Low & Slow Asiago Meatballs #SundaySupper

Today’s #SundaySupper is all about cooking Low & Slow. This of course, prompted me to pull out the crockpot and whip up a batch of these delicious Asiago Meatballs. They are a favorite around our house as an appetizer, snack or even as a main dish. Our favorite part about these meatballs, is they can be changed up with herbs and spices to change flavor and taste. Make the recipe and add a teaspoon or so of the listed items to the sauce, before adding the meatballs.

Crockpot Asiago Meatballs

Crockpot Asiago Meatballs

  • Mexican - Use jalapeno’s and cilantro.
  • Italian - Use oregano, basil, thyme.
  • French – Use bay leaf, parsley and thyme.
  • Asian – Cumin, Five Spice and/or Tumeric
  • Portuguese – Garlic, Coriander and Parsley. Add some chopped Chorizo… amazing!

The other part that is great about this dish, is simply that it can cook all day and you have the makings for a great after school snack or even the beginning of a great dinner. We love to serve these cheesy Asiago Meatballs over pasta (add 1 cup of heavy cream and 1/4 cup of butter to sauce before adding meatballs) or brown rice.

As an appetizer, they go fast! You can either put them out on a platter with toothpicks or leave them in a small crockpot with a jar of toothpicks next to the crockpot. People love them, and might even wish to put a few on their plate at a time, so make sure you have a large serving spoon nearby too.

Asiago Meatballs
 
Prep time
Total time
 
Author:
Serves: 2-3 lbs of Asiago Meatballs
Ingredients
  • 1 cup of chicken broth
  • 1 can of diced roasted tomatoes, drained
  • 16 ounce container of sour cream
  • 2 cups of asiago cheese, shredded
  • 1¼ cup of mayonnaise
  • 6 oz cream cheese (this time we used Savory Garlic Philadelphia Cooking Creme)
  • 1 tablespoon minced garlic (we left it out because we used the cooking creme)
  • 1 cup of green onions, thinly sliced
  • 2-3 teaspoons of herbs (your choice - we used cilantro and basil)
  • 1 package (2 to 3 pounds) fresh or frozen, fully cooked meatballs
Instructions
  1. In a saucepan mix together all ingredients, except meatballs and allow to simmer, stirring frequently, for about 5 to 10 minutes.
  2. If you want to serve the meatballs over a pasta or rice, add 1 cup of heavy cream and ¼ cup of butter to the sauce too.
  3. Add the meatballs to a crockpot set to low. Pour the sauce over the meatballs, cover and cook for 3-4 hours before serving.

 

 

Don’t forget to check out the fabulous line up of recipes for today’s Low and Slow #SundaySupper

Low & Slow Breads & Starters:

Low & Slow Mains:

Low & Slow Sides:

Low & Slow Desserts:

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Don’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here ? Food & Wine Conference

Comments

  1. says

    These look great! I love the twist on traditional crock-pot meatballs. These look so creamy and delicious plus I love all the variations!

  2. says

    Meatballs are always great as an appetizer. I love asiago cheese, and these sound like they would be amazing. I liked that you included the different spices and ingredients to add different flavors. I will have to try some of these out!

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