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Slow Cooker Veal Meatballs

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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. Veal is lean and rich in nutrients and high in protein, making it a nice option!  

Slow Cooker Veal Meatballs in bowl.

SLOW COOKER VEAL MEATBALLS

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.

Slow Cooker Veal Meatballs on plate.

This meal works great as a weeknight dinner for your family, a special occasion dish or even as an appetizer.

You can make these meatballs for a party and use the sauce to serve them with and dip the meatballs in.

Just plate the meatballs, add toothpicks and let your guests dive in.

I think these would be especially fun at a holiday party and very festive.

I think that a lot of people don’t make veal because they are intimidated or don’t know how to cook with it. It is actually very easy and a lean, vitamin rich protein source.

My parents actually love veal and often made Veal Parmesan when I was a kid.

Slow Cooker Veal Meatballs with parmesan cheese.

IS VEAL HEALTHY FOR ME?

  1. Veal is rich in nutrients – protein, zinc, niacin, vitamins B-12 and B-6. It is a great way to add rich nutrients to your diet. If you are looking to incorporate more veal you should also try these Easy Italian Veal Chops or this Veal Piccata.
  2. Veal is extremely lean, with a 3 ounce serving only containing an average of 5.6 grams of fat and 160 calories.
  3. Veal has  veal 30.7 grams of protein in a 3-ounce pieces of top round. That makes for a great, protein packed meal!

Slow Cooker Veal Meatballs in crockpot.

TIPS FOR COOKING VEAL:

  1. Savor the flavor: You can marinate veal in the refrigerator for up to five days for chops, roasts or steaks.
  2. 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.
  3. Trim the fat after cooking! To preserve juiciness, leave a thin layer of fat on roasts, chops and steaks.
  4. 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

Slow Cooker Veal Meatballs with parsley.

HOW ARE VEAL CALVES RAISED?

Seven hundred farm families raise veal calves in the United States.  

Veal farmers purchase dairy calves when they weigh 100 pounds and raise them until they are 5-6 months old.

Veal calves live indoors, protected from extreme heat and cold, in group pens where they can socialize and receive food and veterinary care. 

Veal calves are fed nutritionally-balanced milk or soy-based diets.

These specially-controlled diets contain iron and 40 other essential nutrients, including amino acids, carbohydrates, fats, minerals and vitamins.

Slow Cooker Veal Meatballs  with spoon.

Slow Cooker Veal Meatballs with parsley.

Slow Cooker Veal Parmesan Meatballs

Yield: 30 Meatballs
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

Slow Cooker Veal Parmesan 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. Veal is lean and rich in nutrients and high in protein, making it a nice option!  

Ingredients

For the sauce:

  • 28 oz. crushed tomatoes
  • 2 - 15 oz. can diced tomatoes
  • 1 Tablespoons dried basil
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 2 bay leaves
  • 1/4 teaspoon crushed red pepper {optional}
  • 3 garlic cloves, minced
  • 1/2 sweet onion, chopped
  • 1 Tablespoons sugar

For the veal 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

Instructions

  1. Put all of the sauce ingredients into the slow cooker and stir.
  2. 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.
  3. Cook on low for 6-8 hours or high for 4 hours.
  4. 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.
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. 

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Katherine A Dietz

Monday 1st of March 2021

I have sent several comments but no replies?

Julia

Monday 1st of March 2021

Hi there! I did respond to your comment but maybe you aren't able to view. I just emailed you!

Katherine A Dietz

Friday 26th of February 2021

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

Julia

Friday 26th of February 2021

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!

Tom Hess

Monday 1st of October 2018

Do you use fresh Parmesan or a Kraft type?

Julia

Monday 1st of October 2018

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.

Brianne @ Cupcakes & Kale Chips

Friday 3rd of November 2017

I have to make these for my husband!!

Julia

Friday 3rd of November 2017

Hope you like them! They are really good.

tanya schroeder

Friday 27th of October 2017

I have never r tried cooking with veal! This recipe looks so good, seems like the perfect way to try veal!

Julia

Sunday 29th of October 2017

It is so easy and so tender! You should try them.

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