Imagine sinking your teeth into a perfectly tender, flavor-packed meatball that's been slow-cooking all day, infusing your kitchen with an irresistible aroma of Italian goodness. These Italian Scallion Crock Pot Meatballs are not just a meal – they're a culinary experience that transforms ordinary ground beef into a mouthwatering delicacy that will have your family begging for seconds. With minimal prep time and maximum flavor, this recipe is about to become your new go-to comfort food that combines the classic Italian tradition with a fresh, modern twist!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped scallions
- 1 egg
- 1 teaspoon garlic powder
- 1 jar marinara sauce
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, chopped scallions, egg, and garlic powder. Mix thoroughly using your hands until all ingredients are evenly distributed.
- Gently form the meat mixture into uniform meatballs, approximately
- 5 inches in diameter. Aim to create about 16-20 meatballs depending on size preference.
- Lightly spray the inside of the crock pot with non-stick cooking spray to prevent sticking.
- Pour approximately 1/3 of the marinara sauce into the bottom of the crock pot to create a base layer.
- Carefully place the formed meatballs into the crock pot, arranging them in a single layer. They can be slightly touching but should not be overcrowded.
- Pour the remaining marinara sauce over the meatballs, ensuring they are mostly covered by the sauce.
- Cover the crock pot and set to low heat. Cook for 4 hours, allowing the meatballs to slowly simmer and become tender.
- After 4 hours, check that the internal temperature of the meatballs reaches 160°F (71°C) to ensure they are fully cooked.
- Once done, let the meatballs rest in the sauce for 10 minutes before serving to allow flavors to meld.
- Serve hot, garnished with additional chopped scallions and extra Parmesan cheese if desired. Pairs well with pasta, rice, or crusty bread.
Tips
- Mix the meat mixture gently to avoid tough meatballs – overworking the meat can make them dense and chewy.
- Use a cookie scoop or wet hands to create uniform meatballs for even cooking.
- For extra flavor, consider adding a pinch of dried herbs like oregano or basil to the meat mixture.
- Don't skip letting the meatballs rest in the sauce after cooking – this helps them absorb more flavor and become even more tender.
- If you prefer a thicker sauce, you can remove the meatballs after cooking and reduce the sauce on the stovetop for a few minutes.
- Leftover meatballs can be stored in the refrigerator for up to 3-4 days and often taste even better the next day!
- For a lighter version, you can use ground turkey or a lean ground beef mixture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 20g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 85mg
