Crock Pot Meatballs
Arlene Mobley - Flour On My Face
Crock Pot Meatballs is perfect for Sunday dinner. Serve spaghetti and meatballs one night and meatball sliders for another meal for lunch or dinner. Crock Pot Meatballs are also perfect when you need to feed a crowd for party or game day. They are also a great freezer meal.
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Prep Time 25 minutes mins Cook Time 4 hours hrs Total Time 4 hours hrs 25 minutes mins
Course Main Dish Cuisine Italian
Servings 45 Meatballs Calories 106 kcal Follow Flour On My Face on Pinterest
Make the Meatballs
Mix the first seven ingredients in a large bowl until combined well.
Form about 45 golf ball size meatballs.
In a skillet brown the meatballs on all sides.
Remove the meatballs from the skillet and drain on a paper towel. Repeat with all the meatballs.
Pour the jar of sauce into a 6 quart crock pot.
Add any seasonings you normally add to your sauce.
Put all the meatballs into the crock pot, pushing them down under the sauce.
Cook for 3-4 hours on high. Meatballs are done when the center is no longer pink. To Make the Meatball Sliders
Cut the slider buns open and lightly toast in the oven.
Place one meatball with 1 tablespoon of sauce on a slider bun.
Top with mozzarella cheese and toast in the oven to melt the cheese before serving.
Homemade meatballs can be served with spaghetti and meatballs.
Freeze the leftovers meatballs can be frozen in the sauce. Or freeze the browned meatballs and cook in sauce later.
Serving: 4 Meatballs | Calories: 106 kcal | Carbohydrates: 3 g | Protein: 7 g | Fat: 7 g | Saturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 32 mg | Sodium: 275 mg | Potassium: 187 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 162 IU | Vitamin C: 2 mg | Calcium: 35 mg | Iron: 1 mg
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