Mushroom and Mozzarella Meatballs and Spaghetti

I have posted some meatball recipes before but as I was contemplating fixing today’s dinner I realized: why not put them in the crock pot with the sauce to heat everything together?  It was a brilliant idea if I do say so myself.  It’s always so messy heating spaghetti sauce as it can splatter about if you heat too high and a longer heat time allows the sauce to infuse with the meatballs to perfection!

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I added my sauce and cooked meatballs to my slow cooker and heated on high for about 1 1/2 hours.  It was most likely ready sooner but I wasn’t.  Here’s my meatball recipe for today:

  • 3 cloves garlic – minced
  • 1/2 cup diced mushrooms
  • 1/4 cup diced bell pepper
  • 1 1/2 pounds ground beef
  • 2 eggs
  • 3/4 cup mozzarella cheese
  • 1/2 crushed red pepper
  • 1/4 black pepper
  • 1 tsp oregano
  • 1/2 tsp salt

Combine all ingredients in large bowl.  Form into meatballs; I made large meatballs today and go about 10 from the mixture.  Bake at 375 degrees until cooked through; about 30 minutes for large size.

Add to sauce and heat as desired; serve with cooked pasta.

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Enjoy ~ Kimberly

Baked Italian Meatloaf Pasta

I put some of the leftover meatloaf to use today as a substitute for meatballs.  This was my crock pot meatloaf  so it had a softer texture than oven baked meatloaf but the flavor worked perfectly.

  • 8 o.z pasta
  • 1 jar spaghetti sauce
  • leftover meatloaf ~ about a pound
  • 1 cup italian cheese blend

Cook pasta according to package.  Drain and add 2/3 of the spaghetti sauce.  Cut meatloaf into large chunks and stir in. Pour into buttered baking dish; top with italian cheese blend.  Bake at 350 degrees for 30 – 40 minutes until hot and bubbly.

Enjoy ~ Kimberly

Italian Cheesy Meatballs ~ Perhaps my best Meatballs yet

We had a craving for some meatballs today.  I’ve done a couple of different variations on meatballs but these were perhaps the best I’ve done so far.  Very moist and cheesy;  the spaghetti was terrific and I am sure the meatballs sandwiches will be delicious too.

Italian Cheesy Meatballs

  • 1 1/2 pounds ground beef
  • 4 slices white bread
  • 2 eggs
  • 1 Tbs Worcestershire sauce
  • 1/2 cup spaghetti sauce
  • 3 cloves minced garlic
  • 1 tsp marjoram
  • 1/2 cup mozzarella cheese

Combine all ingredients well.

Form into balls or I prefer to flatten a bit into patties; this will make them easier to eat when we make our meatball sandwiches and easier to catch on the spaghetti.

Bake at 375 degrees on foil lined baking sheet for about 30 minutes depending on size.  Mine were rather large; I made 14 so adjust time accordingly.

Remove from baking pan and place in sauce pan of spaghetti sauce; heat through.  The longer they soak in the sauce the better.  Serve with spaghetti or on sub buns for amazing meatball sandwiches!

Enjoy ~ Kimberly

Meatballs and Creamy Mushroom Sauce

These meatballs are very similar to the italian meatballs I made a few weeks ago.  I like the egg and cheese combination; it doesn’t make a moist meatball but they work very well with a variety of sauces without falling apart like some do. The mushroom sauce I made with this needs a little work I think; perhaps a beef broth or a little more seasoning will make it perfect.  I did enjoy this so I will post as I made it.  Add some cayenne or crushed red pepper to the sauce if you like a spicy kick; I went with a bit of crushed red.


  • 1 pound ground beef
  • 1/2 cup parmesan or other hard cheese ~ we used a spanish cheese I had picked up a while ago
  • 1/4 pound mushrooms ~ finely diced
  • 1 /4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • 1/2 tsp rosemary
  • 1 egg

Combine all ingredients.  Form into about a dozen large meatballs.  Bake at 375 degrees for 20 minutes; place meatballs in 2 quart casserole pan.

Creamy Mushroom Sauce

  • 3/4 pound mushrooms ~ sliced and/or diced
  • 2 cloves garlic ~ minced
  • 2 Tbs butter
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbs additional butter
  • 1 Tbs flour
  • 1 cup water ~ or broth
  • 1 cup cream

Sauté mushrooms in 2 Tbs butter until tender; about 10 minutes.  Once all liquid is absorbed add 1 Tbs butter and flour; stir until well flour is mixed and add water.  Heat until thickened.  Add cream; pour over meatballs and bake covered at 375 degrees for 30 minutes. Serve with noodles or rice.

Enjoy ~ Kimberly

Simple Italian Parmesan Meatballs

I think it was a jar of grated Kraft parmesan that first inspired these meatballs.  The recipe has since evolved into an even more delicious meatball; the basic cheese, beef, egg combination can’t be beat. I like paring these with either spaghetti or making meatball subs.  They also are a nice gluten-free option if your diet requires; pair with spaghetti squash and enjoy!

Italian Parmesan Meatball

  • 1 pound ground beef
  • 1 egg
  • 1/2 cup fresh grated parmesan
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp italian herbs

Mix together all ingredients.  Form into desired size meatballs; I made about 12 – 15 meatballs and left them a bit flat since we will be having meatball subs for dinner tomorrow. Spread onto baking sheet and bake at 350 degrees for 20 – 30 minutes depending on size of meatballs.  Remove from baking sheet and add to pan of spaghetti sauce and continue heating through.  These are great to make ahead; in fact the flavor is even better the next day as the sauce has even more time to flavor the meatballs.

Enjoy ~ Kimberly