Followed the meatball directions and they came out so good. I did finish my meatballs off in a preheated slow cooker (my sauce was in the slow cooker cooking already) on high for 2 and a half hours. Husband approved :)
you can do the same thing, cooked in sauce, on top of the stove, in about 30 minutes and they are really good., and according to Chef Fabio, you don't have to bake them first. I did it and they were the best meatballs I ever made. You add cup of water to the sauce and let it cook down, and turn the meatballs over and add more water and it cooks down again, the slow cooker seems a bit too drawn out in time, when you can do it in less time and I bet just as good
Looks good, but...do I HAVE to bake the meatballs first or could I just let them cook in the sauce? I like the idea of the meatballs soaking up the sauce.....plus, I'm lazy [lol]
You can just put them in the slow cooker without browning them. Browning does a number of things, though. Searing the outside helps the meatballs keep their shape during the long cooking time. The seared meat also gives it a depth of flavor. Finally, it cuts down on the cooking time slightly because you're giving the meatballs a head start.
April Keiser yes, and we do it that way in a lot less time. How many hours did they say in the slow cooker? it takes like 30 minutes in sauce, on top of the stove, for the best meat balls ever
+pkmnan00bis What about browning them on the stove top instead of the oven. Unfortunately my slow cooker lasagna recipe also has canned tomatoes etc in it and I'm trying to get some variety to the menu by having chicken and potatoes on monday, slow cooked bangers and mash on tuesday, chicken and potatoes on Wednesday and I guess maybe this on Thursday but looks to me like its going to be too much canned tomatoes.
That depends on the quality and ingredients of some of the stuff you're already using. If you're using real Parm, store bought Italian Breadcrumbs, and canned Tomatoes you'll have a good amount of salt already. The type of Italian Breadcrumbs I buy already has pepper in it, too. If you're really concerned about the seasoning make a mini-meatball and cook completely in a pan (which is also totally fine to precook these in) first. Take a taste and adjust the rest of the batch for seasoning.
Rachel DeSelms still way too long to do meatballs, red sauce yes, but meat balls no. You can cook them in sauce on top of the stove in aprox 30 minutes . I love all recipes, but this one seems a bit rediculous
califdad4 Care to share your reasoning behind your opinion? I mean, why is it too long? Have you tried it? It makes for amazing and very succulent meatballs that melt in the mouth. Minced beef on the stove top for 30 mins, as you stated, doesn't give enough time for the meat to de-toughen. I suggest you try a very low heat on your stove top for 2 hours, and consider the difference ;)
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Grating the onion instead of chopping it is a fantastic idea! I'm using it. Thanks for that.
Followed the meatball directions and they came out so good. I did finish my meatballs off in a preheated slow cooker (my sauce was in the slow cooker cooking already) on high for 2 and a half hours. Husband approved :)
I use herb n garlic sausages for my meatballs. Just cut the end off the sausages, squeeze out the meat, roll into balls and you're done.
These look super delish!!!
Looks very good!
Awesome ! Going to try this !
So yummy, thank you 😊
you can do the same thing, cooked in sauce, on top of the stove, in about 30 minutes and they are really good., and according to Chef Fabio, you don't have to bake them first. I did it and they were the best meatballs I ever made. You add cup of water to the sauce and let it cook down, and turn the meatballs over and add more water and it cooks down again, the slow cooker seems a bit too drawn out in time, when you can do it in less time and I bet just as good
Looks good, but...do I HAVE to bake the meatballs first or could I just let them cook in the sauce? I like the idea of the meatballs soaking up the sauce.....plus, I'm lazy [lol]
You can just put them in the slow cooker without browning them.
Browning does a number of things, though. Searing the outside helps the meatballs keep their shape during the long cooking time. The seared meat also gives it a depth of flavor. Finally, it cuts down on the cooking time slightly because you're giving the meatballs a head start.
don't use the slow cooker and just do it in a skillet on the stove in sauce. Cooks in about 30 minutes
I cook them in the sauce with out baking and they turn out fine.
April Keiser yes, and we do it that way in a lot less time. How many hours did they say in the slow cooker? it takes like 30 minutes in sauce, on top of the stove, for the best meat balls ever
+pkmnan00bis What about browning them on the stove top instead of the oven. Unfortunately my slow cooker lasagna recipe also has canned tomatoes etc in it and I'm trying to get some variety to the menu by having chicken and potatoes on monday, slow cooked bangers and mash on tuesday, chicken and potatoes on Wednesday and I guess maybe this on Thursday but looks to me like its going to be too much canned tomatoes.
Surely this would be better with a ragu sauce?
I dont think you gotta cook these for 6-8 hours for it to taste good.
she doesn't mind using her hand to shape the meatballs. but why she just don't want to scrape those leftover garlic?
Not easy at all! Lot of busy work. Just throw frozen meatballs, peppers and onion and spaghetti sauce in crockpot and cook 6 hours on low.
It need solt and paper at least
it's optional
That depends on the quality and ingredients of some of the stuff you're already using. If you're using real Parm, store bought Italian Breadcrumbs, and canned Tomatoes you'll have a good amount of salt already. The type of Italian Breadcrumbs I buy already has pepper in it, too.
If you're really concerned about the seasoning make a mini-meatball and cook completely in a pan (which is also totally fine to precook these in) first. Take a taste and adjust the rest of the batch for seasoning.
***** i know i know but too much salt too much bad flavor yiu know
+ i hate the meatbals with black pepper
***** ok i try this for you
I miss these videos. What the heck did they do, sell this company to those people and turned it into a joke
WOW OR I COULD JUST BUY THEM IN TATGEET
What a waste of electricity.
Apparently the slow cooker is electricity efficient I was told. Everyone seems to use them.
SIXTEEN hours? WHAAAAAT?!
6 to 8 hours
Rachel DeSelms still way too long to do meatballs, red sauce yes, but meat balls no. You can cook them in sauce on top of the stove in aprox 30 minutes .
I love all recipes, but this one seems a bit rediculous
I was just correcting her from what was said in the video. I have no real thoughts one way or the other on crock pot meatballs.
its just too long of timeframe, I was just adding my thoughts to the forum
califdad4
Care to share your reasoning behind your opinion? I mean, why is it too long? Have you tried it? It makes for amazing and very succulent meatballs that melt in the mouth.
Minced beef on the stove top for 30 mins, as you stated, doesn't give enough time for the meat to de-toughen. I suggest you try a very low heat on your stove top for 2 hours, and consider the difference ;)
What?!? you didn't even say how to make the sauce, this video was pointless.
Looks very good!