how to cook meatballs in a pan

Slow-Cooked Italian Meatballs

Total Time

Prep: 50 min. Cook: 3 hours

Makes

about 5 dozen

What I love about these meatballs is that they can be served as an appetizer right out of the slow cooker, or alongside your favorite pasta. They also make a delicious sandwich. —Jason Romano, Downingtown, Pennsylvania

Slow-Cooked Italian Meatballs

Slow-Cooked Italian Meatballs Recipe photo by Taste of Home

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 cup Italian-style panko bread crumbs
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley
1/4 cup water
1/4 cup minced fresh basil
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
4 cups spaghetti sauce
Minced fresh parsley, optional

Directions

Preheat oven to 400°. In a small skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender and golden brown, 5-9 minutes. Cool slightly.
In a large bowl, combine bread crumbs, eggs, cheese, parsley, water, basil, Worcestershire sauce, salt, pepper and onion mixture. Add ground meats; mix lightly but thoroughly. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake until browned, 20-25 minutes.
Transfer meatballs to a 4- or 5-qt. slow cooker. Pour spaghetti sauce over top. Cook, covered, on low until meatballs are cooked through, 3-4 hours. If desired, serve with minced parsley.
Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water or broth if necessary. Serve as directed.