Crockpot Marry Me Meatballs

Ingredients

• 1.5 lb Frozen meatballs
• 15 oz Alfredo sauce (1 jar)
• 0.5 tsp Black pepper
• 0.5 tsp Dried oregano
• 0.5 tsp Dried thyme
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 0.25 tsp Red pepper flakes
• 0.333 cup Sun-dried tomatoes (Chopped)
• 0.333 cup Parmesan cheese (Finely grated; reserve additional Parmesan for topping if desired)
• 0.5 cup Milk (Add another splash before serving if the sauce separates)
• Dried parsley (For topping, to taste)
• Mashed potatoes or rice (For serving)

Steps

1. 1

   Place the frozen meatballs in a slow cooker. Pour the jar of Alfredo sauce over them and stir gently to coat.

2. 2

   Add the black pepper, dried oregano, dried thyme, onion powder, garlic powder, smoked paprika, and red pepper flakes. Stir so the seasonings are distributed through the sauce.

3. 3

   Add the chopped sun-dried tomatoes, grated Parmesan cheese, and milk to the slow cooker. Stir everything together until evenly combined.

4. 4

   Cover and cook on LOW for about 4 hours, until the meatballs are heated through and the sauce is hot and creamy. Avoid prolonged cooking beyond this time so the sauce does not overheat or separate.

5. 5

   Check the sauce before serving. If oil from the sun-dried tomatoes has caused separation, stir in another splash of milk until the sauce comes back together.

6. 6

   Top the meatballs with additional Parmesan cheese and dried parsley. Serve over mashed potatoes or rice.

Notes

The recipe uses frozen, fully cooked meatballs. The author notes that sun-dried tomato oil may cause the sauce to separate; add a splash of milk and stir before serving. Serve with mashed potatoes or rice.

Nutrition per serving

• main
• slow-cooker
• crockpot
• easy dinner
• comfort food