Best Slow Cooker Meatballs With Roasted Red Pepper Sauce Recipes

SLOW-COOKER ITALIAN MEATBALLS

Slow-Cooker Italian Meatballs image

These meatballs taste just like your nonna's without any pre-cooking or tending to-just throw them in the slow cooker with the rest of the ingredients. The recipe makes enough meatballs and sauce to serve with two pounds of pasta. They are also delicious over polenta, stuffed into sub rolls or as a pizza topping.

Provided by Food Network Kitchen

Categories main-dish

Time 8h20m

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

Two 28-ounce cans whole plum tomatoes
One 6-ounce can tomato paste
3 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, crushed and peeled
2 bay leaves
Kosher salt
1 small onion, cut into chunks
1 small carrot, cut into chunks
1 celery stalk, cut into chunks
1/2 cup fresh Italian parsley leaves
2 cloves garlic, crushed and peeled
1 pound 90 percent lean ground beef
1 pound ground pork
2 large eggs
3/4 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan
Kosher salt

Steps:

For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.

SLOW-COOKER MEATBALLS WITH ROASTED RED PEPPER SAUCE

Slow-Cooker Meatballs with Roasted Red Pepper Sauce image

Explore this appetizer with Italian appeal. Just 5 ingredients and 15 minutes and they're ready to simmer all day in the slow cooker.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 7h15m

Yield 16

Number Of Ingredients 5

Ingredients

1 1/2 pounds frozen meatballs (from two 1-pound packages), thawed
1 jar (7.25 ounces) roasted red bell peppers, drained
1/4 cup grated Parmesan cheese
1/4 cup Italian dressing
1 jar (26 ounces) marinara sauce

Steps:

Place meatballs in 3- to 4-quart slow cooker. Place bell peppers in blender; cover and blend until smooth. Add cheese and Italian dressing; cover and blend until mixed. Add marinara sauce; pulse until just blended. Pour sauce over meatballs.
Cover and cook on Low heat setting 6 to 7 hours.
Stir before serving. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 45 mg, Fiber 1 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 6 g, TransFat 0 g