MEATBALL APPETIZERS CROCKPOT RECIPES

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EFFORTLESS CROCKPOT MEATBALL SUBS THAT EVERYONE WANTS ...



Effortless Crockpot Meatball Subs That Everyone Wants ... image

Slow Cooker Meatball Sub recipe with frozen meatballs. 

Provided by Stephanie Jackson

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 7

Number Of Ingredients 7

2 24 oz. jars Marinara
1.5 pounds frozen Italian Style Meatballs
7 hoagie rolls
14 slices mozzarella cheese
Grated Parmesan cheese, garnish
fresh parsley leaves, chopped, garnish
red pepper flakes, garnish

Steps:

  • Place frozen meatballs in a slow cooker. 
  • Pour both jars of marinara over the top of the frozen meatballs.
  • Cover and cook on high for 4 hours. 
  • Preheat your oven to 350 F. Open your hoagie rolls so the inside will get toasted. Place your rolls on a baking sheet and toast for about 5 mins. 
  • Add 2 slices of Mozzarella cheese to each hoagie roll and return the rolls to the oven. Continue to toast for 5 minutes or until cheese is melted. 
  • Add about 4 to 5 meatballs to each hoagie roll. 
  • Garnish with grated Parmesan, chopped parsley and a sprinkle of red pepper flakes.  
  • Serve with a side of additional sauce from the slow cooker. 

Nutrition Facts : Calories 526 calories, CarbohydrateContent 49 grams carbohydrates, FatContent 22 grams fat, ProteinContent 31 grams protein, ServingSize 1 grams, UnsaturatedFatContent 0 grams unsaturated fat

TURKEY MEATBALL VEGETABLE SOUP - SKINNYTASTE



Turkey Meatball Vegetable Soup - Skinnytaste image

Mini Turkey Meatball Vegetable Soup is kid-friendly and perfect to warm up to on a chilly autumn night.

Provided by Gina

Categories     Soup

Total Time 70 minutes

Yield 7

Number Of Ingredients 24

20 oz 1.3 lb ground turkey breast 93% lean
1/4 cup seasoned whole wheat breadcrumbs*
1/4 cup grated parmesan cheese
1/4 cup parsley (finely chopped)
1 large egg
1/4 cup onion (minced)
1 clove garlic (minced)
1/4 tsp salt
32 oz container reduced sodium chicken broth
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves (minced)
2 14.5 oz cans petite diced tomatoes
Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp kosher salt and fresh black pepper
8 oz zucchini (diced)
2 cups chopped fresh spinach
extra parmesan cheese for garnish (optional)

Steps:

  • Preheat oven to 400°F.
  • In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, gently mix all the ingredients well until everything is combined.
  • Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes.
  • Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat.
  • Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  • Add the broth, tomatoes, parmesan cheese rind, salt and pepper.
  • Add the rosemary,bay leaves, basil and parsley, cover and cook on low 40 minutes.
  • Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with salt and black pepper if needed.
  • Serve with extra grated cheese on the side if desired.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 229 kcal, CarbohydrateContent 14 g, ProteinContent 21 g, FatContent 9 g, CholesterolContent 87 mg, SodiumContent 747 mg, FiberContent 3 g, SugarContent 4 g

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