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A white slow cooker filled with Slow Cooker Tortellini Meatballs in rich tomato sauce, garnished with fresh parsley.
Daniel

Slow Cooker Tortellini Meatballs

Tender Italian meatballs and cheese tortellini simmer all day in a rich marinara sauce for the ultimate hands-off comfort food dinner.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef 80/20 for best flavor
  • 0.5 lb Italian sausage mild or hot, casings removed
  • 0.5 cup breadcrumbs plain or Italian-style
  • 0.5 cup Parmesan cheese finely grated, plus more for serving
  • 1 large egg lightly beaten
  • 3 cloves garlic minced
  • 1 tsp dried Italian seasoning
  • 0.75 tsp salt
  • 0.5 tsp black pepper freshly ground
For the Sauce and Pasta
  • 48 oz marinara sauce 2 jars, good quality
  • 14.5 oz crushed tomatoes 1 can
  • 20 oz refrigerated cheese tortellini 1 package, do not use frozen
  • 0.25 cup fresh basil torn, for serving

Equipment

  • 6-quart Slow Cooker
  • Large Mixing Bowl
  • Rimmed Baking Sheet

Method
 

Prep
  1. In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Use your hands to mix gently until just combined - do not overwork or meatballs will be tough.
  2. Roll mixture into 20 meatballs, about 1.5 inches in diameter. Heat a large skillet over medium-high heat and brown meatballs in batches, 2-3 minutes per side, until they develop a crust. They do not need to cook through. Transfer to slow cooker.
  3. Pour marinara sauce and crushed tomatoes over the meatballs, gently stirring to coat. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until meatballs are cooked through and tender.
  4. About 15 minutes before serving, stir in refrigerated tortellini. Cover and cook on HIGH until pasta is tender, 12-15 minutes. The tortellini will absorb some sauce and should be plump and heated through.
  5. Taste and adjust seasoning with salt if needed. Ladle into bowls and top with fresh basil and extra Parmesan. Serve with crusty bread for soaking up the sauce.

Notes

For extra flavor, use a mix of beef and pork sausage rather than all beef. The quick browning step is worth it - it adds depth you cannot get from simmering alone. If your slow cooker runs hot, check meatballs at the low end of cooking time to prevent drying out. Leftovers keep well for 3 days; the tortellini will continue to absorb sauce so add a splash of water when reheating.