Easy – The Crockpot does all the work for you, the perfect stress-free dinner. Family Friendly – My husband and kids love it! Tender, Flavorful Meatballs: Slow cooking allows the meatballs to soak in all the rich flavors of the sauce, making them extra tender and flavorful by the time they’re ready to eat. Versatile: Serve them over spaghetti for a classic dinner, with crusty bread for dipping, or stuff them in a sandwich for a hearty hero. They can even be an appetizer for parties or game days. Prep Ahead: You can assemble everything the night before or early in the morning, so you come home to a hot meal ready to be served with minimal effort. Make-Ahead & Freeze: This dish is perfect for meal prep—you can freeze leftovers for quick dinners on busy nights.
For the Meatballs:
Ground turkey breast or ground beef – The base of the meatballs, ground chicken or bison will also work. Seasoned breadcrumbs – Helps bind the meatballs with a touch of flavor. Parmigiano Reggiano cheese – Adds rich, savory depth to the meatballs, grated Parmesan cheese can be used instead. Fresh parsley – Brings freshness to balance the richness. Egg – Helps bind the meat mixture for perfectly shaped meatballs. Garlic – Adds aromatic flavor to the meatball mixture. Kosher salt – For flavor
For the Sauce (Or you can use a jar of marinara sauce):
Extra virgin olive oil – To saute the garlic. Fresh Garlic – Infuses the sauce with rich garlic flavor. Crushed tomatoes – The main base for the sauce. I don’t think all canned tomatoes are equal, if you can get your hands on Tuttoroso, it will make all the difference. Dry Bay leaf – Adds subtle earthiness and depth. Fresh basil or parsley – Adds freshness.
The one step I wouldn’t skip is sauteeing the garlic in oil first, this is a must for best results. And of course, you all know I swear by Tuttorosso crushed tomatoes (green label), not all canned tomatoes are created equal.
Can I Use Frozen Meatballs?
If you like to meal prep and freeze your meatballs, they can be used here instead. Increase the cook time to 8 hours on low. Ground meat and poultry is safe to eat once it has reached an internal temperature of 165 degrees F.
Storage
Refrigerate leftovers up to 4 days or freeze up to 3 months in an airtight container.
