Crockpot Peppered Meatballs
Crockpot Peppered Meatballs are homemade meatballs smothered in a creamy, peppery sauce served over pasta noodles.
Prep Time30 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 30 minutes mins
Course: Dinner, Main Course
Cuisine: American
Keyword: Crockpot Peppered Meatballs
Servings: 8
Calories: 505kcal
Author: Amanda Rettke--iamhomesteader.com
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg, beaten
- ½ cup grated parmesan cheese
- 2 tablespoons flat-leaf parsley, chopped
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ cup milk
- ½ cup fine dry breadcrumbs
- 2 cloves garlic, minced
- ¼ cup onion, finely chopped
Sauce
- 1 can (10¾ ounces) cream of mushroom condensed soup
- 1 cup sour cream
- 2 teaspoons onion powder
- ½ teaspoon granulated sugar
- 2 teaspoons black pepper
- ¼ teaspoon garlic powder
- 1 teaspoon kosher salt
Pasta
- 16 ounces Cavatappi noodles, cooked al dente
Meatballs
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine ground beef, ground pork, beaten egg, cheese, parsley, salt, and pepper. Mix together until just combined.
In a medium bowl, combine the milk, breadcrumbs, garlic, and onion.
Add milk mixture to the meat mixture being careful not to overwork ingredients.
Form into desired size meatballs, greasing hands before starting to keep the meat from sticking, and place on the parchment-lined baking sheet.
Place in preheated oven and roast until the outsides are browned and they read 165°F on a meat thermometer (about 25 minutes).
Assembly
Place the cooked meatballs in the slow cooker. Top with the pepper sauce and cook on high for 2-3 hours (or on low for 5-6 hours).
When ready, cook the pasta al dente. Serve the peppered meatballs over the cooked pasta. Garnish with fresh parsley (optional).
Calories: 505kcal