Best Slow Cooker Meatballs Recipe

Easy Slow Cooker Meatballs Recipe Kitchen Mason

WEBMay 8, 2024 · Roll heaped tablespoons of the mixture into balls and place on a baking tray. Cover with cling film & chill for at least 1-2 hours. …

Rating: 4.6/5(14)
1. Add all the meatball ingredients into a large bowl and give it a very good mix with a fork.
2. Roll heaped tablespoons of the mixture into balls and place on a baking tray. Cover with cling film & chill for at least 1-2 hours. (Overnight is better for flavour as well as firming the meatballs as it prevents them from falling apart)
3. Next mix together all the sauce ingredients in the slow cooker bowl.
4. Put the meatballs into the sauce, pop on the lid and cook on low for 6-8 hours until the meatballs are cooked through.

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The Best Easy Slow Cooker Meatballs • Love From The …

WEBJun 28, 2018 · In a large bowl, combine the turkey, minced onion, bread crumbs, Parmesan, parsley, milk, egg, garlic, pepper and 2 teaspoons …

1. In a large bowl, combine the turkey, minced onion, bread crumbs, Parmesan, parsley, milk, egg, garlic, pepper and 2 teaspoons of salt and mix well. Form the mixture into 16 meatballs
2. Put the marinara sauce in a slow cooker. Nestle the meatballs, the onion half and the basil sprig in the sauce. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the meatballs are cooked through and tender. Discard the onion half and basil sprig.
3. Bring a large pot of water to a boil, and add a small handful of salt. Cook the spaghetti in the boiling water according to package directions until al dente, 10 to 12 minutes. Drain the pasta and transfer to shallow bowls or a serving platter. Spoon the meatballs and sauce on the spaghetti.

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SlowCooker Spicy PlumGlazed Meatballs EatingWell

WEBSep 19, 2023 · Directions. Gently stir together pork, panko, egg, scallions, and pepper in a large bowl until blended. Shape mixture into 24 (1-inch) …

1. Gently stir together the pork, panko, egg, scallions, and pepper in a large bowl until blended. Shape the mixture into 24 (1-inch) meatballs. Place the meatballs in a 5- to 6-quart slow cooker coated with cooking spray.
2. Stir together the plum sauce, water, soy sauce, Sriracha, and ginger in a small bowl, and pour over the meatballs. Cover and cook on HIGH until the meatballs are firm and a thermometer inserted into 3 to 4 meatballs registers 145 degrees F, about 1 hour and 30 minutes. Transfer the meatballs to a platter with a slotted spoon, reserving the sauce mixture in the slow cooker. Cover the meatballs with aluminum foil to keep warm.
3. Pour the sauce mixture through a wire-mesh strainer into a large skillet, discarding the solids. Bring the sauce mixture to a boil over high, stirring occasionally. Cook, stirring occasionally, until the glaze is reduced to about 1/3 cup, about 4 minutes. Stir in the rice vinegar. Add the meatballs to the skillet, and stir to coat. Add more rice vinegar to taste.
4. Serve the meatballs and sauce over the hot cooked rice; garnish with the additional scallions, if desired.

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