Slow Cooker Italian Meatballs
Votes: 1
Time: 8 hours 20 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Nutritional value per serving:
Serving size: 1 of 10
Calories 362, total fat 22 G., saturated fats 8 G., proteins 24 G., carbohydrates 18 G., fiber 4 G., cholesterol 104 mg, sodium 737 mg, sugar 7 G.
Serving size: 1 of 10
Calories 362, total fat 22 G., saturated fats 8 G., proteins 24 G., carbohydrates 18 G., fiber 4 G., cholesterol 104 mg, sodium 737 mg, sugar 7 G.
These meatballs in Italian tomato sauce are just as delicious as the traditional way, but a slow cooker makes the whole dish a breeze. Simply combine the raw meatballs with all the sauce ingredients in the slow cooker, set the time, and forget about cooking for a few hours. Serve the meatballs with cooked pasta, polenta, or use them as a topping for pizza or sub sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sauce
- 2 cans of 800g canned plum tomatoes
- 1 can (170 g) of tomato paste
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/4 tsp red pepper flakes
- 3 cloves garlic, crushed and peeled
- 2 bay leaves
Meatballs
- 1 small onion, diced
- 1 small carrot, cut into pieces
- 1 stalk of celery, cut into pieces
- 0.5 cup fresh parsley leaves
- 2 cloves garlic, crushed and peeled
- 450 g ground beef, 10% fat
- 450 g of minced pork
- 2 large eggs
- 3/4 cup Italian breadcrumbs
- 0.5 tbsp. grated parmesan
- Special equipment: slow cooker with a capacity of 4-6 liters.
We recommend
Recipes with similar ingredients: tomato pulp, tomato paste, oregano, red pepper flakes, garlic, bay leaf, onions, carrot, celery, parsley, ground beef, minced pork, eggs, breadcrumbs, Parmesan cheese
Cooking the dish according to the recipe:
Sauce:
Place the canned tomatoes in a 4-6 quart slow cooker and crush them by hand. Add the tomato paste, olive oil, oregano, red pepper flakes, garlic, bay leaf, and 2 teaspoons of salt.Meatballs:
Place the onion, carrot, celery, parsley, and garlic in a food processor and process to form a paste. Transfer to a large bowl and add the ground beef and pork, eggs, breadcrumbs, Parmesan, and 1 teaspoon salt. Form into 4-cm meatballs (you should have 20-24) and add to the sauce in the slow cooker. Cover and cook on high for 4-5 hours or on low for 7-8 hours. Remove the bay leaf and serve.
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