If you were about to skip this one because you think you can’t make delicious meatballs, don’t you dare. I was afraid to try to make them for years, because when I tried to brown them, they’d fall apart. Then I discovered broiling. These are SO EASY, and you can leave them simmering in the crock pot all day. Make the noodles of your choice right before you are ready to eat though.
Crockpot Italian Meatballs and Sauce
a large cookie sheet covered in tinfoil
a large crock pot (You can simmer them in a large pot on the stove too)
- 2 pounds ground sirloin
- 1 lg. jar Ragu Sauce, or other spaghetti sauce
- 3 TBSP. roasted garlic
- 2 beaten eggs
- 1 cup Italian bread crumbs (found by the shake n’ bake)
- Parmesan cheese (You can use Kraft or the shredded kind in a bag)
I wear plastic gloves when I do this. Who needs meat under their fingernails! (Plus, it’s way easier to shape the meatballs)
Set your oven to 500′, the BROIL setting.
Put Ragu sauce into your crock pot, set to low setting.
Beat the eggs in a large bowl. Add hamburger, mix. Add garlic, mix. Then add the bread crumbs and about 1/2 cup Parmesan cheese, mix well. Shape into little balls. Here’s something important, don’t have them too big. Also, make sure they are all about the same size. This doesn’t take long! You’ll get the hang of it right away.
Place the meatballs on your tinfoil lined cookie sheet, and broil for 10-12 minutes. Now it’s safe to put them in your crock pot into your spaghetti sauce. I still know people who cook raw meat in their sauce. NEVER do that, it’s so gross!
That’s it! They can simmer all day in your crock pot, but if you’re home, simmer them at least 2 hours in the sauce to enjoy the full flavor. Don’t add your noodles or they will get starchy and big. Add them at the last 15 minutes or so, or you can ladle the sauce over your noodles.
*If you get the flat linguini noodles instead of regular spaghetti noodles, the sauce will stick instead of sliding off.