Slow Cooker Meatballs Recipe

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

Breadcrumbs: Helps bind the meatballs together and adds texture.

Milk: Adds moisture to the meatballs, keeping them tender.

Egg: Acts as a binder to hold the meatballs together.

Garlic powder: Adds a savory, aromatic flavor.

Onion powder: Enhances the overall taste with a mild onion flavor.

Salt: Essential for seasoning and enhancing flavors.

Black pepper: Adds a hint of spice and depth.

Marinara sauce: A rich tomato sauce that the meatballs will cook in, adding flavor and moisture.

When forming the meatballs, use slightly dampened hands to prevent the mixture from sticking to your fingers. This will help you create uniform meatballs and ensure they cook evenly.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor profile when seasoned well.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and texture, adding a slightly different flavor.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for those who are lactose intolerant or prefer a dairy-free option.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) can be used as a vegan alternative to bind the ingredients.

• garlic powder - Substitute with minced garlic: Minced garlic can provide a fresher and more robust garlic flavor.

• onion powder - Substitute with finely chopped onion: Finely chopped onion can add a fresher and more pronounced onion flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile with a slightly different taste.

• marinara sauce - Substitute with crushed tomatoes with Italian seasoning: Crushed tomatoes with Italian seasoning can provide a similar base and flavor profile for the sauce.

• Allow the meatballs to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the meatballs soggy.

• For refrigeration, place the cooled meatballs in an airtight container. They can be stored in the fridge for up to 3-4 days. Make sure to include some of the marinara sauce to keep them moist.

• If you prefer to freeze the meatballs, arrange them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, which usually takes about 2 hours. This step prevents the meatballs from sticking together.

• Once frozen, transfer the meatballs to a freezer-safe bag or container. Label with the date and contents. They can be stored in the freezer for up to 3 months.

• To reheat refrigerated meatballs, place them in a saucepan with the marinara sauce over medium heat. Cook until heated through, about 10-15 minutes.

• For frozen meatballs, you can reheat them directly from the freezer. Place them in a saucepan with the marinara sauce and cook over low heat for 20-25 minutes, or until fully heated.

• Alternatively, you can reheat meatballs in the microwave. Place them in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals until hot.

• If you want to reheat a large batch, consider using the slow cooker. Place the meatballs and marinara sauce in the slow cooker and heat on low for 2-3 hours, or until warmed through.

• Always ensure the meatballs reach an internal temperature of 165°F (74°C) when reheating to ensure they are safe to eat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the meatballs in a baking dish and cover with foil to prevent them from drying out. Heat for about 20 minutes or until they are warmed through. This method helps maintain the meatballs' texture and flavor.

• Stovetop Method: In a skillet, add a small amount of marinara sauce to keep the meatballs moist. Place the meatballs in the skillet and cover with a lid. Heat over medium-low heat for about 10-15 minutes, stirring occasionally to ensure even heating.

• 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 to ensure even heating. Be cautious not to overheat, as this can make the meatballs tough.

• Slow Cooker Method: If you have some time, you can reheat the meatballs in the slow cooker. Place them back in the slow cooker and add a bit more marinara sauce if needed. Set the slow cooker to low and heat for 1-2 hours, or until the meatballs are warmed through.

• Sous Vide Method: For a gourmet touch, place the meatballs in a vacuum-sealed bag or a resealable plastic bag using the water displacement method. Heat a pot of water to 140°F (60°C) and submerge the bag. Let the meatballs heat for about 30 minutes. This method ensures the meatballs remain juicy and flavorful.

• Large bowl: Use this to combine the ground beef, breadcrumbs, milk, egg, and seasonings.

• Measuring cups: Essential for accurately measuring the breadcrumbs and milk.

• Measuring spoons: Necessary for measuring the garlic powder, onion powder, salt, and black pepper.

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

• Mixing spoon: Useful for thoroughly mixing the meatball ingredients together.

• Slow cooker: The main appliance used to cook the meatballs slowly and evenly.

• Lid for slow cooker: Keeps the heat and moisture inside while the meatballs cook.

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

• Spoon or ladle: Useful for pouring the marinara sauce over the meatballs in the slow cooker.

• Serving spoon: Needed for serving the cooked meatballs over pasta or as desired.

Prepare ingredients ahead: Measure and mix breadcrumbs, milk, and spices the night before to save time.

Use a cookie scoop: A cookie scoop helps form uniform meatballs quickly and easily.

Preheat the slow cooker: Turn on the slow cooker while forming the meatballs to save time.

Double the recipe: Make extra meatballs and freeze them for a quick meal later.

Store-bought marinara: Use a quality marinara sauce to save time on making your own.