Introduction
Hey there! I have a fantastic recipe to share with you today – Slow Cooker Meatball Casserole. This dish is a family favorite in my house, and I’m sure it will become one in yours too. There’s nothing quite like the aroma of meatballs simmering in a rich tomato sauce all day long. It’s the ultimate comfort food that brings everyone together around the dinner table. So, let’s get cooking!
Why You’ll Love This
I make this when I want a delicious and hearty meal that requires minimal effort. It’s perfect for busy weeknights or when you simply don’t feel like spending hours in the kitchen. The slow cooker does all the work for you, tenderizing the meatballs and infusing them with the flavors of the sauce. My family goes crazy for this because they love the melt-in-your-mouth meatballs and the way the sauce soaks into the pasta. It’s pure comfort in every bite!
Ingredients
For this Slow Cooker Meatball Casserole, you’ll need:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1 jar (24 ounces) marinara sauce
- 1 cup shredded mozzarella cheese
- 8 ounces cooked pasta
Feel free to customize the recipe to your liking. I sometimes use ground turkey instead of beef when I’m in the mood for a lighter version. You can also substitute the breadcrumbs with crushed crackers or panko for a crunchy twist. And if you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.
Directions
1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, black pepper, and beaten egg. Mix well until all the ingredients are evenly incorporated.
2. Shape the mixture into meatballs, about 1 inch in diameter. You should get around 20 meatballs.
3. Place the meatballs in the slow cooker and pour the marinara sauce over them. Make sure all the meatballs are coated in the sauce.
4. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The meatballs should be cooked through and tender.
5. About 10 minutes before serving, sprinkle the shredded mozzarella cheese over the meatballs. Cover the slow cooker again and let the cheese melt.
6. Serve the meatballs and sauce over cooked pasta. You can use any pasta shape you prefer – spaghetti, penne, or even macaroni!
This is where I usually sneak a taste to make sure everything is perfectly seasoned. Don’t worry if it looks a bit weird at this stage – it always does!
Notes
I’ve found that using a combination of ground beef and ground pork gives the meatballs a richer flavor. However, you can stick to just ground beef if that’s what you have on hand.
If you’re short on time, you can skip shaping the meatballs individually. Simply form the mixture into a large meatloaf shape and place it in the slow cooker. After cooking, slice it into portions.
Variations
I love experimenting with different flavors in this recipe. One variation I’ve tried is adding a tablespoon of Worcestershire sauce to the meat mixture for an extra savory kick. It turned out delicious! Another time, I substituted half of the marinara sauce with barbecue sauce for a tangy twist. However, I must admit that the barbecue version didn’t work out as well as I had hoped. It was a bit too sweet for our taste, but hey, you never know until you try!
Equipment
If you don’t have a slow cooker, don’t worry! You can still make this recipe in the oven. Simply place the meatballs and sauce in a baking dish, cover with foil, and bake at 350°F (175°C) for about 1 hour or until the meatballs are cooked through. It won’t have the same slow-cooked flavor, but it will still be delicious.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Though honestly, in my house, it never lasts more than a day! To reheat, simply microwave individual portions or warm them up in a saucepan over low heat. You can also freeze the meatballs and sauce in a freezer-safe container for up to 3 months. Just thaw and reheat when you’re ready to enjoy them again.
Serving Suggestions
I love serving this Slow Cooker Meatball Casserole with a side of garlic bread or a fresh green salad. It’s also fantastic with a sprinkle of extra Parmesan cheese on top. And if you’re feeling extra indulgent, a glass of red wine pairs perfectly with this comforting dish.
Pro Tips
1. Don’t skip the step of browning the meatballs before adding them to the slow cooker. It adds a nice crust and enhances the flavor.
2. If you’re short on time in the morning, you can prepare the meatballs the night before and refrigerate them. In the morning, simply place them in the slow cooker with the sauce and let them cook all day.
3. I once tried rushing this step and regretted it because the meatballs ended up slightly undercooked. So, be patient and let them cook low and slow for the best results.
FAQ
Q: Can I use frozen meatballs instead of making them from scratch?
A: Absolutely! Frozen meatballs work well in this recipe. Just make sure to adjust the cooking time accordingly. You may need to add an extra hour or two if using frozen meatballs.
Q: Can I double the recipe?
A: Definitely! This recipe can easily be doubled or even tripled to feed a larger crowd. Just make sure you have a big enough slow cooker to accommodate the increased quantity of meatballs and sauce.
Alright, now you’re all set to make this delicious Slow Cooker Meatball Casserole. It’s a crowd-pleasing dish that will make you the star of any gathering. Enjoy the tender meatballs, the flavorful sauce, and the comforting warmth it brings. Happy cooking!
Slow Cooker Meatball Casserole
Slow Cooker Meatball Casserole is a flavorful and comforting dish where tender meatballs are simmered in a rich tomato sauce and served over pasta with melted cheese on top.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1 jar (24 ounces) marinara sauce
- 1 cup shredded mozzarella cheese
- 8 ounces cooked pasta
Directions
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In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, black pepper, and beaten egg. Mix well.
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Shape the mixture into meatballs, about 1 inch in diameter.
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Place the meatballs in the slow cooker and pour marinara sauce over them, ensuring all meatballs are coated.
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Cook on low heat for 6-8 hours or on high heat for 3-4 hours until meatballs are cooked through and tender.
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Sprinkle shredded mozzarella cheese over the meatballs 10 minutes before serving and let it melt.
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Serve the meatballs and sauce over cooked pasta of your choice.