It has been quite the month of slow cooker recipes for me. Dinner, dip, dessert… I think I’ve proved that the slow cooker really is a versatile kitchen appliance!! And I’m back with one more slow cooker recipe that I think you will love.
I know that a lot of times, people are only after the dump and stir type slow cooker meals. This one is a little bit more involved, but I promise you it’s worth it. This is a great meal idea for one of those days when you have a busy evening ahead, but you have a little bit of time during the day to prepare the meatballs. Or better yet, prepare the meatballs on a day when you have time, freeze them, and pull them out on a busy day!
You start with a pretty basic meatball. I left out the Italian seasonings, and seasoned simply with salt and pepper. I wasn’t paying enough attention and I ended up forgetting to add an egg, and I added twice as many onions as needed, but they still worked out just fine.
Instead of an Italian-style sauce, I added the flavors that I love from my favorite hamburgers. Tomato sauce for the ketchup, yellow mustard, chopped onions and chopped pickles. The pickle flavor really helped to bring the cheeseburger flavor around.
The cooked meatballs are added to the sauce, and then slow cooked for a few hours, until the meatballs and sauce are nice and hot. Serve the meatballs on rolls and melt cheddar cheese on top to give them the cheeseburger aspect. I considered adding chopped lettuce and tomatoes, but I’m glad I kept it simple. The flavors really stood out, and these were our favorite meal of the week!!
You can find the original recipe HERE. And here are the changes that I made:
*In the meatballs, I left out the oregano.
*In the sauce, I doubled the yellow mustard to 2 tablespoons.
*I also omitted the chili powder and hot pepper sauce, and added 1/3 cup of diced pickles.
*I substituted shredded cheddar cheese for the mozzarella cheese.