Italian Sausage Cocktail Meatballs
Serves 6 to 8
Cooking Time 1 to 2 hours on Low
Slow Cooker Size 3½ to 7 quarts
WHY THIS RECIPE WORKS: Slow-cooker cocktail meatballs are an easy way to feed a crowd—a big batch can gently
simmer away before guests arrive, then be served warm right out of the slow cooker.
We wanted a classic Italian-inspired meatball and marinara dish that would be easy
to prepare and would deliver on flavor, with a tangy tomato sauce and tender meatballs.
For bold flavor with little effort, we replaced the traditional meatloaf mix with
Italian sausage, which already included seasonings like oregano, basil, coriander,
and fennel. Using a mix of prepared pesto and panko bread crumbs as a binder reinforced
the Italian flavors and kept the meatballs moist and tender. Microwaving the meatballs
before adding them to the sauce helped to render any excess fat and firmed the meatballs
just enough so they wouldn’t fall apart in the moist environment of the slow cooker.
Since the meatballs lent their flavor to the sauce as they cooked, a can of crushed
tomatoes and a little oregano and garlic were all we needed to create a bold marinara
with long-simmered flavor. See the sidebar that follows the recipe.
|
1 |
pound hot or sweet Italian sausage, casings removed |
|
½ |
cup prepared basil pesto |
|
½ |
cup panko bread crumbs |
|
|
Salt and pepper |
|
1 |
(28-ounce) can crushed tomatoes |
|
1 |
teaspoon dried oregano |
|
2 |
teaspoons minced garlic |
1. Mix sausage, pesto, panko, and ⅛ teaspoon pepper together in bowl using hands until uniform. Pinch off and roll mixture into tablespoon-size meatballs (about 30 meatballs total) and arrange on large plate. Microwave meatballs until fat renders and meatballs are firm, about 5 minutes.
2. Combine tomatoes, oregano, garlic, and ½ teaspoon salt in slow cooker. Transfer microwaved meatballs to slow cooker, discarding rendered fat. Cover and cook until meatballs are tender, 1 to 2 hours on low.
3. Using large spoon, skim excess fat from surface of sauce. Season with salt and pepper to taste and serve. (Meatballs can be held on warm or low setting for up to 2 hours; loosen sauce with hot water 2 tablespoons at a time as needed.)