Be All End All Slow Cooker Meatballs

Be All End All Slow Cooker Meatballs is a dairy free recipe with 20 servings. One portion of this dish contains around 5g of protein, 2g of fat, and a total of 53 calories. For 37 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of ground chicken, fresh parsley, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. 51 person have tried and liked this recipe. It is brought to you by Sugar Dish Me. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Try Slow Cooker Meatballs, Slow Cooker Meatballs & Marinara, and Slow Cooker Cranberry Meatballs for similar recipes.

Servings: 20

Preparation duration: 10 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl use your hands to mix together the ground meat, minced garlic, salt, pepper, parsley, and breadcrumbs. You want to mix until combined but don't over work it. I like to leave a few breadcrumbs in the bottom of the bowl for easier rolling.Roll the mixture into balls - about the size of a golf ball, maybe just a little smaller.Pour the sauce into the slow cooker and add the meatballs. They will sort of sit on top of the sauce. Put the lid on the slow cooker and cook on high for 1 hours or on low for 4 hours. Halfway through cooking remove the lid and sort of shake the slow cooker from side to side -- the meatballs will sink down and coat themselves in the sauce. Recover and let the slow cooker continue working.Serve on spaghetti, sandwiches, or in a bowl all covered with cheese.

 

Step by step:

1. In a large bowl use your hands to mix together the ground meat, minced garlic, salt, pepper, parsley, and breadcrumbs. You want to mix until combined but don't over work it. I like to leave a few breadcrumbs in the bottom of the bowl for easier rolling.

2. Roll the mixture into balls - about the size of a golf ball, maybe just a little smaller.

3. Pour the sauce into the slow cooker and add the meatballs. They will sort of sit on top of the sauce.

4. Put the lid on the slow cooker and cook on high for 1 hours or on low for 4 hours. Halfway through cooking remove the lid and sort of shake the slow cooker from side to side -- the meatballs will sink down and coat themselves in the sauce. Recover and let the slow cooker continue working.

5. Serve on spaghetti, sandwiches, or in a bowl all covered with cheese.

Nutrition Information:

covered percent of daily need