There’s something undeniably comforting about homemade meatballs. These tender morsels of seasoned meat cooked low and slow in a crockpot, have the power to transport us back to cherished family gatherings and cozy Sunday dinners. Every time I make this recipe it transports me right back to my Mother’s kitchen. This recipe is all about crafting the perfect homemade meatballs that’ll melt in your mouth, served over a bed of egg noodles. So, let’s roll up our sleeves and get ready to create a delightful, comforting dish that’s both hearty and heartwarming.
Equipment:
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- Crockpot
- 2 Cookie Sheets
- Parchment Paper
- Mini Scooper
- Mixing Bowls
- Food Grade Gloves
- Mini Food Processor
Ingredients:
Meatballs
- 3 pounds ground beef (85% lean)
- 1 pound ground pork
- 1 cup stale bread
- 1/2 cup whole milk
- 1/4 cup minced fresh parsley
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 large eggs
- 1 tablespoon sea salt
- 1 tablespoon of garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
- 1 tablespoon Italian Seasoning
For the Sauce:
- 1/4 cup of Extra Virgin Olive Oil
- 3 cans (28 ounces each) of crushed tomatoes with Basil
- 1 can (28-ounce) petite diced tomato
- 1 tablespoon of sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
- 3 cloves garlic, minced
- 2 medium onions, chopped
- 1 tablespoon of dried basil
- 1 tablespoon of sugar
For Serving:
- Cooked egg noodles
- Grated Parmesan cheese
- Fresh parsley for garnish
Instructions:
Making the Meatballs:
- In a large mixing bowl, combine the ground beef, ground pork, fresh parsley, onion, garlic, eggs, salt, black pepper, paprika, and Italian seasoning.
- In a mini food processor, place 1 cup of stale bread and chop until little bead-like crumbs develop. Place crumbs into a bowl and add milk. Mix well and let the bread soak up all the milk. Then, add breadcrumbs to the meat mixture.
- Here is a great recipe for bread – the perfect way to enjoy the warm, comforting aroma of freshly baked goodness. Rise and Shine: How to Make Homemade Bread – Keeping it Lucy
- If you don’t have stale bread at hand breadcrumbs will work too, just skip adding the milk to it.
- Mix gently, avoiding over-mixing to keep the meat tender.
- Using a mini scooper, simply scoop a portion of the meat mixture and roll it into a ball, ensuring uniformly sized and perfectly shaped meatballs, and place them on a baking sheet lined with parchment paper. You should have about 75 meatballs. Any leftover meatballs with tomato sauce can be frozen for quicker last-minute dinners.
- Heat a large skillet over medium-high heat and add a little Extra Virgin Olive Oil. Once hot, brown the meatballs on all sides (about 2-3 minutes per side) to give them a golden crust. You don’t need to cook them through; this step is for flavor and appearance.
Preparing the Sauce:
- In your crockpot, combine the crushed tomatoes, petite diced tomatoes, minced garlic, salt, pepper, paprika, garlic, onions, dried basil, and sugar. Stir well to combine.
- Gently transfer the browned meatballs into the crockpot, nestling them into the sauce.
- In the pan where you cooked the meatballs, add more Olive Oil add the onions and minced garlic, and cook until the onions are translucent.
- Add onions and garlic to crockpot and mix well.
- Set your crockpot to high and cook the meatballs in the sauce for 5-6 hours, allowing the flavors to meld together.
Serving:
- Serve the homemade meatballs and sauce over a bed of cooked egg noodles.
- Garnish with grated Parmesan cheese and fresh parsley or basil for a pop of color and extra flavor.
Tips and Tricks:
- Use a mix of meats: The combination of ground beef and ground pork adds depth and flavor to the meatballs.
- Don’t overmix: Be gentle when combining the meatball ingredients to prevent a tough texture.
- Browning adds flavor: Searing the meatballs in a skillet before slow-cooking them in the crockpot enhances the overall taste.
- Crockpot cooking: Cooking on high for an extended period ensures the meatballs are incredibly tender and full of flavor.
- Serve with care: Spoon the sauce and meatballs over the noodles, allowing the rich flavors to meld together on your plate.
- Bake with love: For an added touch of cheesy goodness, cook egg noodles and place them on the bottom of a deep baking dish. Layer with as much or as little meatballs and sauce, then sprinkle with shredded mozzarella cheese. Bake in oven at 375℉ for 30 minutes or until cheese is melted.
- Serve: with a fresh garden salad and garlic bread if desired.
- Freeze: If you’re freezing meatballs in sauce, consider using an airtight, freezer-safe container or vacuum-sealed bags. This helps preserve the flavors and prevents freezer burn. Be sure to leave some space at the top of the container or bag to allow for expansion as the contents freeze. Freezes well for 2-3 months.
Homemade meatballs over egg noodles are the ultimate comfort food. The rich, savory sauce melds perfectly with the tender meatballs, and the addition of fresh parsley and Parmesan cheese gives the dish a gourmet touch. This recipe is a labor of love, and the aroma that fills your kitchen as it cooks is simply irresistible.
Revive Your Leftover Meatballs with These Creative Recipe Ideas
This meatball recipe makes a big batch and is a versatile kitchen resource that can elevate a variety of recipes. One great option is to transform them into sandwiches or subs, where they become a delicious and convenient filling.
- Simply slice the meatballs, heat them in the sauce, and layer them in a sub roll with melted cheese for a hearty meal.
- Meatball pizzas are another fantastic choice; crumble or slice the meatballs as a topping along with mozzarella and your favorite ingredients.
- Meatballs can also be repurposed as a filling for stuffed peppers, used in soups, incorporated into pasta dishes, or added to casseroles for a flavorful twist.
By repurposing leftover meatballs, you can create new dishes that are not only convenient but also packed with rich, savory flavors.
So, next time you crave a comforting, hearty meal, try making these homemade meatballs in your crockpot. They’re a timeless classic that never fails to bring warmth and satisfaction to the table. Enjoy your journey to culinary comfort!
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom apetite! Enjoy your meal!
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How to Make Delicious Homemade Meatballs
These meatballs are the ultimate time-saver for busy days, delivering a hearty, family-favorite dish that's sure to warm your heart and satisfy your taste buds. Get ready to savor every bite of this slow-cooked perfection.
Equipment
- crockpot
- 2 cookie sheets
- Parchment paper
- Mini scooper
- mixing bowls
- Food grade gloves
- Mini food processor
Ingredients
Meatballs
- 3 pounds ground beef 85% lean
- 1 pound ground pork
- 1 cup stale bread
- 1/2 cup whole milk
- 1/4 cup minced fresh parsley
- 1 cup finely chopped onion
- 2 cloves garlic minced
- 2 large eggs
- 1 tablespoon sea salt
- 1 tablespoon of garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
- 1 tablespoon Italian Seasoning
For the Sauce
- 1/4 cup of Extra Virgin Olive Oil
- 3 cans 28 ounces each of crushed tomatoes with Basil
- 1 can 28-ounce petite diced tomato
- 1 tablespoon of sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
- 3 cloves garlic minced
- 2 medium onions chopped
- 1 tablespoon of dried basil
- 1 tablespoon of sugar
Instructions
- In a large mixing bowl, combine the ground beef, ground pork, fresh parsley, onion, garlic, eggs, salt, black pepper, paprika, and Italian seasoning.
- In a mini food processor, place 1 cup of stale bread and chop until little bead-like crumbs develop. Place crumbs into a bowl and add milk. Mix well and let the bread soak up all the milk. Then, add breadcrumbs to the meat mixture.
- Here is a great recipe for bread – the perfect way to enjoy the warm, comforting aroma of freshly baked goodness. Rise and Shine: How to Make Homemade Bread – Keeping it Lucy
- If you don’t have stale bread at hand breadcrumbs will work too, just skip adding the milk to it.
- Mix gently, avoiding over-mixing to keep the meat tender.
- Using a mini scooper, simply scoop a portion of the meat mixture and roll it into a ball, ensuring uniformly sized and perfectly shaped meatballs, and place them on a baking sheet lined with parchment paper. You should have about 75 meatballs.
- Heat a large skillet over medium-high heat and add a little Extra Virgin Olive Oil. Once hot, brown the meatballs on all sides (about 2-3 minutes per side) to give them a golden crust. You don’t need to cook them through; this step is for flavor and appearance.
- Preparing the Sauce
- In your crockpot, combine the crushed tomatoes, petite diced tomatoes, minced garlic, salt, pepper, paprika, garlic, onions, dried basil, and sugar. Stir well to combine.
- Gently transfer the browned meatballs into the crockpot, nestling them into the sauce.
- In the pan where you cooked the meatballs, add more Olive Oil add the onions and minced garlic, and cook until the onions are translucent.
- Add onions and garlic to crockpot and mix well.
- Set your crockpot to high and cook the meatballs in the sauce for 5-6 hours, allowing the flavors to meld together.
- Serve the homemade meatballs and sauce over a bed of cooked egg noodles.
- Garnish with grated Parmesan cheese and fresh parsley or basil for a pop of color and extra flavor.
Nutrition
Serving: 2cupsCalories: 544kcalCarbohydrates: 25.2gProtein: 44.5gFat: 29.5gSaturated Fat: 10.5gCholesterol: 164mgSodium: 930mgPotassium: 476mgFiber: 1.9gSugar: 16.8gCalcium: 46mgIron: 3mg
Tried this recipe?Let us know how it was!
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