Meatballs are a classic Crock-Pot recipe for a reason; prep them around lunchtime, and by dinner time, you have something ready for the potluck. But there's more than the classic barbecue sauce Crock-Pot meatballs, and here are 20 recipes that prove it.
Crockpot Swedish Meatballs
Swedish meatballs are of course part of the ritual of the Saturday trip to Ikea, but there's no reason you can't enjoy them more often. The soy sauce and cream gravy and the allspice in the meatballs are what elevate this, and feel free to sub out turkey for a classic pork and beef meatball.
Crockpot Swedish Meatballs
Turkey meatballs take the allspice-and-cream route here, with buttered potatoes ready to catch the gravy. Bake the meatballs until set and cooked before they go into the crockpot, then let the leek broth do the slow part. The cream belongs at the end, after the sauce has thickened and the bubbling has settled. A light hand with the mixture keeps the meatballs tender; packing them hard won't make them hold together better on the plate. Keep the potato pieces separate until serving so the gravy stays smooth and each portion gets both soft potato and a few properly round meatballs.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Soak panko in milk for 3 minutes, then gently mix with turkey, egg, grated onion, meatball salt, allspice, nutmeg and pepper. Shape 24 equal meatballs and bake for 16 to 20 minutes until their centers reach 165°F.
- Meanwhile, melt 1 tablespoon butter in a saucepan and cook the well-drained leek for 6 minutes until soft. Add broth, Dijon and soy sauce and bring to a simmer.
- Pour hot broth mixture into a 4-quart slow cooker and add the hot meatballs. Cover and cook on HIGH for 2 hours, turning gently through the broth once after the first hour.
- Whisk cornstarch with slurry water, stir into the sauce and cover on HIGH for 15 to 20 minutes until thickened. Turn the cooker off, wait for bubbling to settle and fold in cream; confirm the meatballs remain at least 165°F.
- During the last 30 minutes, cover potato pieces with cold water by 1 inch, add potato-water salt and simmer for 12 to 15 minutes after boiling until tender. Drain and toss with remaining butter.
- Divide potatoes among 6 plates and add 4 meatballs and gravy to each. Serve while the cream sauce is smooth and hot.
Crockpot Grape Jelly Meatballs
The slow-cooker grape jelly meatball gets an updated twist here. The addition of balsamic vinegar adds a bit of refinement, and feel free to add more.
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Crockpot Grape Jelly Meatballs
Homemade beef-and-pork meatballs give the grape-jelly pot something more tender than a bag of firm frozen spheres. The glaze uses tomato paste and balsamic vinegar to pull the jelly back toward a savory party sauce. Warm those ingredients together before the meatballs enter so there are no cold jelly lumps hiding at the bottom. Stir with a broad spoon and keep the lid on between servings. These should stay glossy enough to coat a meatball without turning into a thick candy shell, and a short warm hold is better than leaving a nearly empty crock running for the rest of the evening.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Soak breadcrumbs in milk for 3 minutes, then mix gently with beef, pork, egg, salt, pepper and onion powder. Form 24 equal small meatballs.
- Bake for 15 to 18 minutes until browned and the centers reach 160°F. Meanwhile, warm jelly, tomato paste, vinegar, broth and Worcestershire in a saucepan, whisking until smooth and steaming.
- Pour hot glaze into a 4-quart slow cooker and fold in the hot meatballs. Cover and cook on HIGH for 2 hours, stirring gently after the first hour, until the centers reach 165°F and the glaze coats them.
- Uncover for the final 10 to 15 minutes if the glaze is thinner than desired, stirring once to keep the edges from catching.
- Switch to WARM for serving only if the food stays at least 140°F. Keep covered between servings and serve about 3 meatballs per appetizer portion.
Crockpot BBQ Meatballs
Sometimes you want a classic barbecue sauce meatball for game day, but there's no reason it has to be boring. A cheddar filling adds a whole new twist.
Crockpot BBQ Meatballs
A small cheddar center makes these barbecue meatballs different before the sauce even goes on. Seal the beef mixture around each cube carefully, then bake on a rimmed pan so the outside firms up before the slow finish. The mustard barbecue sauce is tangy and golden rather than another dark, sugary bottled glaze. Turn the meatballs gently once they are in it, since a spoon pushed through the center can open the cheese pocket. A little melted cheddar may escape from a seam, which is fine, but the filling should mostly stay inside until someone cuts into a meatball on their plate.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Soak breadcrumbs in milk for 3 minutes, then mix gently with beef, egg, salt and pepper. Divide into 24 equal portions.
- Flatten each portion, place a cheddar cube in the center and wrap the meat around it, sealing all seams. Roll gently into a ball and bake for 16 to 20 minutes until the meat reaches 160°F when checked beside the cheese pocket.
- Cover and cook on HIGH for 2 hours, turning carefully through the sauce after 1 hour, until the meat reaches 165°F and the glaze coats the outside. Uncover for the last 10 minutes if the sauce needs reducing.
- Switch to WARM only while serving and verify the food stays at least 140°F. Serve about 3 meatballs per appetizer portion.
Crockpot Salisbury Meatballs
You may have traumatic memories of lunchroom Salisbury steak, but ground beef and onion gravy are a natural pairing. The mushrooms are a perfect fit here too.
Crockpot Salisbury Meatballs
Brown the mushrooms before building the gravy, or their water will thin the sauce after it reaches the crockpot. These beef-and-pork meatballs get the onion-rich Salisbury treatment, with a little ketchup and Worcestershire worked into the gravy. Buttered egg noodles make it dinner without asking the slow cooker to manage pasta for two hours. Keep the noodles separate until serving, when they can catch the sauce without absorbing the whole pot. The meatballs should hold their shape under a spoon but stay tender enough to cut with a fork, which starts with mixing the soaked crumbs into the meat gently instead of kneading it.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Soak crumbs in milk for 3 minutes, then gently mix with beef, pork, egg, grated onion, meatball salt and pepper. Shape 24 meatballs and bake for 16 to 20 minutes until their centers reach 160°F.
- Meanwhile, melt 2 tablespoons butter in a wide saucepan over medium-high heat. Cook mushrooms and sliced onion for 10 to 12 minutes until the mushroom liquid evaporates and the onion begins to brown.
- Stir in flour for 1 minute, then gradually add broth, Worcestershire, ketchup, Dijon, thyme and gravy salt. Simmer for 3 minutes until smooth and lightly thickened.
- Transfer hot gravy and hot meatballs to a 4-quart slow cooker. Cover and cook on HIGH for 2 hours, stirring gently once, until the centers reach 165°F and the gravy coats them.
- During the final 15 minutes, boil noodles in a large pot of water seasoned with noodle-water salt for 7 to 9 minutes, or the package time, until tender. Drain and toss with remaining butter.
- Divide noodles among 6 bowls and top each with 4 meatballs, mushrooms and gravy. Serve immediately.
Crockpot Honey Garlic Meatballs
Plenty of scallions and ginger and chopped water chestnuts make these honey-garlic meatballs an ideal fit for a tiki night. If you're lucky enough to have access to canned whole water chestnuts, try dropping in a few as well for even more textural variation.
Crockpot Honey Garlic Meatballs
Finely chopped water chestnuts give these pork meatballs a little crunch beneath their honey-garlic coating. Keep the pieces small enough that they don't interfere with shaping, then bake the meatballs before their slow finish in broth, soy and vinegar. Thicken the sauce only at the end so the honey doesn't concentrate against the crock too early; the glaze should cling while a little remains loose enough to spoon over the bowl.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Mix panko and milk, then fold in pork, egg, water chestnuts, scallions, ginger, salt and pepper just until combined. Shape 24 equal meatballs.
- Bake for 16 to 20 minutes until the centers reach 160°F. Meanwhile, simmer broth, honey, soy sauce, vinegar and garlic in a saucepan for 2 minutes.
- Transfer hot sauce and hot meatballs to a 4-quart slow cooker. Cover and cook on HIGH for 2 hours, turning gently through the sauce once after 1 hour.
- Whisk cornstarch with slurry water and fold into the sauce. Cover and cook on HIGH for 15 to 20 minutes until glossy and thick enough to coat a spoon; confirm the meatball centers reach 165°F.
- Turn gently to coat and serve about 3 meatballs per appetizer portion. Hold on WARM only while the food stays at least 140°F, keeping the lid on between servings.
Crockpot Sweet and Sour Meatballs
This is a slow cooker take on the classic sweet and sour combo. I'm a cooked pineapple hater, so I'll leave the chunks out, but the pineapple juice still works beautifully, even without them.
Crockpot Sweet and Sour Meatballs
Add the pineapple and green pepper late so they stay recognizable beside the turkey meatballs instead of disappearing into a long-cooked sweet sauce. Serve this over freshly cooked rice, with enough tang from the vinegar to keep the bowl from tasting like a plate of glazed fruit.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Soak breadcrumbs in milk for 3 minutes, then gently mix with turkey, egg, carrot, meatball salt, garlic powder and pepper. Form 24 meatballs and bake for 16 to 20 minutes until the centers reach 165°F.
- Meanwhile, bring pineapple juice, broth, ketchup, vinegar, brown sugar and soy sauce to a simmer in a saucepan. Transfer hot sauce and hot meatballs to a 4-quart slow cooker.
- Cover and cook on HIGH for 90 minutes. Fold in drained pineapple and green pepper, then whisk cornstarch with slurry water and stir it into the sauce.
- Cover and cook on HIGH for 30 to 40 minutes more until the pepper is tender-crisp, the sauce thickens and meatballs remain at least 165°F.
- During the final half hour, bring rice, rice water and rice salt to a boil in a saucepan. Cover, reduce to low for 18 minutes and rest off heat for 10 minutes.
- Divide rice among 6 bowls and top each with 4 meatballs, pineapple, pepper and sauce. Serve promptly.
Crockpot Teriyaki Meatballs
Living in Seattle for years, I developed quite the affinity for takeout teriyaki, but the flavor profile works well in a slow cooker too. If you want a more complex flavor, consider replacing some of the chicken broth with sake; a whole lot more sophisticated than what I was eating with my hoodie up in the parking lot.
Crockpot Teriyaki Meatballs
These pork meatballs poach directly in the hot teriyaki broth, so their outside stays softer than an oven-browned party meatball. Leave them alone during the first part of cooking while the egg and crumbs set the shape. Ginger and mirin keep the sauce distinct from the honey-garlic glaze, with a small cornstarch finish added once the meat is cooked. Broccoli steams over the rice near serving time instead of spending three hours in the crockpot. Spoon the thickened sauce over the bowl just before eating, when the rice still has separate grains and the meatballs can settle on top without being stirred into it.
Ingredients
Method
- Gently mix pork, panko, egg, mixture water, scallions, half the ginger, salt and pepper. Shape 24 equal meatballs and keep refrigerated while heating the sauce.
- Bring broth, soy sauce, mirin, brown sugar, garlic and remaining ginger to a simmer in a saucepan. Pour into a 4-quart slow cooker set to HIGH and immediately lower the raw meatballs into the hot liquid with a spoon, arranging them gently in no more than 2 layers.
- Cover and cook on HIGH for about 3 hours until the largest meatballs reach 160°F. Avoid stirring for the first 2 hours so the meatballs set before being moved.
- Whisk cornstarch with slurry water and fold gently into the sauce. Cover on HIGH for 15 to 20 minutes until glossy and thickened.
- During the final half hour, bring rice and rice water to a boil in a saucepan. Cover and cook on low for 13 minutes, quickly scatter broccoli over the rice and cover for 5 minutes more; rest off heat for 10 minutes and fluff gently.
- Divide broccoli rice among 6 bowls, add 4 meatballs and sauce to each and divide the measured sesame seeds over the meatballs.
Crockpot Italian Meatballs in Marinara
In Italy, you'll never see meatballs on the same plate as spaghetti. They're simply served in a tomato sauce. This recipe hearkens back to that original version, with a little ricotta worked in, and goes great with polenta.
Crockpot Italian Meatballs in Marinara
Ricotta keeps these beef meatballs soft enough to cut with the side of a spoon, even after their slow simmer in marinara. They go into the hot sauce raw, so handle them gently and resist stirring until the outside has set. The sauce is a simple pot of crushed tomatoes, onion and garlic, with no jar required. Creamy polenta turns the dish into a full dinner and gives the tomato sauce somewhere useful to land. Cook the polenta close to serving and keep it loose enough to spread under the meatballs; a stiff block on the plate makes a soft, saucy dinner harder to eat.
Ingredients
Method
- Gently mix beef, ricotta, breadcrumbs, egg, meatball Parmesan, 1/2 teaspoon oregano, meatball salt and pepper. Shape 24 equal meatballs and refrigerate while making the sauce.
- Heat olive oil in a saucepan over medium heat and cook onion for 6 minutes. Stir in garlic for 30 seconds, add tomatoes, broth, remaining oregano and sauce salt and bring to a simmer.
- Pour hot marinara into a 5-quart slow cooker set to HIGH. Lower the raw meatballs into the sauce in no more than 2 layers, cover and cook on HIGH for about 3 hours until the largest centers reach 160°F; avoid stirring for the first 2 hours, then turn gently once.
- During the final 40 minutes, bring polenta water and polenta salt to a boil in a heavy saucepan. Whisk in dry polenta gradually, reduce to low and cook for 30 to 35 minutes, stirring frequently, until the grains are tender.
- Fold butter and polenta Parmesan into the hot polenta. Check the marinara and meatballs are hot throughout and stir only enough to coat without breaking them.
- Divide polenta among 6 shallow bowls and add 4 meatballs and marinara to each. Serve immediately while the polenta is spoonable.
Crockpot Buffalo Chicken Meatballs
Think of this as a deconstructed Buffalo wing. The wings are subbed out with chicken meatballs and smothered in that nice Buffalo sauce, with blue cheese crumbled on top (natch).
Crockpot Buffalo Chicken Meatballs
Squeeze the grated zucchini before mixing it into the chicken, or the meatballs will spread while they bake. It keeps the center moist without calling for a packet of ranch seasoning. The Buffalo sauce stays sharp, with butter rounding the heat and a measured amount of blue cheese added at serving. Keep the cheese out of the slow cooker so it remains in small creamy pieces instead of disappearing into the sauce. These are party meatballs rather than a full chicken dinner, so make them small, leave the sauce clinging to their sides and keep a spoon in the bowl for the last few.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Soak panko in milk for 3 minutes, then gently mix with chicken, squeezed zucchini, egg, onion powder, celery seed, salt and pepper. Form 24 equal meatballs.
- Bake for 16 to 20 minutes until the centers reach 165°F. Meanwhile, warm hot sauce, broth, 3 tablespoons butter and brown sugar in a saucepan until the butter melts and the sauce steams.
- Transfer hot sauce and hot meatballs to a 4-quart slow cooker. Cover and cook on HIGH for 2 hours, turning gently through the sauce once.
- Whisk cornstarch with slurry water and stir into the sauce. Cover on HIGH for 15 minutes until lightly thickened, then turn off the cooker and stir in remaining butter; verify the meatballs remain at least 165°F.
- Spoon into a serving bowl and scatter the measured blue cheese over the meatballs. Serve about 3 meatballs per appetizer portion while hot.
Crockpot French Onion Meatballs
This isn't exactly a one-pot dish, but it's awfully close. Caramelizing the onions until golden is an essential feature of French onion soup, so don't skip it.
Crockpot French Onion Meatballs
Give the onions enough time to turn golden before the slow cooker takes over; broth cannot create that flavor from a pan of pale raw slices. Gruyere melts over the meatballs at serving, with toasted French bread underneath to catch the onion gravy instead of a potato gratin layered into the crock.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Soak breadcrumbs in milk for 3 minutes, then gently mix with beef, pork, egg, meatball salt, garlic powder and pepper. Shape 24 meatballs and bake for 16 to 20 minutes until the centers reach 160°F.
- Meanwhile, heat butter and olive oil in a wide skillet over medium-low heat. Cook onions with onion salt for 30 to 35 minutes, stirring often, until soft and golden throughout.
- Stir flour into the onions for 1 minute, then add wine and scrape the pan. Add broth and thyme, simmer for 3 minutes and transfer the hot gravy with the hot meatballs to a 5-quart slow cooker.
- Cover and cook on HIGH for 2 hours until the meatball centers reach 165°F, turning gently through the onions once.
- Near serving, toast bread on a rimmed sheet at 400°F for 5 to 7 minutes. Place one slice in each of 6 broiler-safe shallow bowls, top each with 4 meatballs and onion gravy and divide Gruyere over them.
- Broil the bowls on a sheet 6 inches from the heat for 2 to 3 minutes until cheese bubbles. Rest for 2 minutes and serve, keeping the hot bowls on heatproof plates.
Crockpot Meatball Subs
The Crock-Pot meatball doesn't need to be served on a toothpick, and in fact, it goes awfully well on a meatball sub. Italian sausage gives you the right flavor profile, and if you have fresh basil, by all means use that instead.
Crockpot Meatball Subs
Turkey and Italian pork sausage make a meatball with enough flavor to hold up inside a toasted roll. Roasted red peppers blend into the tomato sauce, so the filling tastes different from a plain marinara sub without leaving slippery pepper strips to pull out of the bread. Fontina melts over the meatballs near serving, after the rolls have had a short toast. Keep the sauce on the meatballs rather than filling the hollow of the roll with every loose spoonful in the crock. Four small meatballs fit more neatly than two large ones, and a brief rest gives the cheese time to hold them in place.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Soak breadcrumbs in milk for 3 minutes, then mix gently with turkey, sausage, egg, basil, meatball salt and garlic powder. Shape 24 small meatballs and bake for 16 to 20 minutes until the centers reach 165°F.
- Meanwhile, heat olive oil in a saucepan and cook onion for 6 minutes. Stir in garlic for 30 seconds, then blend roasted peppers with crushed tomatoes until fairly smooth and pour into the pan with sauce salt; simmer for 5 minutes.
- Transfer hot sauce and hot meatballs to a 5-quart slow cooker. Cover and cook on HIGH for 2 hours, turning gently once, until the meatballs remain at least 165°F and the sauce clings to them.
- Near serving, toast the split rolls cut-side up on a sheet at 400°F for 4 to 5 minutes until the edges are lightly crisp.
- Place 4 meatballs in each roll with a modest spoonful of sauce and divide Fontina over them. Broil 6 inches from the heat for 2 to 3 minutes until melted.
- Rest for 2 minutes and serve one sub per person, spooning any extra sauce alongside only as needed.
Crockpot Korean Meatballs
It may sound strange, but using grated pear is a time-tested technique for tenderizing meat in Korea. Gochujang provides that familiar "Korean" flavor profile that's taken over the world in the past decade or so.
Crockpot Korean Meatballs
Grated pear softens gochujang's sharp edge without making the sauce taste like jam. Use ripe fruit and grate it finely so the pulp disappears into the glaze around the ginger-and-garlic beef-and-pork meatballs. Cook the rice separately near dinner. Turn the meatballs gently after thickening and stop while the sauce still moves, since a stiff coating can make a tender meatball feel chewy before you reach the center.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Mix panko with milk, then gently fold in beef, pork, egg, ginger, garlic, salt and pepper. Shape 24 meatballs and bake for 16 to 20 minutes until the centers reach 160°F.
- Meanwhile, simmer grated pear, gochujang, soy sauce, vinegar, brown sugar and broth in a saucepan for 3 minutes, stirring until combined. Transfer hot sauce and hot meatballs to a 4-quart slow cooker.
- Cover and cook on HIGH for 2 hours, turning gently once. Whisk cornstarch with slurry water, fold it into the sauce and cover on HIGH for 15 to 20 minutes until thickened and meatball centers reach 165°F.
- During the final half hour, bring rice and rice water to a boil in a saucepan. Cover, reduce to low and cook for 18 minutes, then rest off heat for 10 minutes.
- Turn off the cooker and stir sesame oil gently through the sauce. Divide rice among 6 bowls and add 4 meatballs and sauce to each serving.
Crockpot Bourbon Meatballs
With its sweet, vanilla-like aromas, bourbon is a natural addition to Crock-Pot cooking. The long, slow cooking takes the bite off, leaving a rich, complex base of flavor that works well with molasses.
Crockpot Bourbon Meatballs
Minced bacon goes into these pork meatballs, where its smoky flavor can carry through the soft center instead of sitting as a garnish on top. The bourbon sauce gets a brief stovetop simmer before it meets the crockpot, with molasses supplying a darker sweetness than another spoonful of grape jelly. Keep the bacon pieces fine so they mix evenly and cook with the pork. A rimmed baking sheet catches the fat released during browning, and you can lift the meatballs away from it before the slow finish. The finished glaze should look dark and glossy, with enough vinegar left in the bite to keep it savory.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Soak panko in milk for 3 minutes, then gently mix with pork, minced bacon, egg, salt, pepper and sage. Shape 24 equal meatballs.
- Bake for 18 to 22 minutes until the centers reach 160°F. Lift meatballs away from the rendered fat with a slotted spatula.
- Meanwhile, pour bourbon into a saucepan away from open flame and simmer gently for 4 to 5 minutes. Stir in ketchup, broth, molasses, vinegar and Dijon and bring back to a simmer.
- Transfer hot sauce and hot meatballs to a 4-quart slow cooker. Cover and cook on HIGH for 2 hours, turning gently once, until the centers reach 165°F. Uncover for the final 10 to 15 minutes if the glaze needs reducing.
- Stir gently to coat and serve about 3 meatballs per appetizer portion. Keep covered on WARM only while the food remains at least 140°F.
Crockpot Enchilada Meatballs
There's no reason to use the jarred enchilada sauce, especially in something like a slow cooker where all you have to do is mix and dump it in. The cornmeal and beans, as a binder in the meatball, give you an all-in-one bite.
Crockpot Enchilada Meatballs
Mashed black beans and fine cornmeal keep these pork meatballs tender inside a red enchilada sauce. Mix the beans until mostly smooth before they meet the meat, or large loose beans can break out of the surface while you shape the balls. The sauce starts with oil, flour and ancho chile powder, then thickens with broth and tomatoes before the slow cook. Brown rice makes a sturdy base without absorbing the entire sauce while it waits. Melt the small cheddar topping at the end and serve promptly, leaving the meatballs whole instead of stirring them until the bowl becomes another loose meat-and-rice filling.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet with the teaspoon oil. Gently mix pork, mashed beans, cornmeal, egg, onion, cumin, oregano and meatball salt. Form 24 meatballs and bake for 18 to 22 minutes until the centers reach 160°F.
- Meanwhile, heat sauce oil in a saucepan over medium heat. Stir in flour and ancho powder for 30 seconds, then gradually whisk in broth, crushed tomatoes and sauce salt; simmer for 4 minutes until smooth.
- Transfer hot sauce and hot meatballs to a 4-quart slow cooker. Cover and cook on HIGH for 2 hours, turning gently once, until the centers reach 165°F.
- During the final hour, bring brown rice, rice water and rice salt to a boil. Cover and cook on low for 40 to 45 minutes until tender and the water is absorbed, then rest off heat for 10 minutes.
- Scatter cheddar over the meatballs, cover with the cooker off for 5 minutes until melted and avoid stirring the cheese into a paste. Divide rice among 6 bowls and add 4 meatballs and sauce to each.
Crockpot Marry Me Meatballs and Gnocchi
You definitely don't want to cook pasta in the Crock-Pot, but it can be great as a last-minute addition. This version is based on chicken meatballs, with gnocchi thrown in for the last stretch.
Crockpot Marry Me Meatballs and Gnocchi
Keep the gnocchi out of the long cook. Sun-dried tomatoes season the broth while ricotta chicken meatballs simmer, then cream, Parmesan and spinach finish the sauce. Boil the gnocchi separately and fold them in after the dairy, when they can keep their shape instead of dissolving into the pot. The finished bowl should show distinct meatballs and soft potato dumplings with enough sauce between them to move when you tip the spoon.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Gently mix chicken, ricotta, panko, egg, basil, meatball salt, garlic powder and pepper. Shape 24 meatballs and bake for 16 to 20 minutes until the centers reach 165°F.
- Meanwhile, heat olive oil in a saucepan and cook onion for 5 minutes. Add garlic for 30 seconds, stir in sun-dried tomatoes and broth and bring to a simmer.
- Transfer hot broth mixture and hot meatballs to a 5-quart slow cooker. Cover and cook on HIGH for 2 hours, turning gently once.
- Whisk cornstarch with slurry water and fold into the sauce. Cover on HIGH for 15 minutes until lightly thickened, then turn off the cooker and wait until bubbling settles. Fold in cream, Parmesan and spinach and cover for 5 minutes to wilt the leaves; keep the meatball centers at least 165°F.
- Meanwhile, boil gnocchi in a large pot of water seasoned with gnocchi-water salt for 2 to 3 minutes, or the package time, until they float and are tender. Drain well and fold gently into the finished sauce.
- Divide gnocchi, spinach and sauce among 6 bowls and add 4 meatballs to each. Serve promptly before the gnocchi absorb more sauce.
Crockpot Mississippi Meatballs
Most Mississippi meatball recipes online rely on ranch dressing, but a from-scratch version is just as easy and twice as good. The pepperoncini add the necessary tang.
Crockpot Mississippi Meatballs
Pepperoncini give these beef meatballs a tangy gravy that belongs over mashed potatoes. Soaked oats keep the meat mixture soft, while the homemade herb seasoning avoids turning the pot into a packet of salty powder. Add the thickener and buttermilk powder late, then fold gently so the meatballs stay round. The peppers should soften in the broth without disappearing. Spoon one beside each serving and use the gravy to season the mash, rather than adding another heavy layer of salt to the potatoes before you know how the whole plate tastes.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Soak oats in meatball milk for 5 minutes, then mix gently with beef, egg, meatball salt and pepper. Form 24 meatballs and bake for 16 to 20 minutes until the centers reach 160°F.
- Meanwhile, simmer broth, pepperoncini, brine, 2 tablespoons butter, dill, chives, garlic powder and onion powder in a saucepan. Transfer hot broth mixture and hot meatballs to a 4-quart slow cooker.
- Cover and cook on HIGH for 2 hours, turning gently once. Whisk cornstarch and buttermilk powder with slurry water until smooth, fold into the sauce and cover on HIGH for 15 to 20 minutes until thickened and meatball centers reach 165°F.
- During the final half hour, cover potatoes with cold water by 1 inch, add potato-water salt and simmer for 15 to 20 minutes after boiling until tender. Drain, return to the warm pan for 1 minute and mash by hand.
- Warm potato milk with remaining butter and fold into the mash with potato seasoning salt. Divide among 6 plates and add 4 meatballs, gravy and a softened pepperoncini or two to each.
Crockpot Cajun Meatballs
This one isn't necessarily as much of a snap as some of the other recipes. After all, a roux requires mindful stirring to prevent burning, but the depth of flavor it provides is more than worth it.
Crockpot Cajun Meatballs
A browned roux gives these Cajun-style meatballs a gravy with more depth than broth and a spoonful of seasoning. Cook the onion, pepper and celery first, then take the flour and oil to a peanut-butter color before adding the liquid. The meatballs carry paprika and thyme inside, with a little cayenne that doesn't have to take over the whole bowl. Cheddar grits make a soft base for the finished gravy. Stir the grits at the stove just before serving and keep the cheese off a hard boil, so the bottom of the bowl stays smooth while the vegetables and meatballs provide the texture.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet with the teaspoon oil. Soak panko in milk for 3 minutes, then mix gently with beef, pork, egg, grated onion, meatball salt, paprika, thyme, cayenne and pepper. Form 24 meatballs and bake for 16 to 20 minutes until the centers reach 160°F.
- Meanwhile, heat 1 tablespoon gravy oil in a saucepan and cook diced onion, bell pepper and celery for 7 minutes until soft. Transfer vegetables to a bowl.
- Add remaining gravy oil and flour to the pan. Cook over medium heat for 5 to 7 minutes, stirring constantly, until peanut-butter brown; gradually whisk in broth, return vegetables and add gravy salt, then simmer for 3 minutes.
- Transfer hot gravy and hot meatballs to a 4-quart slow cooker. Cover and cook on HIGH for 2 hours, turning gently once, until meatball centers reach 165°F.
- Near serving, bring grits water and grits salt to a boil. Whisk in grits, reduce to low and cook for 5 to 7 minutes, stirring often, until tender; remove from heat and fold in butter and cheddar.
- Divide grits among 6 bowls and top each with 4 meatballs and vegetable gravy. Serve while the grits are soft.
Crockpot Chicken Piccata Meatballs
Chicken, lemon, and capers make a great summer flavor combo, and orzo added at the end makes this a full meal. Be sure to add the lemon juice at the end, and don't feel shy about zesting some lemon into the mix, too.
Crockpot Chicken Piccata Meatballs
Keep the lemon juice for the end of these chicken piccata meatballs, where its sharpness stays clear against the buttery sauce. Drain the capers before measuring so you get their briny bite without another pour of pickling liquid. Parmesan seasons the meat itself, while freshly cooked orzo catches the lightly thickened broth; serve promptly before the small pasta grains absorb the sauce and leave the bowl dry.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Soak panko in milk for 3 minutes, then mix gently with chicken, egg, Parmesan, meatball salt and pepper. Shape 24 meatballs and bake for 16 to 20 minutes until the centers reach 165°F.
- Meanwhile, simmer broth, wine and garlic in a saucepan for 3 minutes. Transfer hot liquid and hot meatballs to a 4-quart slow cooker.
- Cover and cook on HIGH for 2 hours, turning gently once. Whisk cornstarch with slurry water, fold into the sauce and cover on HIGH for 15 minutes until lightly thickened.
- Turn the cooker off, wait until bubbling settles and stir in lemon juice, drained capers and 2 tablespoons butter. Confirm the meatballs remain at least 165°F.
- During the final 15 minutes, boil orzo in a large pot of water seasoned with orzo-water salt for 8 to 10 minutes, or the package time, until tender. Drain and toss with remaining butter.
- Divide orzo among 6 bowls and top each with 4 meatballs and lemon-caper sauce. Serve immediately.
Crockpot Kung Pao Meatballs
Despite years of work and travel in Asia, I still have a soft spot for the Chinese-American classics of my boyhood. Kung Pao is all about the combination of peanuts and red pepper flakes, and for bonus points, you can throw some unroasted peanuts from the Asian market in the slow cooker too.
Crockpot Kung Pao Meatballs
Keep the peanuts for the final toss so they stay crunchy against the pork meatballs and softened pepper pieces. Chinese black vinegar, soy and chile flakes give the sauce its sharp, spicy direction, with enough broth during the slow cook to keep it from turning into a thick glaze too early.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Mix breadcrumbs with meatball water, then gently fold in pork, egg, ginger, salt and garlic powder. Shape 24 meatballs and bake for 16 to 20 minutes until the centers reach 160°F.
- Meanwhile, simmer broth, soy sauce, black vinegar, brown sugar, hoisin and pepper flakes in a saucepan for 2 minutes. Transfer hot sauce and hot meatballs to a 4-quart slow cooker.
- Cover and cook on HIGH for 90 minutes. Fold in bell pepper and celery, whisk cornstarch with slurry water and stir it gently into the sauce.
- Cover and cook on HIGH for 30 to 40 minutes more until the vegetables are tender-crisp, the sauce is glossy and the meatball centers reach 165°F.
- Turn the cooker off and gently fold in sesame oil and peanuts. Serve about 3 meatballs per appetizer portion with sauce and vegetables.
Crockpot Coq au Vin Meatballs
Coq au vin is all about slow cooking, so it's a natural fit for the Crock-Pot. Rather than using a stringy old rooster as they would in France, using chicken meatballs gives this versatility as an appetizer or a party hors d'oeuvre.
Crockpot Coq au Vin Meatballs
Chicken meatballs take the place of whole chicken pieces in this red-wine dinner, with bacon, mushrooms and pearl onions carrying the sauce. Soak soft bread in milk and squeeze it into a paste before mixing it through the chicken. That panade keeps the meatballs tender without needing a ricotta or Parmesan filling. Reduce the wine briefly in the vegetable pan before the slow cook, then leave the cream out; the finished gravy should taste of browned mushrooms and wine rather than another dairy sauce. Wide egg noodles catch the small onion and bacon pieces, and each bowl should still show separate meatballs above the pasta.
Ingredients
Method
- Heat the oven to 425°F and oil a rimmed sheet. Soak bread in milk for 5 minutes and mash into a paste, then gently mix with chicken, egg, meatball salt, 1/4 teaspoon thyme and pepper. Shape 24 meatballs and bake for 16 to 20 minutes until the centers reach 165°F.
- Meanwhile, cook bacon in a wide saucepan over medium heat for 7 to 8 minutes until browned. Retain 1 tablespoon fat in the pan with the bacon, discard excess and add mushrooms and pearl onions; cook for 8 minutes until mushrooms brown.
- Stir in tomato paste for 1 minute, add red wine and simmer for 5 minutes. Add broth, bay leaf and remaining thyme and return to a simmer.
- Transfer hot sauce and hot meatballs to a 5-quart slow cooker. Cover and cook on HIGH for 2 hours, turning gently once. Whisk cornstarch with slurry water, fold into the sauce and cover on HIGH for 15 to 20 minutes until thickened and meatball centers remain at least 165°F.
- During the final 15 minutes, boil noodles in a large pot of water seasoned with noodle-water salt for 7 to 9 minutes, or the package time, until tender. Drain and toss with butter.
- Remove the bay leaf. Divide noodles among 6 bowls and add 4 meatballs, mushrooms, pearl onions, bacon and wine gravy to each serving.
