Easy Cheesy Italian Meatballs

Easy Cheesy Italian Meatballs

by 5 people

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Makes: 10 to 12 servings

Prep: 20 mins

Slow Cook: 4 hrs

  • 2 28 ounce cans  crushed tomatoes
  • 2 tablespoons EVOO
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 1/4 teaspoon crushed red pepper
  • 3 pounds 85% lean ground beef chuck
  • 2/3 cup flat-leaf parsley, finely chopped
  • 1/2 cup plain breadcrumbs
  • 1/2 cup grated parmigiano-reggiano
  • 3 eggs, beaten
  • Toasted crusty bread, for serving
  1. In a large, lined slow cooker, stir together the tomatoes, EVOO, garlic, 1 tsp. salt, 1/2 tsp. pepper and the crushed red pepper. Cover and cook on high heat for 2 hours.
  2. Meanwhile, in a large bowl, using your hands, gently knead together the beef, half the parsley, the breadcrumbs, cheese, eggs, 1 tsp. salt and 1/2 tsp. black pepper. Shape into about 72 balls (about 1-inch diameter).
  3. Place the meatballs in the cooker and stir to coat with the sauce. Cover and cook on high heat until the meatballs are no longer pink inside, about 2 hours. Gently turn the meatballs in the sauce every 30 minutes.
  4. Using a shallow spoon, degrease the surface of the sauce. Stir in the remaining parsley. Serve the meatballs with the bread.