Slow Cooker Spinach-and-Parmesan Meatballs

Name: Slow Cooker Spinach-and-Parmesan Meatballs
Total time: 3 h 20 min
Yield: 4 serving(s)
Ingredients: 1 (24-ounce) jar marinara; 3 tbsp. grated Parmesan, plus more for serving; 3 tbsp. panko breadcrumbs; 1/3 c. chopped fresh flat-leaf parsley; 2 cloves garlic, pressed; Kosher salt and freshly ground black pepper; 1/2 lb. sweet Italian sausage, casings removed; 1/2 lb. ground beef; 1 c. baby spinach, chopped; Parsley-Garlic Bread

By Kate MerkerPublished: Sep 7, 2020

4 Ratings

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slow cooker spinach and parmesan meatballs, broiled broccolini and capers

Ren Fuller

Yields:

4 serving(s)

Total Time:

3 hrs 20 mins

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Ingredients

1 (24-ounce) jar marinara
3 Tbsp. grated Parmesan, plus more for serving
3 Tbsp. panko breadcrumbs
1/3 cup chopped fresh flat-leaf parsley
2 cloves garlic, pressed
Kosher salt and freshly ground black pepper
1/2 lb. sweet Italian sausage, casings removed
1/2 lb. ground beef
1 cup baby spinach, chopped
Parsley-Garlic Bread

Directions

1. Pour marinara into a 5- or 6- quart slow cooker. Line a rimmed baking sheet with aluminum foil.

2. Heat oven to broil with oven rack 4 inches from heat. Toss together Parmesan, panko, parsley, and garlic in a bowl. Season with salt and pepper. Add sausage, beef, and spinach; gently mix to combine. Shape into 20 balls (about 1 1/4 inches); place on prepared baking sheet. Broil until lightly browned, 2 to 3 minutes.

3. Place meatballs in marinara in slow cooker. Cook, covered, until meatballs are cooked through, 3 to 4 hours on high or 5 to 6 hours on low.

4. Serve with Parsley-Garlic Bread and additional Parmesan alongside.

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