Crock Pot Meatballs In Dried Tomato Gravy Recipes

Steps:

• Heat a large skillet or a 5 1/2- to 6-quart stovetop-safe slow cooker insert over medium-high heat. Add the oil and sausage and cook, turning occasionally, until brown all over, 7 to 8 minutes. Push the sausage to the side of the cooker. Add the tomato paste and cook, stirring, until brick red, about 1 minute. Add 1/2 cup water and bring to a boil, stirring to scrape up the browned bits.
• Add the short ribs, Italian herbs, garlic, sun-dried tomatoes, crushed tomatoes, onions, bay leaf, 1 tablespoon salt and some pepper to the insert and put it into the slow cooker. If you're using a skillet, transfer the tomato mixture to the slow cooker at this point. Cover the cooker, set it on low and cook until the beef is very tender, 6 to 8 hours.
• When ready to serve, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain.
• Transfer the sausage and beef to a cutting board, slice into serving portions and arrange on a serving platter. Toss the pasta with some of the sauce and transfer to a serving bowl.
• Serve the meat and pasta with the Parmesan and remaining sauce on the side. Freeze any leftover sauce for up to 1 month.

Steps:

• Place the meatballs in the crock pot.
• In a bowl, combine remaining ingredients and pour over the meatballs.
• Cook on LO 6 to 8 hours.

Steps:

• In 4-quart crock pot, place frozen meatballs and frozen vegetables. In a bowl, stir together tomatoes, gravy, water and seasonings; pour over meatballs & vegetables.
• Cover and cook on low-heat for 6-8 hours or high-heat for 4 hours.
• Add corn and mushrooms, if using (I use jarred OR fresh) about 30 min before serving.
• I usually sprinkle a little parmesan cheese on top of each serving.

Steps:

• Place meatballs in crockpot.
• Add soup, water, dry gravy mix, thyme and bay leaves.
• Cover crockpot and cook on low 3-4 hours on low.
• Discard bay leaves.
• We like to serve over egg noodles.

Steps:

• In a large bowl, mix the first 7 ingredients. Add the ground turkey and mix well. Shape into 1-1/2-inch meatballs. Brown the meatballs in hot oil. Remove meatballs from skillet and transfer to crockpot.
• Combine the mushroom soup, water, turkey gravy mix, bay leaf, lemon peel and thyme. Pour over meatballs.
• Cover and cook on LO heat for 6-8 hours or on HI heat for 3-4 hours. Remove bay leaf.
• Serve with hot mashed potatoes. Sprinkle with snipped parsley.

Steps:

• Combine all ingredients except meatballs and polenta or noodles in the crock pot. Stir to mix well.
• Stir in the meatballs. Cover the crock pot and cook on LOW for 5 to 6 hours.
• Note: To make the Polenta: In a large saucepan bring 3 cups milk just to a simmer over medium heat. Meanwhile in a bowl combine: 1 cup cornmeal, 1 cup water and 1 teaspoon salt. Stir slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low, cook, uncovered, 10-15 minutes or until mixture is thick, stirring occasionally. Can stir in extra milk if too thick. Can also stir in 2 tablespoons butter.