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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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

Step-By-Step

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1THE MARINARA

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2Gather your ingredients.

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3Add the oil to a saucepan over medium heat.

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4When the oil begins to shimmer, then add the onions, and garlic.

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5Sauté until the onions begin to soften, about 3 to 5 minutes.

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6Add the shredded carrots, and continue to sauté for 3 to 5 minutes.

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7Add the crushed tomatoes, tomato sauce, lemon zest, and beef stock, and then allow the ingredients to lightly simmer for 15 minutes.

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8Chef’s Tip: At this time, season with the cayenne, kosher salt, and black pepper.

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9Chef’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.

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10After 15 minutes of simmering, remove from the heat, cover, and reserve.

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11Chef’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.

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12Chef’s Note: As the sauce is simmering, you can get a head start on the meatballs.

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13THE MEATBALLS

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14Chef’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.

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15Gather your ingredients.

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16Add all the dry ingredients to a bowl, and mix thoroughly.

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17Add the remainder of the ingredients.

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18Use your hands to combine the ingredients.

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19Make meatballs using 1 ounce of mixture, and place them on a parchment-lined baking sheet.

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20Chef’s Tip: 1 ounce of mixture is equal to a slightly rounded tablespoon.

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21Chef’s Note: They should measure about 1 inch/2.5cm in diameter.

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22Place a rack in the middle position and preheat the oven to 420f (215c).

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23Place the meatballs in the oven, and cook for 12 minutes.

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24Chef’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.

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25When they are cool enough to handle place them on the bottom of a slow cooker.

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26Pour the marinara sauce over the top; making sure that they are completely covered.

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27Cook on low for 4 hours.

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28Remove the meatballs from the slow cooker and reserve in a bowl.

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29Add the lemon juice to the marinara sauce and stir to combine.

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30Place some marinara in a small serving dish and add a meatball.

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31Chef's Note: Repeat for the others.

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32Serve while still nice and warm. Enjoy.

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33Keep 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