Crock-Pot Meatballs

The combination of meats in this first Crock-Pot Meatballs recipe makes for a tasty and tender meatball. Just be sure not to over mix.

The second recipe calls for a combination of ground beef and ground round. That combination produces a sturdier meatball but it has a delicious beef flavor.

Crock-Pot Meatballs

Meatballs:

1 lb. ground beef
1/3 lb. ground veal
1/4 lb. ground pork
1/3 lb. bulk sausage
2 Tbsp. parsley flakes
1/2 cup Parmesan cheese
1 1/2 tsp. Salt
1/4 tsp. Pepper
1 1/2 cup breadcrumbs
1 egg

Meatballs Gravy:

1 (4 oz.) can mushrooms
1 can cream of mushroom soup
1 cup sour cream
1/3 cup flour
1/2 tsp. instant coffee
1 tsp. Paprika
1 tsp. Salt

Thoroughly mix all of the meatball ingredients and gently form into balls. Brown the balls in a lightly oiled hot skillet. Do not overcrowd the skillet. You want the balls to brown and not steam.

Mix all of the gravy ingredients in the crock-pot. Add the meatballs. Cover the crock-pot and cook on low for 6 to 8 hours or on high for 2 to 4 hours.

Crock-Pot Meatballs

1 lb. ground beef
1 lb. ground round
Salt and pepper
Garlic powder
1 cup cracker crumbs
1 egg
1/2 small can hot sauce
1/2 cup Worcestershire sauce
1 can cream of mushroom soup
1 can golden mushroom soup
1 can water

Mix all the ingredients except for the soups and the water. Form into small meatballs and brown in a skillet. Be careful of overcrowding. Place the browned meatballs in the crock-pot.

Mix the soup and the water together and pour over the meatballs. Simmer in the crock-pot about 4 hours.

You can't go wrong with either Crock-Pot Meatball Recipe listed here. Each can be served over noodles or rice for a main dish or with toothpicks as a party hors d'oeuvres.

More Ground Beef Recipes: