Crockpot Italian Meatballs recipe swimming in a perfectly seasoned marinara sauce to smother all over those delicious noodles. Only 7-ingredients that are Gluten-Free and Dairy-Free.
Could it be that a shameless number of crockpot recipes are about to come your way?
Perhaps . . .
I just can’t control myself this time of the year. Buffalo Chicken Meatballs, Banana Pepper Chili, and of course Shredded Chicken Tacos. If there is one thing that you must have in your kitchen, it is a crockpot.
All you fellow crockpot lovers, let’s jump into some saucy sauce.
Like literally, face plant, lick the bowl clean because this healthy and natural spaghetti sauce becomes like some sort of magic sauce after spending time in the crockpot.
Let’s talk about these Italian meatballs also, so simple, easy, juicy, flavorful, and also gluten-free. #bestdayever
There is something just perfect about minimal work, set it, forget it and in a couple hours there is dinner. Simple perfection.
The flavorful juices from the beef enhance the sauce even more. Add some red wine to the sauce, pour yourself a glass, and we have ourselves a party.
You want to be careful though. Cooking the meatballs too long will result in dry meatballs. Who wants dry meatballs, right? (My dirty mind totally had to PG that sentence.)
To avoid dry meatballs, I recommend pre-cooking the meatballs in the oven per the recipe, storing them in the fridge, and later throwing them in the crockpot with the sauce for a weekday meal.
Or make a double batch on a weekend and eat leftovers for days . . . Sounds more like my kind of plan.
Flavorful.
Easy.
Juicy.
Rich.
Tasty.
Savory.
Mamma Mia!
Crockpot Italian Meatballs
Main
Gluten-free
Yield: 15-16 meatballs
Prep Time:20 min
Cook Time:180 min
Total Time:200 min
Ingredients:
- 1 pound ground beef
- 1 Tablespoon minced garlic
- 1/3 cup onion, diced
- 2 eggs
- 1/3 cup cornmeal
Sauce in the Crockpot
- 1 (15 oz) can of diced tomatoes
- 4 cups of spaghetti sauce I used my favorite homemade marinara sauce here
Directions:
- Preheat oven to 400 F
- In a medium bowl combine ground beef, garlic, onion, eggs and cornmeal together.
- Using a 1 inch scoop place meatballs onto a prepared cooking sheet with parchment paper. (Or simple roll 1 inch meatballs with your hands)
- Cook for 8-10 minutes.
- Add diced tomatoes and half of spaghetti sauce into crockpot bottom.
- Take meatballs out of oven and immediately place into crockpot.
- Cover with remaining spaghetti sauce.
- Cook on high for 2-3 hours.
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My daughter is allergic to corn. Could you make this with something other than cornmeal?
I use to make my meatballs with flaxseed meal and potato starch combination like the Chicken Buffalo Meatball recipe I posted a while. I’ve found out I have a slight allergy to flaxseed since then but it I don’t see why that combination it wouldn’t work in this recipe! Hope this helps! 🙂
If I use a meat blend like pork, beef and veal do I have to adjust the baking and cooking times?
No you do not. As always though, use your best judgement and check to ensure meatballs are cooked before consuming. Not all crockpots and ovens are the same. 🙂