Crock Pot Meatball Recipes - Recipes That Crock! (2024)

FAQs

What's a good sauce for meatballs in a crockpot? ›

Plain old-fashioned grape jelly and Heinz chili sauce are the secret to tangy, smoky, unstoppable meatballs. All you have to do is throw everything together and turn on the slow cooker. If you're using frozen meatballs, add them to the crockpot right out of the freezer.

Place the meatballs into the sauce mixture. Cover and cook on Low for 6 to 8 hours. Enjoy!

In fact, frozen meatballs cook wonderfully in a slow cooker. They stay soft and juicy, cooking to the perfect temperature. You can use either store-bought frozen meatballs in your crockpot or meatballs that you made yourself and froze. Any kind of frozen meatball will work!

Simmering: You don't have to brown meatballs before adding them to a sauce, particularly if you're cooking them in a slow cooker like these Slow-Cooker Italian Meatballs.

A general rule of thumb from Luis Sanchez, senior category manager for the appliance manufacturer Breville: To go from "High" to "Low" (or vice versa), multiply (or divide) the original time by 1.5 to 2.5 hours. And as with the cooking times for specific ingredients, these times are approximate.

Yes, if you leave them in too long they will overcook. If this happens, they'll end up dry – the longer they cook, the more moisture they release. Four hours on high is a good amount of time for slow cooker meatballs to cook. You can also cook them on low for six hours or so.

Is it safe to leave a slow cooker on for 12 hours? Yes, you can use your slow cooker for longer than eight hours, as long as you keep an eye on it. Many slow cookers do have an automatic shutoff after 24 hours.

Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.

What is the trick to keeping meatballs together? ›

Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart. Try soaking your breadcrumbs in milk for extra moisture and fluffiness.

Absolutely! You can cook raw frozen meatballs in sauce on the stovetop. Simply add the frozen meatballs to a saucepan or skillet, pour your desired sauce over them, cover, and simmer on low to medium heat until the meatballs are cooked through. Stir occasionally to ensure they cook evenly.

While you can technically use a microwave to cook frozen meatballs, it is not the recommended method. Microwaving can cause the meatballs to become rubbery and unevenly cooked. It is best to use the oven or stovetop for more desirable results.

We suggest cooking the meatballs in the sauce directly from frozen as they can go a little squishy if you thaw them before cooking. The meatballs will take slightly longer to cook (approximately 25 minutes) and make sure that they have cooked through completely before serving them.

These homemade Meatball Subs are topped with a simple Italian marinara sauce on a toasted bun with melted cheese. This warm comfort meal is perfect for feeding a crowd or as a freezer meal!

Reduce the liquid by simmering it in a pan until it reaches the desired thickness. This works best if the sauce is already close to the thickness you eant. Make a blonde roux, flour and fat cooked together into a paste, add the liquid and whisk it in.