Slow Cooker Italian Meatballs that are super tender. Parmesan cheese, fresh parsley, and garlic abound. They are really soft and melt in your lips. Simmered for 4 hours on low and slow! Fantastic recipe! I will never make meatballs again! I made the meat balls a number of times (added parmesan, basil, and garlic powder, less breadcrumbs).

Slow Cooker Italian Meatballs that are super tender. Parmesan cheese, fresh parsley, and garlic abound. They are really soft and melt in your lips. Simmered for 4 hours on low and slow!

Fantastic recipe! I will never make meatballs again! I prepared the meat balls a couple of days earlier and frozen them (added parmesan, basil, and garlic powder, less breadcrumbs). I simply blended the spagetti sauce with a 28 oz can of crushed tomatoes with juice (skipping the puree and adding basil, oregano, and a couple of teaspoons of sugar to lessen the acidity) and added the frozen meatballs this morning. Cooked on low for roughly 10 hours. Tender, savory, and yum. There’s a lot of excellent sauce. Thank you to the prior reviewers, and congratulations on this fantastic recipe entry!

Excellent idea, however having prior expertise with meatballs is advantageous: This recipe has WAY too many bread crumbs! One pound of meatloaf mix (ground pork/veal/beef packaged in the same bag), 1/4 cup Italian seasoned bread crumbs, 1/4 Parmesan cheese, garlic and onion powder (since my husband has sensory difficulties with some foods! ), pepper, and salt. As directed by the recipe, combine this with one egg. I like the variation of cooking them in the crockpot without precooking them! Awesome! The sauce was greasier than I prefer (understandable given that you don’t drain the beef…), but they were a big hit at the party I took them to. They would be FIVE STARS if the bread crumbs to meat ratio wasn’t so off…