Slow Cooker Tortellini Meatballs
Slow Cooker Tortellini Meatballs combine juicy meatballs with cheesy tortellini and rich tomato sauce.The crockpot allows the meatballs to become tender and flavorful with minimal effort.Cheese-filled tortellini adds a delicious creamy texture and extra heartiness.Italian herbs and Parmesan create a wonderfully savory finish.The recipe is ideal for busy weeknight dinners and family gatherings.Serve it with garlic bread or a crisp salad for a complete meal.
Ingredients
For the Meatballs
- 1 pound ground beef
- ½ pound ground Italian sausage
- ½ cup Italian-seasoned breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 2 tablespoons chopped fresh parsley
For the Crockpot
- 24–32 ounces marinara sauce
- ½ cup beef or chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 20 ounces refrigerated cheese tortellini
- ½ cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
Prepare the Meatball Mixture
- In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, black pepper, and parsley.Mix gently with your hands or a wooden spoon until just combined. Avoid overmixing because this can make the meatballs dense.
Shape the Meatballs
- Roll the mixture into approximately 1½-inch meatballs. Try to keep them similar in size so they cook evenly.
Prepare the Slow Cooker
- Pour about half of the marinara sauce into the bottom of the crockpot. Add the broth and sprinkle in the Italian seasoning and garlic powder.
Add the Meatballs
- Arrange the meatballs gently over the sauce. Pour the remaining marinara sauce over the top, making sure the meatballs are well coated.
Slow Cook
- Cover and cook on LOW for 4–5 hours, or until the meatballs are fully cooked and tender.For food safety, the meatballs should reach an internal temperature of 160°F (71°C) for ground beef and pork.
Add the Tortellini
- During the final 20–30 minutes, gently stir the refrigerated tortellini into the sauce around the meatballs.Cover and continue cooking until the tortellini is tender.
Add the Cheese
- Sprinkle mozzarella and Parmesan over the top. Cover for another 5 minutes, allowing the cheese to melt.
Garnish and Serve
- Garnish with fresh basil or parsley and additional Parmesan. Serve hot with garlic bread, toasted baguette, or a fresh green salad.
Notes
- Meat choice: A combination of ground beef and Italian sausage provides excellent flavor, but ground beef alone can also be used.
- Tortellini: Refrigerated tortellini works especially well because it cooks quickly.
- Frozen tortellini: Frozen tortellini can be used, although it may require additional cooking time.
- Marinara sauce: Choose a flavorful marinara because it forms the base of the finished dish.
- Avoid overmixing: Mix the meatball ingredients only until combined for tender meatballs.
- Add pasta late: Tortellini can become mushy if left in the slow cooker for several hours.
- Cheese: Freshly grated Parmesan gives the dish a richer savory flavor.
- Leftovers: Store leftovers in an airtight container in the refrigerator and reheat gently.