Mix two can of cream of mushroom soup with 1 can of water. Put meatballs (28 or so) in crock pot and pour soup mixture over them. Add salt, pepper, and minced onions. Cook on high for about 4 hours or low for about 8 hours. Serve them over rice or noodles or mashed potatoes. So very good. We love them.
I always make more than we need for one meal, then we can have the leftovers the next night for supper!
5 to 10 Minutes Preparation Time
4 to 8 Hours Cooking Time
I love the flavor the cabbage gives this meal. Instead of making cabbage rolls, when my children were little, I would just make it this way and just not give the cabbage to the children. My husband and I could still enjoy the flavors together and the children loved the little hamburger balls and potatoes.
1 head of cabbage
2 lb. ground beef
3/4 cups instant rice
1 onion diced
1/2 tsp. seasoned salt
1/2 tsp. pepper
1 tsp. diced garlic
2 cans of tomato soup
4 or 5 potatoes, cut into quarters
Place peeled and quartered potatoes into the bottom of crock pot.
Mix the ground beef, instant rice, onion, seasoned salt, pepper, and garlic together.
Shape into balls about 2 inches around. Put the meatball on top of potatoes.
Cut the cabbage in half and then cut each half into wedges, place over the meatballs.
Mix the 2 cans of tomato soup with 1 cup water and pour over the ingredients in the crockpot.
Cook on low for 7 to 8 hours, or high for 2 hours, changing to low for 4 hours, or until potatoes are soft.
Place meatballs in crock pot. Stir together chili sauce and cranberry sauce (a whisk works best for this). Pour sauce over meatballs and stir. Cook on low heat for 2-3 hours or until meatballs are thawed and hot.
Prep Time:5 Minutes
Cooking Time:3 Hours
Source: I saw this in a magazine and later discovered that the recipe is printed on the Ocean Spray cranberry sauce can, as well as the Heinz chili sauce bottle.
In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 balls. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on LOW for 6 to 8 hours.
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We put about 5 lbs. of already cooked frozen Italian Style meatballs in a 6 quart crockpot, then added one 28 ounce jar of honey hickory bbq sauce with about 14 ounces of water, and let simmer for a few hours. Yummy! Any leftovers can be frozen in plastic containers with the sauce.