Awesome Slow Cooker Italian Meatball Appetizers

Andy Anderson !

By
@ThePretentiousWichitaChef

With the holidays coming up; and all the entertaining, I’m always on the lookout for cool ways to present food. I call this a “starter” recipe (I’ll explain that in a bit) because they are easy to prepare, and are versatile to work with.

The prep is easy, and most of the work is done in the slow cooker.

These babies are a total crowd pleaser. No matter how many that I make, I never seem to have any left at the end of the day.

So, you ready… Let’s get into the kitchen.


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Rating:

Comments:

Serves:

15

Prep:

30 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

THE MARINARA

1/4 c
olive oil, extra virgin
1/2 medium
onion, shredded, about 2 ounces
2 clove
garlic, minced
1 medium
carrot, shredded, about 2 ounces
3 medium
fresh garden tomatoes, blanched, peeled, seeded, and crushed
8 oz
fresh tomato sauce
8 oz
fresh beef broth, not stock
1 pinch
cayenne pepper
salt, kosher variety, to taste
black pepper, freshly ground, to taste.
1/2 medium
lemon, juice, and zest

THE MEATBALLS

1 lb
ground chuck 80% lean
1 lb
mild or hot italian sausage
1 c
ricotta cheese, full fat
2 large
eggs
1/2 c
panko breadcrumbs
1 Tbsp
chopped fresh oregano or 1 teaspoon dried
1 tsp
salt, or to taste
1/4 tsp
crushed red pepper flakes
1 tsp
fennel seeds

Directions Step-By-Step

1
THE MARINARA
2
Gather your ingredients.
3
Add the oil to a saucepan over medium heat.
4
When the oil begins to shimmer, then add the onions, and garlic.
5
Sauté until the onions begin to soften, about 3 to 5 minutes.
6
Add the shredded carrots, and continue to sauté for 3 to 5 minutes.
7
Add the crushed tomatoes, tomato sauce, lemon zest, and beef stock, and then allow the ingredients to lightly simmer for 15 minutes.
8
Chef’s Tip: At this time, season with the cayenne, kosher salt, and black pepper.
9
Chef’s Note: This type of sauce typically requires a good amount of salt to bring out the flavors of the tomatoes; however, go carefully. This sauce will be in a slow cooker for 4 hours, and things have a tendency to get a bit concentrated over that long of a cooking time. Repeat after me: Season and Taste… Season and Taste.
10
After 15 minutes of simmering, remove from the heat, cover, and reserve.
11
Chef’s Note: To puree or not to puree… that is the question. By definition a typical marinara sauce is smooth; however, I like the levels of flavor you get when you leave the carrots, and onions as they are… So, for this particular recipe, I don’t puree the sauce.
12
Chef’s Note: As the sauce is simmering, you can get a head start on the meatballs.
13
THE MEATBALLS
14
Chef’s Note: I call this a meatball starter recipe. From this base you can come up with all kinds of ideas.
1. Make them a bit larger (1.5 inches/3.8cm), and serve them over pasta, and you have Spaghetti and Meatballs.
2. Make them the same size as the recipe calls for, place them on a small bun, and you have Meatball Sliders.
3. Make them a bit larger (1.5 inches/3.8cm), and place them and the sauce in a sliced hoagie, and you have a Classic Italian Meatball Sub.
15
Gather your ingredients.
16
Add all the dry ingredients to a bowl, and mix thoroughly.
17
Add the remainder of the ingredients.
18
Use your hands to combine the ingredients.
19
Make meatballs using 1 ounce of mixture, and place them on a parchment-lined baking sheet.
20
Chef’s Tip: 1 ounce of mixture is equal to a slightly rounded tablespoon.
21
Chef’s Note: They should measure about 1 inch/2.5cm in diameter.
22
Place a rack in the middle position and preheat the oven to 420f (215c).
23
Place the meatballs in the oven, and cook for 12 minutes.
24
Chef’s Note: They won’t be fully cooked, but baking in the oven helped to firm them up a bit, and we rendered out some of that nasty fat.
25
When they are cool enough to handle place them on the bottom of a slow cooker.
26
Pour the marinara sauce over the top; making sure that they are completely covered.
27
Cook on low for 4 hours.
28
Remove the meatballs from the slow cooker and reserve in a bowl.
29
Add the lemon juice to the marinara sauce and stir to combine.
30
Place some marinara in a small serving dish and add a meatball.
31
Chef's Note: Repeat for the others.
32
Serve while still nice and warm. Enjoy.
33
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free, Soy Free
Other Tag: Heirloom