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A closeup view of the cooked polpette on a large white plate with parmesan cheese in the background.

Slow Cooker Polpette Recipe (Italian Meatballs)

Melissa
Are you looking for a delicious and easy Italian dinner option? Try this slow cooker polpette recipe! These flavorful Italian meatballs are sure to become a family favorite.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course dinner, entertaining, Main Course
Cuisine Italian
Servings 12 Meatballs
Calories 354 kcal

Ingredients
  

Meatballs

  • 1 lb Ground beef
  • 1 lb Ground Pork
  • 2 cups Homemade Breadcrumbs Made From Day Old Bread. Pulse day-old bread in the food processor until it resembles crumbs.
  • 2 eggs lightly beaten
  • ½ cup Parmesan cheese
  • 3 cloves Garlic minced
  • 1 tablespoon kosher salt
  • ½ teaspoon Italian seasoning

Sauce

  • 56 ounces Crushed San Marzano tomatoes
  • ½ cup Yellow onion finely chopped
  • ½ cup Dry Vermouth
  • 2 cloves Garlic minced
  • 2 tablespoon Extra virgin olive
  • 2 tablespoon Tomato paste
  • 1 tablespoon Fresh basil chopped
  • 1 teaspoon Kosher salt
  • 1 teaspoon Dried oregano
  • ¼ teaspoon Crushed red pepper flakes

Instructions
 

Meatballs

  • Add the day-old bread to a food processor and pulse until it resembles breadcrumbs.
  • In a large bowl combine your breadcrumbs, meat, and seasonings and mix well.
    1 lb Ground beef, 1 lb Ground Pork, 2 cups Homemade Breadcrumbs, ½ cup Parmesan cheese, 3 cloves Garlic, 1 tablespoon kosher salt, ½ teaspoon Italian seasoning
  • Next add the eggs and mix well.
    2 eggs lightly beaten
  • With your hands gently work all of the ingredients together.
  • With a small ice cream scoop (or about ⅛ cup), scoop out heaping scoops of your meatball mixture and gently roll the meatballs into round balls.
  • Repeat this until all the meatballs are made.
  • Set the meatballs aside.

Sauce

  • In a large saute pan over medium heat, add your olive oil, red pepper flakes, oregano, onions and garlic and cook for about 4-5 minutes or until the onions begin to soften.
    ½ cup Yellow onion, 2 cloves Garlic, 2 tablespoon Extra virgin olive, ¼ teaspoon Crushed red pepper flakes, 1 teaspoon Dried oregano
  • Add the vermouth and reduce by half.
    ½ cup Dry Vermouth
  • Now add your canned tomatoes and tomato paste and mix well.
    56 ounces Crushed San Marzano tomatoes, 2 tablespoon Tomato paste
  • Next, add fresh basil, kosher salt and stir well.
    1 tablespoon Fresh basil, 1 teaspoon Kosher salt
  • Pour the sauce into the slow cooker.
  • Now place meatballs into the slow cooker.
  • Cover and cook on low heat for 6 hours or until the meatballs are tender and cooked all the way through. Make sure to flip the meatballs halfway through the cooking time.

Nutrition

Calories: 354kcalCarbohydrates: 22gProtein: 20gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 84mgSodium: 1194mgPotassium: 684mgFiber: 3gSugar: 7gVitamin A: 413IUVitamin C: 14mgCalcium: 145mgIron: 4mg
Tried this recipe?Let us know how it was!