, pepper, and parmesan cheese.

• Measuring cups: Used to measure out the breadcrumbs and marinara sauce accurately.

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

• Grater: Utilized to grate the parmesan cheese if it's not pre-grated.

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

• Spoon: Useful for mixing the ingredients together in the mixing bowl.

• Slow cooker: The appliance in which the meatballs will be cooked slowly over a period of 4 hours.

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

• Knife: Helpful for cutting open any packaging, such as the ground beef or marinara sauce.

• Cutting board: Provides a surface for any cutting tasks, such as opening packages.

• Tongs: Useful for placing the meatballs into the slow cooker without making a mess.

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

Use a cookie scoop: Form meatballs quickly and uniformly by using a cookie scoop.

Pre-made marinara sauce: Save time by using store-bought marinara sauce instead of making it from scratch.

Double the recipe: Make a larger batch of meatballs and freeze half for a quick meal later.

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