Zesty Italian Meatballs
A Slow Cooker Feast
Zesty Italian Meatballs are made with ground beef, a mix of tangy peppers, Parmesan cheese, and seasoning and herbs from a fantastic Italian beef packet. These can be baked and then simmer into deliciousness in your slow cooker.
This may be awkward but my Busia (Grandmother) passed away last week. We always gathered at her house in times of strife and in times of happiness.
She was always the ultimate hostess having snacks and food for us. This past Sunday the whole family was gathering at her home to make funeral plans and it dawned on me that there was no longer someone there to have food for my very large family to eat.
This is when I made these Zesty Italian Meatballs to bring.
I kind of threw this recipe together based off what I had on hand. I expected them to be good but I did not expect them to be THIS good.
All of my cousins have been asking me if I am going to put them up here on my recipe site so I decided to do it today. These were very easy to make, did not require a lot of ingredients, and they fed a crowd!
Louie’s Italian Beef Seasoning
Louie’s Italian Beef Seasoning has become a pantry staple for me. I find it most everywhere, but you can also order it online from them or on Amazon.
I use it as the directions on the packet say to make Italian beef with a chuck roast. I also do a play on sloppy joes with this seasoning packet, ground beef, and peppers and onions.
If you cannot find this I would add two packets of au jus seasoning from a brand like McCormick, and I would add a couple tablespoons of garlic powder and onion powder. You will also need to add some salt.
You do not have to add additional water if you use the McCormick Au Jus Packets.
You can also make the Italian Beef recipe on the Louie’s packet to use on my Italian Beef Salad. I love this salad and it actually would be a great salad to pair with these meatballs as well!
So Peppery
The two jars of peppers I use are pictured above. These are not really “burn your mouth” spicy but the pepperoncini does add some kick.
If you want to reduce the heat, you can eliminate the peperoncini or reduce the amount of the juice you use. You can also use another pickled type pepper of your choice.
I would encourage you to try it my way. You may be surprised.
Reduce If Needed
You can reduce this recipe by half if there are too many meatballs for you. I will also say that this freezes well cooked.
You can also freeze the meatballs uncooked and add the sauce later. This is a very versatile recipe.
I will say that these are very easy to eat so you may end up eating more than you think.
Zesty Italian Meatballs Recipe
Zesty Italian Meatballs are the perfect simmering slow cooker snack or meal. Made with ground beef, Parmesan cheese, a packet of seasoning mix, and your favorite jar of marinara.
Ingredients
- 3 lbs. of ground beef (I use the 85/15 mix)
- 1 packet of Louie's Italian Beef Seasoning (3 ounce) *pictured and linked in post before recipe card along with alternatives
- 2 packages of shredded Parmesan Cheese (8 ounces each)
- 2 Eggs
- 2 tablespoons of Dried Parsley
- 1 jar of Pepperoncini (12 ounces)
- 1 jar of mild Roasted Red Peppers (10 ounce)
- 1 jar of your favorite Marinara (40 ounces) I use Rao's Brand or Aldi brand
- 2 cups of Water
Instructions
- In a large bowl add the meat, eggs, Louie's seasoning packet, Parmesan cheese, dried parsley, and a splash of the juice from the pepperoncini peppers. (Approximately one tablespoon)
- Prepare one or two baking sheets, mix the meat until combined well but do not over-mix. Form meatballs about 1.5 inches to 2 inches thick. A reminder that they will shrink when cooking. Bake at 350° for 15 to 20 minutes, adjust the cook time to how your stove temps and how big you roll your balls.
- In a slow cooker, add the jar of marinara. I usually add the water to the jar and shake to get all the sauce out. Add the jar of red peppers and the juices the peppers are in. Drain the pepperonicini peppers half way and add the remaining juice and all the peppers. Mix all this well.
- Pull the meatballs from the oven and add them and the drippings to the slow cooker. Cook on high two hours, then it can be kept on low for 6 to 8 hours.
- Serve with good bread and butter, your favorite pasta, or on their own!
- *If you want to skip the oven completely, after rolling the meatballs, let them rest for 20 minutes, then add them to the slow cooker and cook on high heat for 4 hours before switching to low, then it can be kept at low 6 to 8 hours.