Slow Cooker Meatballs Recipe

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

Breadcrumbs: Helps bind the meatballs and adds texture.

Milk: Adds moisture to the meatball mixture, keeping them tender.

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

Salt: Enhances the overall flavor of the meatballs.

Black pepper: Adds a hint of spice and depth to the meatballs.

Garlic powder: Infuses the meatballs with a subtle garlic flavor.

Onion powder: Adds a mild onion flavor to the meatballs.

Marinara sauce: Coats the meatballs in a rich, tomato-based sauce.

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

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• breadcrumbs - Substitute with oats: Oats can act as a binder and add a bit of texture, making them a good alternative to breadcrumbs.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that can provide the necessary moisture without altering the flavor significantly.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a vegan alternative that helps bind the ingredients together.

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

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used if you prefer a milder, less visually noticeable spice.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can add a fresh, robust flavor and a bit of texture.

• marinara sauce - Substitute with crushed tomatoes: Crushed tomatoes can be seasoned to taste and provide a similar base for the meatballs.

• Allow the meatballs to cool completely before storing. This helps prevent condensation, which can lead to soggy meatballs.

• For short-term storage, place the meatballs in an airtight container and refrigerate. They will stay fresh for up to 3-4 days.

• If you plan to freeze the meatballs, arrange them in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Once the meatballs are frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 3 months.

• To reheat refrigerated meatballs, place them in a saucepan with a little extra marinara sauce over medium heat. Stir occasionally until heated through.

• For frozen meatballs, you can either thaw them overnight in the refrigerator or reheat directly from frozen. If reheating from frozen, add them to a saucepan with marinara sauce and cook over low heat, stirring occasionally, until warmed through.

• Alternatively, you can reheat meatballs in the oven. Preheat the oven to 350°F (175°C), place the meatballs in a baking dish, cover with foil, and bake for about 20-25 minutes if thawed, or 30-35 minutes if frozen.

• For a quick microwave option, place the meatballs in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated 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 an oven-safe dish and cover with aluminum foil to prevent them from drying out. Heat for about 15-20 minutes or until they are warmed through. This method helps maintain the texture and flavor of the meatballs.

• Stovetop Method: In a skillet, add a little olive oil or marinara sauce to prevent sticking. 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. This method is quick and keeps the meatballs juicy.

• 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. Continue heating in 30-second increments until the meatballs are hot. This method is the fastest but can sometimes make the meatballs a bit rubbery if overcooked.

• Slow Cooker Method: If you have some time, you can reheat the meatballs in the slow cooker. Place them back in the slow cooker with a bit of marinara sauce to keep them moist. Set the slow cooker to low and heat for 1-2 hours, or until the meatballs are thoroughly warmed. This method is great for maintaining the original texture and flavor.

• Steaming Method: Place the meatballs in a steamer basket over boiling water. Cover and steam for about 5-10 minutes, or until heated through. This method helps retain moisture and keeps the meatballs tender.

• Sous Vide Method: If you have a sous vide machine, place the meatballs in a vacuum-sealed bag and immerse them in a water bath set to 140°F (60°C). Heat for about 30 minutes. This method ensures even heating and preserves the meatballs' texture and flavor perfectly.

• Mixing bowl: A large bowl used to combine and mix all the ingredients for the meatballs.

• Measuring cups: Used to measure out the breadcrumbs and milk accurately.

• Measuring spoons: Used to measure the salt, pepper, garlic powder, and onion powder.

• Fork: Used to beat the egg before adding it to the mixture.

• Spoon: Useful for mixing the ingredients together in the bowl.

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

• Tongs: Handy for placing the meatballs into the slow cooker without breaking them.

• Serving spoon: Used to serve the cooked meatballs with pasta, rice, or as a sub sandwich.

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

• Knife: Useful for opening packages and cutting any additional ingredients if needed.

• Cutting board: Provides a surface for any chopping or cutting tasks.

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

Use a cookie scoop: Form meatballs quickly and uniformly with a cookie scoop.

Pre-make meatballs: Freeze meatballs in advance and just add marinara sauce before cooking.

Double the recipe: Cook extra meatballs and freeze for future meals.

Use store-bought sauce: Save time by using pre-made marinara sauce instead of making it from scratch.