This page brings together five meatball dishes with different sauces, seasonings, and cooking methods. Some are made in the slow cooker, while others are baked or finished in a skillet.
The recipes range from hearty stew and gravy-based meals to a chicken ricotta version with spinach Alfredo and a noodle bake topped with Swiss cheese.
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- Slow Cooker Meatball and Potato Stew
- Slow Cooker Mississippi Meatballs
- Slow Cooker Salisbury Steak Meatballs
- Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
- Swedish Meatball Noodle Bake
Slow Cooker Meatball and Potato Stew
Slow Cooker Meatball and Potato Stew layers frozen fully cooked meatballs over peeled russet potato chunks, then coats everything with condensed cream of mushroom soup, beef broth, and dry onion soup mix. The slow cooker is lightly greased first, and the ingredients are arranged without stirring so the sauce can settle between the layers as they cook.
After several hours on LOW or a shorter stint on HIGH, the potatoes become tender and the sauce thickens around the stew. A gentle stir before serving coats the potatoes evenly, and a little extra broth can be added if the mixture is too thick.
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Slow Cooker Mississippi Meatballs
Slow Cooker Mississippi Meatballs starts with frozen homestyle meatballs in the slow cooker, then adds a mixture of au jus gravy mix, ranch dressing mix, water, and pepperoncini juice. Sliced butter and whole pepperoncini peppers go on top, giving the dish a rich, tangy finish as it cooks.
The meatballs are stirred every 30 minutes during the LOW cook so they stay coated in sauce. When served hot, the sauce is spooned over the top, making this a simple slow cooker option with a bold, savory profile.
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Slow Cooker Salisbury Steak Meatballs
Slow Cooker Salisbury Steak Meatballs begins with homemade meatballs made from ground beef, egg, breadcrumbs, onion powder, garlic powder, salt, and pepper. They are shaped into 1 to 1.5 inch balls, then browned in olive oil before going into the slow cooker with sliced onions and mushrooms.
Beef broth and Worcestershire sauce form the cooking liquid, and the meatballs simmer on low until tender. Near the end, a cornstarch slurry is stirred in and the dish is cooked a little longer so the gravy thickens around the meatballs and vegetables.
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Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce combines ground chicken, ricotta, Parmesan, breadcrumbs, garlic, parsley, and seasonings into golf ball-sized meatballs. They are baked on a parchment-lined sheet at 400°F until golden brown and fully cooked, then folded into a creamy sauce.
The sauce is made by cooking chopped spinach in olive oil, then stirring in heavy cream, Parmesan, milk, nutmeg, salt, and pepper over medium heat until thickened. Once the meatballs are added and coated, the dish can be served over pasta, mashed potatoes, or rice.
Get the full Southern Style Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce recipe
Swedish Meatball Noodle Bake
Swedish Meatball Noodle Bake starts with meatballs mixed from ground beef, breadcrumbs, egg, grated onion, nutmeg, garlic powder, salt, and pepper. They are browned first for extra flavor, while egg noodles are cooked separately until just shy of al dente and then drained.
A skillet sauce of beef broth, heavy cream, and Worcestershire sauce is simmered until slightly thickened, then poured over the noodles and meatballs in a greased baking dish. Swiss cheese goes on top before baking, and the finished casserole is rested briefly and garnished with parsley.
