Best Crock Pot Cheese Tortellini And Meatballs With Vodka Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ITALIAN MEATBALLS IN VODKA SAUCE



Italian Meatballs in Vodka Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 9

1 tablespoon olive oil
One 1 1/2- to 2-pound package fresh meatballs (about 24 meatballs)
1/2 cup vodka
One 32-ounce jar marinara sauce
1/2 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Freshly grated Pecorino Romano or Parmesan, for garnish
Torn fresh basil leaves, for garnish

Steps:

  • To cook in a slow cooker: Heat a large frying pan over medium heat and add the oil. Add the meatballs and brown on all sides to create a beautiful crust, about 2 minutes per side. Transfer the meatballs to a plate. Deglaze the pan with the vodka and scrape up any brown bits from the bottom. Transfer the liquid from the pan to a slow cooker.
  • Add the marinara sauce, heavy cream, salt and pepper to the slow cooker and stir to combine. Add the meatballs. Cook on high until the meatballs are cooked through and the sauce is thickened slightly, 2 to 4 hours. When ready to serve, top with fresh cheese and torn basil leaves.
  • To cook on the stove top: Heat a large Dutch oven over medium heat and add the oil. Add the meatballs and brown on all sides to create a beautiful crust, about 2 minutes per side. Transfer the meatballs to a plate, leaving behind as much of the oil in the pot as possible. Add the vodka and cook for about 30 seconds to deglaze the pot, using a wooden spoon to scrape up any brown bits from the bottom.
  • Add the marinara sauce, heavy cream, salt and pepper and stir to combine. Turn the heat to low, return the meatballs back to the pot and simmer until the meatballs are cooked through and the sauce is thickened slightly, 30 to 45 minutes. When ready to serve, top with fresh cheese and torn basil leaves.

SLOW-COOKER MEATBALLS AND TORTELLINI



Slow-Cooker Meatballs and Tortellini image

This slow-cooker meatball and tortellini dish is just the thing for busy weeknights. Prep it earlier in the day.

Provided by By Annalise Sandberg

Categories     Entree

Time 3h45m

Yield 4

Number Of Ingredients 14

1 lb lean (at least 80%) ground beef
1 egg
3/4 cup Progresso™ Italian Bread Crumbs 15oz (89102)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 can (16 oz) Muir Glen™ organic diced tomatoes, undrained
2 tablespoons canned Muir Glen™ organic tomato paste
1 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
1 package (10 oz) refrigerated cheese tortellini
1/2 cup grated Parmesan cheese
Chopped fresh basil leaves, if desired

Steps:

  • In large bowl, mix Meatball ingredients. Shape mixture into 12 round meatballs.
  • In 6-quart slow cooker, mix diced tomatoes, tomato paste, broth, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add meatballs to slow cooker.
  • Cover and cook on High heat setting 3 hours or on Low heat setting 6 hours or until meatballs are completely cooked through.
  • Add tortellini; cover and cook 10 to 15 minutes or until soft.
  • Serve meatballs and tortellini with Parmesan cheese and basil.

Nutrition Facts : ServingSize 1 Serving

CHEESY ITALIAN TORTELLINI (CROCK POT)



Cheesy Italian Tortellini (Crock Pot) image

Easy tasty crock pot recipe that makes the house smell terrific! *UPDATE* This can be made then frozen for OAMC.

Provided by kzbhansen

Categories     One Dish Meal

Time 7h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 (15 ounce) marinara sauce, refrigerated kind
1 cup mushroom, sliced
1 (14 ounce) can crushed Italian tomatoes
1 (9 ounce) package refrigerated 3-cheese tortellini
1 cup mozzarella cheese, shredded

Steps:

  • Brown beef; drain.
  • Spray crock pot with cooking spray.
  • Mix beef, marinara sauce, mushrooms and tomatoes in crock pot.
  • Cook on low 7 - 8 hours.
  • Stir in the tortellini and sprinkle with cheese.
  • Cover and cook for 15 minutes more.
  • **Update**.
  • If frozen for OAMC this heats well and does not dry out if you can reheat in freezer bags or sealable bags. Excellent.

Nutrition Facts : Calories 454.3, Fat 26.8, SaturatedFat 11.2, Cholesterol 101.6, Sodium 750.2, Carbohydrate 21.6, Fiber 4.5, Sugar 13.9, Protein 30.9

Related Topics