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Slow Cooker Meatballs

Slow Cooker Meatballs

  • Prep

    20 m
  • Cook

    8 h
  • Ready In

    8 h 20 m
HUNNIE0913

HUNNIE0913

This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook HUNNIE0913.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
  2. In a slow cooker, mix the pasta sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
40

Jillian

7/26/2011

So easy and so delicious! Plus it's a great way to beat the summer heat on nights when it's just too hot to grill. The recipe for the meatballs is very good and while I was skeptical about doing this in a crock pot vs. my usual way I was pleasantly surprised. I used a jar of my favorite Classico sauce and added a little minced garlic and fresh basil along with a few splashes of red wine along with the rest of the ingredients. I cooked it for 6 hours on low and it smelled wonderful. When it was done I served it on toasted crusty Italian rolls with some mozzarella and topped with shredded Parmesan and Romano cheeses - YUM!

cjsandy2000
21

cjsandy2000

10/29/2010

These were really easy to make I happened to be staying home from work one day and thought I would pull out the crock pot for a meal. My husband and kids loved coming home to this. I made a couple of modifications though. Everyone has their favorite spaghetti sauce so I used our family favorite instead of Classico, I added diced tomatoes with basil and oregano instead of the can of crushed tomatoes. Also, I had read on another recipe for a different spaghetti sauce to add 2 tablespoons sugar and 1/2 cup red wine. I thought I would try it with this recipe, when I took a taste of the sauce I thought I had made mistake by adding the wine, but after 6 hours in the slow cooker it was really enhanced the flavor. My kids said it was the best sauce I had made. Not something I would make everyday, since it takes 6 hours in the slow cooker, but defiantly worth it in the end. The meatballs came out great also, not to dry and full of flavor. I will be making this one again.

FABEETZ
14

FABEETZ

1/5/2011

I used chopped green pepper, onion, garlic, and panko bread crumbs with two eggs in about a pound and a quarter pound of ground chuck. I used dried oregano, parsley flakes, basil, and a few red pepper flakes for seasoning. The sauce was not as thick as it could have been, but I added a little Anduille sausage slices to it plus the above herbs again. The amazing thing to me was that I set my slow cooker on high and in about four hours, the large meat balls were cooked and the sauce decorated the seperately cooked pasta. Much more sophisticated than country with one large meat ball on the lighter, shimmering red sauce.

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