“Slow Cooker Meatballs and Gravy”

How many times a month do you serve spaghetti or some type of pasta with meatballs? Wouldn’t you love to have a go-to recipe upon family request or for yourself? That said, these Slow Cooker Meatballs and Gravy are your answer to a thick rich, wine tomato sauce with tender meatballs. Sounds like, Sunday dinner to me.

Meal prep does take time and you have to prepare for cooking a meal whether in 30 minutes or several hours. By all means, this recipe can be served during the week by baking meatballs the night before. I beg you not to use store-bought meatballs in this recipe. Surely, make the gravy without meatballs if you like. Totally incredible without any meat plus use the sauce in other dishes you prepare like mostaccioli.

Slow Cooker Meatballs and Gravy

Homemade is always better as I learned from a very young age. Mom was a from scratch cook and so am I. Let’s discuss the meatballs further. I’ve been making this recipe for quite a while.

So, start these tender meatballs with ground chuck (85/15 preferred) and ground pork. You can use all ground chuck if you prefer yet meatballs will not be quite as tender.

No eggs are used in this recipe and Greek yogurt is added instead. Yogurt also aides in tenderness of meatballs. Italian breadcrumbs add texture and Parmigiano Reggiano, garlic and basil add a little something, something.

Slow Cooker Meatballs and Gravy

Meatball mixture is complete and now form the mixture into 20 to 22 meatballs. Place meatballs in a baking dish and bake 20 minutes, turning over at 10 minutes. Prebaking the meatballs is a way of rendering extra fat and browning. Remove baked meatballs to a plate out of rendered fat.

Now, the gravy which I make without the meatballs and freeze it for later. This not your store-bought jar sauce. This gravy is filled with grated carrots and onion, garlic, tomato paste, oregano, and red pepper flakes. Omit pepper flakes if you don’t like spicy. Cook this mixture until brown and tender.

Add to a 6-quart slow cooker along with crushed tomatoes (use San Marzano), tomato sauce, and red wine. Stir to combine and add in meatballs, covering them with gravy. Cover and cook 3 to 4 hours on high or 5 to 6 hours on low. And there you have it, Slow Cooker Meatballs and Gravy.

Slow Cooker Meatballs and Gravy

This is a fantastic recipe for so many reasons, not just taste. You make the meatballs a day ahead or make the gravy without meatballs. You can make the gravy and freeze it to have some for later. The meatballs freeze well, too. Without the meatballs, cook gravy for 2 hours on high.

Whether you prepare this recipe for family, friends or for yourself, you’re going to love it. Choose a pasta and get in the kitchen and plan to make this recipe real soon. Did I mention this recipe makes great meatball subs? YES, please! Enjoy!

Slow Cooker Meatballs and Gravy

Slow Cooker Meatballs and Gravy

 

Slow Cooker Meatballs and Gravy

3/4-pound ground chuck (85/15)

3/4-pound ground pork

1/2 cup grated Parmigiano Reggiano

1/2 cup dried Italian breadcrumbs

1/2 cup plain Greek yogurt (do not use fat free)

3 T. finely minced garlic

2 t. dried basil

1 t. fine sea salt

1 t. freshly ground black pepper

Gravy:

2 T. Olive oil

1 cup grated yellow onion

1 cup grated carrots

3 T. finely minced garlic

3 T. tomato paste

1 T. dried oregano

½ t. red pepper flakes, to taste

2 – 28 oz. can San Marzano crushed tomatoes

1 cup tomato sauce or passata

1 cup dry red wine

Granulated sugar, to taste (optional)

Pasta of your choice

Chopped fresh basil, for serving

Grated Parmigiano Reggiano, for serving

 

Heat oven to 425 degrees and place a baking sheet inside oven to heat.

Meanwhile, combine beef, pork, Parmigiano, breadcrumbs, yogurt, garlic, basil, salt, and pepper with your hands. Mix just until combined, trying not to over mix. Form meat mixture into 20 to 22 meatballs.

Remove heated baking sheet from oven and place meatballs in pan. The first few may sizzle a bit. Bake meatballs for 20 minutes, turning at 10 minutes. Set aside.

In a large non-stick skillet over medium-high heat, heat olive oil. Add in grated onion, carrots, garlic, tomato paste, oregano, and red pepper. Cook until vegetables are soft and lightly browned, about 10 minutes. Add mixture to 6-quart slow cooker.

Pour in crushed tomatoes, tomato sauce, and red wine, stirring to combine.

Nestle meatballs into gravy, discarding any rendered fat. Cover slow cooker with lid and cook 3 – 4 hours on high or 5 – 6 hours on low.

Skim away any fat that may have risen to the top and discard. Adjust salt, pepper, and sugar to taste.

Cook spaghetti or any pasta of your choice to serve with gravy. Garnish with fresh basil and additional Parmigiano Reggiano.

Store any leftovers in an airtight container in refrigerator. Freeze any leftovers for up to 3 months.

 

Makes 6 to 8 servings.

 

Recipe adapted from CuisineAtHome.com