Easy and Delicious Crockpot Meatballs Appetizer Recipe (2024)

FAQs

What's a good sauce for meatballs in a crockpot? ›

Plain old-fashioned grape jelly and Heinz chili sauce are the secret to tangy, smoky, unstoppable meatballs. All you have to do is throw everything together and turn on the slow cooker. If you're using frozen meatballs, add them to the crockpot right out of the freezer.

Why are they called baby shower meatballs? Baby shower meatballs are just meatballs that people like to eat at baby showers. They're a yummy snack that's easy to eat with your fingers. They're not special meatballs, they just get called that because they're often served at baby showers.

Any variety of potatoes go well next to this savory meat. Roasted potatoes, mashed potatoes or any variety of sweet potatoes. Serve as finger foods (offer toothpicks!) alongside dipping or drizzling sauces such as bbq sauce, marinara sauce, ranch dressing or any savory sauce.

Here's how many meatballs per person you'll need: One serving = 4 meatballs. Party of 12 = 2 pounds.

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

Simmering: You don't have to brown meatballs before adding them to a sauce, particularly if you're cooking them in a slow cooker like these Slow-Cooker Italian Meatballs.

Put simply, a grandma shower is just like a baby shower with games, food and cake, except it celebrates the grandma-to-be versus the mom-to-be. If you've never heard of this type of event before, it's most certainly a thing.

Called polpettes, Italian meatballs are often served sauceless and are much smaller than the meatballs you're probably used to. Traditional Italian meatballs typically contain equal portions of meat and soaked bread, and other additions such as egg and vegetables.

If you are serving meatballs as appetizers you probably want to make small co*cktail meatballs. The best size for appetizers are usually 1-inch meatballs. When I cater an event I measure out 1-ounce meatballs for this purpose. Since this is not going to be the main course, I calculate 3 small meatballs per person.

What do Italians eat meatballs with? ›

Although meatballs cooked in tomato sauce and served with pasta is likely what most Americans first imagine when they think of them, this meatball preparation is virtually nonexistent in Italy. In most regions, meatballs are just fried and eaten as is—enjoyed as a snack or served as a second course without any sauce.

Although the meatballs are not browned first, they still cook though in the sauce and it is safe to add them to the sauce raw, as long as the sauce is kept at a simmer until the meatballs are cooked through. Cooking the meatballs this way means that they stay quite tender even when cooked.

You can make and shape meatballs ahead of time and store them covered for up to one day in the refrigerator. The freezer is also a great storage option for meatballs.

This recipe will yield 40 modestly-sized meatballs, which will amply feed 12 people. If you're not feeding a crowd, these meatballs freeze beautifully, yielding another meal down the road!

These homemade Meatball Subs are topped with a simple Italian marinara sauce on a toasted bun with melted cheese. This warm comfort meal is perfect for feeding a crowd or as a freezer meal!

Allowing the meatballs to simmer in the sauce for a long time will give you a really nice sauce that you can use to toss with your pasta. Like I always say, use your sauce of choice. If you decide to make your own tomato sauce all you need is a little bit of olive oil, garlic and crushed tomatoes or tomato puree.

There is no need to cover the meat in liquid when cooking with a slow cooker, you only need enough liquid to cover the base of the slow cooker as the meat and vegetables will release liquid as they cook.

Make a blonde roux, flour and fat cooked together into a paste, add the liquid and whisk it in. There. That's gravy. Alternatively pour the liquid into a pot on the stove and set it to simmer for a long time, reducing it down until it's thicker.