Crock Pot Meatballs and Tortellini
A comforting dish of savory meatballs and tender tortellini simmered in rich marinara sauce, perfect for family dinners.
Ingredients
Meatball Mixture
- 1 pound ground beef or turkey Feel free to use a leaner option for a healthier version.
- 1/2 cup breadcrumbs Substitute with panko for an extra crunch.
- 1/4 cup grated Parmesan cheese For a dairy-free option, try nutritional yeast.
- 1 large egg Flaxseed meal mixed with water also works as a great egg substitute.
- 1 teaspoon garlic powder Infuses a lovely aroma and depth of flavor into the meatballs.
Sauce and Pasta
- 1 jar marinara sauce (24 ounces) Opt for a homemade version or your favorite store-bought sauce.
- 1 package cheese tortellini (9 ounces) Fresh or frozen works wonderfully.
Instructions
Preparation
- In a large mixing bowl, combine the ground beef (or turkey), breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and pepper. Use your hands to mix gently until everything is well incorporated.
- Shape the mixture into bite-sized meatballs (about 1 inch in diameter). For added flavor, you can sauté them in a skillet with a bit of olive oil for 5 minutes before adding them to the Crock Pot.
- Pour the marinara sauce into the Crock Pot and sprinkle the meatballs on top. Make sure they are well-coated in sauce.
Cooking
- Set your Crock Pot to low for 4 hours or high for 2 hours.
- About 15 minutes before serving, stir in the tortellini. Cover and allow it to cook until tender.
Notes
For a healthier option, use ground turkey or chicken for leaner meatballs and sneak in finely chopped vegetables. Spice it up with Italian seasoning or red pepper flakes, and make it cheesy by adding mozzarella or provolone just before serving.