Creamy Meatball and Tortellini
This creamy, hearty slow cooker meatball and tortellini dish is easy to prepare, making it perfect for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 24-32 pieces Frozen beef or turkey meatballs Use depending on size.
- 12 ounces Cheese tortellini Refrigerated or shelf stable.
- 28 ounces Crushed tomatoes or marinara sauce Both options are suitable.
- 4 cups Low sodium chicken or beef broth Used to stretch sauce.
- 1 cup Heavy cream or half and half For creaminess.
- 1 medium Onion Chopped.
- 4 cloves Garlic Minced.
- 1 tablespoon Italian seasoning For flavor.
- 1 teaspoon Salt To taste.
- 1 teaspoon Black pepper To taste.
- 1 teaspoon Red pepper flakes For a slight kick.
- 3 cups Baby spinach For color and freshness.
- 1/2 cup Parmesan cheese For finishing.
- 1/2 cup Mozzarella cheese For finishing.
Instructions
Preparation
- Layer the meatballs in your slow cooker.
- Pour in crushed tomatoes and broth.
- Add onion, garlic, and seasonings. Stir gently.
Cooking
- Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the meatballs are hot and the sauce has deepened in flavor.
- Stir in cream.
- Add tortellini and cook on high for 15 to 25 minutes, just until the pasta is tender. Do not overcook.
- Fold in spinach until it wilts.
- Finish with Parmesan and a handful of mozzarella.
- Taste and adjust seasoning. Serve right away while it is saucy and perfect.
Notes
Tip: Keep a couple of slow cooker staples on hand so you can throw dinner together anytime. Using frozen meatballs reduces meal prep time significantly. To prevent overcooking, add tortellini at the end.