Tender and Juicy Slow Cooker Meatballs

You can never have too many main course recipes, so give Tender and Juicy Slow Cooker Meatballs a try. For $5.47 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 66g of protein, 76g of fat, and a total of 1241 calories. This recipe serves 4. Several people made this recipe, and 137 would say it hit the spot. It is brought to you by Serious Eats. Head to the store and pick up oregano, onion, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 11 hour. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is excellent. If you like this recipe, you might also like recipes such as Juicy and Tender Swedish Meatballs With Rich Gravy, Juicy and Tender Italian-American Meatballs in Red Sauce, and Slow Cooker Tender Pork in Red Sauce.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots. Add half of onion, 8 cloves of minced garlic, Parmigiano-Reggiano, parsley, salt, pepper, egg, and half of oregano to bread/buttermilk mixture. 2 Set mixer bowl in stand mixer and attach paddle. Starting at low speed and gradually increasing to medium-high speed, beat bread mixture until thoroughly blended, stopping to scrape down sides as necessary. Add 1/3 each of the beef and pork and beat at medium-high speed until thoroughly blended with bread mixture. 3 Remove bowl from stand mixer and add remaining beef and pork. Using a clean hand, gently mix meatball mixture, teasing apart ground meat with your fingers, just until ground beef and pork and thoroughly distributed throughout; avoid mixing any more than is necessary for even distribution. 4 Preheat broiler and set oven rack in upper position. Line a rimmed baking sheet with aluminum foil. Set aside 6 ounces of meatball mixture. Form remaining meatball mixture into golfball-sized balls and arrange on prepared baking sheet; you should be able to make about 16. Broil meatballs until browned on top, about 7 minutes (browning times can vary dramatically, depending on oven broiler strength). Transfer meatballs to a plate, cover with plastic wrap, and refrigerate until ready to use. 5 Heat oil in a large Dutch oven over medium-high heat until shimmering. Add remaining meat mixture and cook, stirring, until no longer pink, about 3 minutes. Add remaining onion and garlic and cook, stirring, until softened, about 5 minutes. Add remaining oregano and pepper flakes and cook, stirring, for 30 seconds. Add tomatoes and bring to a simmer. Season with salt. 6 Transfer tomato sauce to slow cooker. Cook on low heat for 6 to 10 hours. Gently fold meatballs into mixture for last 30 minutes of cooking. Serve with pasta and Parmesan cheese.

 

Step by step:

1. In the bowl of a stand mixer, combine bread with buttermilk, tossing to coat.

2. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots.

3. Add half of onion, 8 cloves of minced garlic, Parmigiano-Reggiano, parsley, salt, pepper, egg, and half of oregano to bread/buttermilk mixture.

4. Set mixer bowl in stand mixer and attach paddle. Starting at low speed and gradually increasing to medium-high speed, beat bread mixture until thoroughly blended, stopping to scrape down sides as necessary.

5. Add 1/3 each of the beef and pork and beat at medium-high speed until thoroughly blended with bread mixture.

6. Remove bowl from stand mixer and add remaining beef and pork. Using a clean hand, gently mix meatball mixture, teasing apart ground meat with your fingers, just until ground beef and pork and thoroughly distributed throughout; avoid mixing any more than is necessary for even distribution.

7. Preheat broiler and set oven rack in upper position. Line a rimmed baking sheet with aluminum foil. Set aside 6 ounces of meatball mixture. Form remaining meatball mixture into golfball-sized balls and arrange on prepared baking sheet; you should be able to make about 1

8. Broil meatballs until browned on top, about 7 minutes (browning times can vary dramatically, depending on oven broiler strength).

9. Transfer meatballs to a plate, cover with plastic wrap, and refrigerate until ready to use.

10. Heat oil in a large Dutch oven over medium-high heat until shimmering.

11. Add remaining meat mixture and cook, stirring, until no longer pink, about 3 minutes.

12. Add remaining onion and garlic and cook, stirring, until softened, about 5 minutes.

13. Add remaining oregano and pepper flakes and cook, stirring, for 30 seconds.

14. Add tomatoes and bring to a simmer. Season with salt.

15. Transfer tomato sauce to slow cooker. Cook on low heat for 6 to 10 hours. Gently fold meatballs into mixture for last 30 minutes of cooking.

16. Serve with pasta and Parmesan cheese.

Nutrition Information:

covered percent of daily need