Last updated on October 18th, 2022 at 03:22 pm
Today I’m sharing a recipe for slow cooker meatballs. These are so versatile! They’re perfect for entertaining or for a weeknight meal along with your favorite veggies, potatoes, and a green salad. Use the leftovers to make meatball sandwiches for lunch the next day.
These freeze well too, so make extra. It’s so easy to do when you’re using the slow cooker.
Slow Cooker Meatballs
- 2 Pounds ground beef
- ½ Cup breadcrumbs
- 2 eggs
- 1 Tsp salt
- 1 Tsp pepper
- 1 Tsp chili powder
- 2 Tbsp barbecue sauce
- 1 Cup onion finely chopped and sauteed
- 1 Cup heavy cream
- ½ Cup broth
In a bowl, add the ground beef, bread crumbs, and eggs. Then mix.
Incorporate the salt, pepper, chili powder, barbecue sauce, and onion, and mix until everything is well incorporated.
Form small meatballs.
Place meatballs into the slow cooker, and cover with the heavy cream and broth.
Cook on high for four hours.
Serve, and enjoy.
Make some extra meatballs. These freeze well!
How to store and reheat leftover slow cooker meatballs
Store leftovers in an airtight container in the fridge for two to three days.
You can freeze these meatballs as well. I like to lay them flat in an airtight container or Ziploc freezer bag before placing in the freezer. When frozen, they should last for up to three months.
To reheat: Thaw meatballs first, if frozen. I like to reheat them by slowly simmering on the stovetop.
You might also like these recipes:
Skillet Shepherd’s Pie With Sweet Potatoes
Meatloaf Sweet Potato Muffins (Whole 30, Paleo, Gluten Free, Nut-Free)
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