Slow Cooker
Crockpot Meatballs
Description
Juicy crockpot meatballs, no browning required! These healthy slow cooker meatballs use jarred sauce to keep the recipe quick and easy!
Ingredients
- 1 pound lean ground beef
- ½ cup panko breadcrumbs
- 2 tablespoons Worcestershire sauce
- 2 tablespoons milk of choice or water
- 3 tablespoons finely chopped fresh parsley plus additional for serving
- 2 tablespoons finely grated Parmesan cheese plus additional for serving
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 large eggs
- 1 (24-ounce) jar prepared tomato pasta sauce
- 3 garlic cloves minced (about 1 tablespoon)
- ¼ teaspoon red pepper flakes optional
- Cooked whole wheat pasta
- Polenta
- Instant Pot Brown Rice or cauliflower rice
- Hoagie buns and Provolone cheese for making a sub
Directions
- Lightly coat the bottom of a 5-quarter or larger slow cooker with nonstick spray. In a large mixing bowl, place the beef, panko, Worcestershire sauce, milk, parsley, Parmesan, Italian seasoning, salt, pepper, onion powder, garlic powder, and eggs. With a fork, break up the meat and stir the ingredients together until evenly combined.
- Gently form the mixture into 2-inch meatballs, being careful not to compact the meat. If the mixture is sticking to your hands, wet them slightly. Arrange them in a single layer in the bottom of the slow cooker. You’ll have about 12 meatballs total.
- Pour the pasta sauce over the top. Sprinkle evenly with the garlic and red pepper flakes.
- Cover the slow cooker and cook the meatballs on HIGH for 2 to 2 1/2 hours, until the meatballs are cooked through (slice one in half to check). With a spoon, gently turn the meatballs to coat them in the sauce and distribute the garlic and red pepper flakes.
- Sprinkle additional Parmesan and parsley on top, to taste. Serve as desired.
