Spicy Slow Cooker Meatballs with Arrabbiata Sauce

Game day appetizers, Italian style. These spicy mini meatballs pack huge flavor, come together easily in a slow cooker or Crockpot, and are sure to please any crowd!

Instructions

Make the Meatballs:

1. In a medium bowl, combine breadcrumbs and milk; let them sit 1 minute to soften.
2. Add the ground beef, egg, garlic, parsley, Parmigiano, oregano, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork, or they’ll be tough.
3. Roll into small or medium balls (about 1½ tablespoons each). Set aside on a plate or tray while you finish shaping.
4. Heat a tablespoon of Bionaturae Extra Virgin Olive Oil in a skillet. Brown meatballs on all sides, 5–6 minutes. They don’t need to cook through, just a golden crust for flavor.

Slow Cook in Arrabbiata Sauce:

1. Pour a bit of Bionaturae Arrabbiata Sauce into the bottom of the Crockpot or slow cooker.
2. Add the meatballs in a single layer. They can be crowded, but you don’t want them packed. Cover with the remaining sauce and cook on HIGH for 2–3 hours, until meatballs are tender and fully cooked through.
3. Serve as an appetizer with toothpicks or in a large dish with a spoon. Garnish with fresh basil ribbons and grated Parmigiano Reggiano, as desired.