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Slow Cooker Veal Meatballs are tender meatballs that simmer in a rich tomato sauce and create a hearty, delicious meal perfect for a weeknight meal or a special occasion.
I wish you guys could have smelled these Slow Cooker Veal Meatballs simmering away. The smell was heavenly and was tempting me to lift that slow cooker lid for a taste of the sauce. Of course one of the rules with a slow cooker is you don’t open the lid and you cook your recipe low and slow.
I love making meatballs in the slow cooker because it is so easy to do.
For this recipe you add the sauce ingredients into the slow cooker, mix up your meatball ingredients, roll the meatballs, submerge them into the sauce and set that slow cooker to do it’s job.
You will have a hearty, flavorful meal on the table and people won’t even realize you let the crockpot do all the work.
Many of you have tried my veal recipes like these veal stuffed shells, easy Italian veal chops recipe and this Slow Cooker Veal Meatballs.
Tips for Cooking Veal:
- Savor the flavor: You can marinate veal in the refrigerator for up to five days for chops, roasts or steaks.
- For the best braised or stewed dishes: brown slowly to develop rich flavor, cover tightly to retain steam, and simmer gently over a very low heat.
- Trim the fat after cooking! To preserve juiciness, leave a thin layer of fat on roasts, chops and steaks.
- You don’t have to be an expert chef to create a delicious meal using veal. It can be sautéed, stir-fried, braised, stewed, grilled or broiled. Choosing the right method of preparation is important. But regardless of how you choose to prepare your veal, just keep one thought in mind: “The key to veal is not to overcook.” – Executive Chef, Ritz-Carlton Dining Room, Boston
Storage Tips
Store the leftovers in an airtight container for up to 4 days. You can reheat in the microwave or a skillet.
More Beef Recipes
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Slow Cooker Veal Meatballs
Ingredients
- 28 oz. crushed tomatoes
- 2 – 15 oz. diced tomatoes
- 1 Tablespoons dried basil
- 2 teaspoons oregano
- 1 teaspoon thyme
- 2 bay leaves
- 1/4 teaspoon red pepper, {optional}
- 3 garlic cloves, minced
- 1/2 sweet onion, chopped
- 1 Tablespoons sugar
- 1 pound ground veal
- 1/4 cup soft bread crumbs
- 1 egg, slightly beaten
- 2 tablespoons parsley, finely chopped
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon crushed red pepper , {optional}
- 1 garlic , minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1/4 cup Parmesan cheese
Instructions
- Put all of the sauce ingredients into the slow cooker and stir.
- In a large mixing bowl combine the meatball ingredients. Using a cookie scoop or your hands form the veal into 1-inch meatballs and submerge into the sauce in the slow cooker.
- Cook on low for 6-8 hours or high for 4 hours.
- Once the meatballs are done cooking serve them with the pasta of your choice along with fresh parsley, basil and parmesan cheese. You can also serve the meatballs as an appetizer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own. Thanks for supporting the brands that make A Cedar Spoon possible.
Can I freeze leftovers? This was delicious, thanks for a unique recipe using veal. How would you freeze & for how long? Thanks.
You cna freeze these! I would store in an airtight container for up to 3 months. Glad you enjoyed them!
I have sent several comments but no replies?
Hi there! I did respond to your comment but maybe you aren’t able to view. I just emailed you!
I have several questions, do you drain the diced tomatoes? Can I use dried parsley and if so how much? Is the Thyme ground or leaves? Does the Parmesan go in the meatballs or just over the top of the dish? Is the parmesan grated or shredded ? What kind of noodles are those and where can I buy them? And lastly how do i read previous comments?
Thanks for your prompt response. Katherine
Hi there, If you aren’t seeing comments then that means there are no previous comments. To answer your questions- I did not drain the tomatoes. Yes- you can do dried parsley. I would suggest maybe 1 teaspoon to start. For the thyme I did dried.
The grated Parmesan goes into the meatballs. You will combine the following together and shape into the meatballs:
1 pound ground veal
1/4 cup soft bread crumbs
1 egg, slightly beaten
2 tablespoons finely chopped fresh parsley
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon crushed red pepper {optional}
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup Parmesan cheese
The noodles were a thicker noodle that I found at my local grocery store. They were an Italian style thick noodle- hopefully you can find them. I shop at Giant Eagle in Ohio.
Hope that helps!
Do you use fresh Parmesan or a Kraft type?
I use freshly grated but I use the kind that is very small {which is just like the kind you buy in a container made by Kraft}. So either works. You don’t want shredded thought you want it to be very small, and finely grated.
I have to make these for my husband!!
Hope you like them! They are really good.
I have never r tried cooking with veal! This recipe looks so good, seems like the perfect way to try veal!
It is so easy and so tender! You should try them.
Slow cooker meatballs are so good and make the house smell amazing!
It seriously smelled amazing! I almost couldn’t contain myself from digging in.
I have never made veal at home. I think I need to change that!! Beautiful meal!
Oh my goodness! This recipe is a must-try! Thanks for sharing!!
You are welcome Suzy! I hope you like it.