CROCKPOT MEATBALL PARM Recipe

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11 votes | 32837 views

There's nothing better then coming home after a long days work, to the smell of slow cooked meatballs and sauce! This recipe is quick to prepare, super easy (you cant mess this up!), cheap and most of all DELISH! Perfect weeknight meal

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $2.32 view details
  • 1 POUNDS GROUND BEEF
  • 1 1/2 CUP ITALIAN SEASONED BREAD CRUMBS
  • 2 EGGS
  • GARLIC (4 CLOVES-2 GRATED/MINCED FOR MEATBALLS - 2 MINCED FOR SAUCE)
  • 2 28OZ CANS OF POMODORO TOMATOES
  • 2 CUPS RED WINE
  • 1 1/2 TBS SUGAR (TO REDUCE ACIDITY IN THE SAUCE FROM TOMATOES AND WINE)
  • SUBMARINE ROLLS
  • GARLIC POWDER
  • OLIVE OIL
  • FRESH MOZZERELLA

Directions

  1. PREPARE MEATBALLS; GROUND BEEF, EGGS, 2 GARLIC CLOVES, BREADCRUMBS - MIX TOGETHER WITH HANDS, FORM MEATBALLS PLACE IN CROCK POT.
  2. PREPARE SAUCE; SQUEEZE TOMATOES FROM CAN OVER MEATBALLS, ADD WINE, GARLIC, SUGAR.
  3. LET COOK ON LOW FOR 7-9 HOURS.
  4. WHEN YOU'RE READY TO EAT; TURN OFF SLOW COOKER, GIVE A FEW STIRS.
  5. SLICE ROLLS, BRUSH WITH OLIVE OIL, SPRINKLE WITH GARLIC POWDER, PLACE IN A 325 DEGREE PREHEATED OVEN, TOAST FOR 5 MIN.
  6. TAKE ROLLS OUT, PLACE MEATBALLS ON EACH SUB, PLACE MOZZERELLA ON TOP
  7. PUT BACK IN OVEN FOR AN ADDITONA 5-10 MIN (OR UNTIL CHEESE HAS MELTED)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 298g
Recipe makes 4 servings
Calories 569  
Calories from Fat 213 37%
Total Fat 23.69g 30%
Saturated Fat 8.89g 36%
Trans Fat 0.0g  
Cholesterol 171mg 57%
Sodium 397mg 17%
Potassium 540mg 15%
Total Carbs 37.33g 10%
Dietary Fiber 1.8g 6%
Sugars 8.14g 5%
Protein 28.0g 45%
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Reviews

  • Chad Angel
    Loved it
    I've cooked/tasted this recipe!
    1 person likes this review
    • Jana
      I was disappointed with this recipe. The sauce was so soupy and I thought both the sauce and the meatballs were a little bland.
      I've cooked/tasted this recipe!
      1 person likes this review
      • Linda Graf (Piraino)
        Love meatballs
        • Rebecca Warner
          This came out soupy for me also......it is good though, just maybe not for the meatball subs like in the picture.
          I've cooked/tasted this recipe!
          • becky
            I pinned this awhile ago and finally got around to making it. And well... it was absolutely terrible. Everyone hated it. It was bland, soggy and not tasty at all. I ended up using up the leftovers by chopping up the meatballs and pan frying them with onions and topping with cheese. Absolutely terrible. A word to the wise, don't waste your ground beef on the recipe. So disappointing.
            I've cooked/tasted this recipe!
            • Kim Zimmerman
              I am making this for my boyfriends daughters birthday party!!

              Comments

              • Courtney
                September 24, 2013
                I fixed these yesterday, and they were a hit! I changed a few things up, I used ground turkey meat, and used 2 1/2 lbs (I have a big clan!). I also added fresh herbs (parsley, oregano, basil) to meatballs. I used 4 eggs, and eyeballed extra breadcrumbs. I also added extra garlic, and put in a little chili powder and paprika. I kept wine amount the same, and added a cup of marinara at the end of cooking. The consistency was good! I suggest playing with it a bit, you really can't mess it up! Delicious over crusty bread!
                • Shalina Silva
                  March 7, 2013
                  Meatball is a hit and miss for my kid. She enjoys what I normally do, but since I like to try other variety, it becomes a 'yes' or 'no' to her. Hope this works well cos of the cheese... she loves cheese :D

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