Ingredients
- 2 lbs ground chicken turkey or beef
- 2 tbsp milk
- 1/2 cup breadcrumbs
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
- 4 cloves garlic minced
- 1 onion finely diced
- 1/3 cup grated parmesan cheese
- 2 eggs whisked
- 24 ounce jar spaghetti sauce
- 2 cups shredded mozzarella cheese
Method
- Spray a crock pot with nonstick spray. Add the sauce to the bottom.
- In a bowl mix together the ground meat, milk, breadcrumbs, seasonings, garlic, onion, eggs and parmesan cheese. Scoop into 1 tablespoon meatballs and add to the crockpot in a single layer. Nestle the meatballs in the sauce close together.
- Cook on low 4 hours or high 2 hours.
- Top with the shredded mozzarella cheese and cover another 10 minutes or until the cheese is melted. Garnish with fresh chopped parsley or basil.
- Serve alone, over pasta, or as meatball hoagies.
Nutrition
Notes
Nutrition information is provided as a courtesy.
Make ahead instructions: Prepare the meatballs and refrigerate in an airtight container the day before. When you're ready, add the sauce and meatballs to the crock pot and cook an additional 30 minutes from what the recipe directs. (because the meatballs will be cold)
These can be frozen as well. Cook and cool completely. Add to a freezer safe bag or container and freeze up to 4 months. If you're using a freezer bag, make sure the meatballs are in a single layer. This saves room in the freezer and makes re-heating a breeze. Heat from frozen in a baking dish in the oven at 350ºF for 1 hour. Or thaw the meatballs in the fridge for 24 hours and heat in the oven for 30 minutes or until hot.