Slow Cooker Creamy Marry Me Meatballs

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Prep Time:10

Cook Time:5

Total Time:5 10

Ingredients

1 (32-ounce) bag frozen homestyle meatballs
2 tablespoons unsalted butter
4 cloves garlic minced
1 (10.5-ounce) can cream of chicken soup
1½ cups chicken broth
1 cup heavy cream
½ cup chopped italian seasoned oil-packed sun-dried tomatoes drained
¼ teaspoon crushed red pepper flakes optional
1 cup freshly grated Parmesan cheese
2 cups chopped fresh spinach

Garnish

Chopped fresh parsley
Freshly grated Parmesan cheese

Instructions

Step 1: Add the Meatballs to the Slow Cooker - Place the frozen homestyle meatballs directly into a 6 quart slow cooker. There is no need to thaw them first, which is one of the reasons I keep this recipe in mind for busy days. Spread them out into a fairly even layer so the sauce can work its way around them as they heat. If they are piled a little, that is completely fine. The slow cooker will still do its job.
Step 2: Melt the Butter and Wake Up the Garlic - Set a medium saucepan over medium heat and melt the butter. Add the minced garlic and cook it for about 30 seconds, stirring as it becomes fragrant. You are not trying to brown the garlic here. You just want to take away that raw edge and let the butter pick up all of its savory flavor. Once you can really smell the garlic, it is ready for the next ingredients.
Step 3: Whisk Together the Creamy Sauce - Add the cream of chicken soup, chicken broth, heavy cream, and crushed red pepper flakes to the saucepan. Whisk everything together until the mixture is smooth and creamy. It may seem a little loose at this stage, and that is exactly what you want. The sauce will thicken as the meatballs cook, and the Parmesan added near the end gives it even more body.
Step 4: Stir in the Sun Dried Tomatoes - Stir the chopped sun dried tomatoes into the warm sauce. I like chopping them into small pieces because it means nobody gets one giant chewy tomato on a fork. Instead, you get little tangy bites scattered throughout the entire meal. The tomatoes also add enough brightness to keep the creamy sauce from tasting too heavy.
Step 5: Pour the Sauce Over the Meatballs - Pour the sauce evenly over the frozen meatballs in the slow cooker. Use a spoon to gently move a few meatballs around if needed so the sauce can settle between them. Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. If you happen to be nearby, give everything a gentle stir about halfway through. If the afternoon gets away from you and you forget, dinner will still be fine.
Step 6: Melt in the Parmesan - During the final 15 minutes of cooking, stir in the freshly grated Parmesan cheese. Give it a minute or two to melt into the hot sauce, then stir again until everything looks creamy and smooth. Adding the Parmesan near the end keeps the sauce from becoming grainy and gives you that silky coating you want around every meatball.
Step 7: Fold in the Spinach and Finish - Add the chopped spinach and gently fold it into the sauce. Put the lid back on and let the spinach cook just until wilted, which should only take a few minutes in the heat of the slow cooker. Spoon the meatballs and plenty of sauce over your favorite side, then finish everything with chopped parsley and another sprinkle of freshly grated Parmesan. This is the point when my family usually starts hovering around the kitchen asking if dinner is ready.

Notes

Substitutions

Italian style meatballs: You can use Italian style frozen meatballs instead of homestyle if you want a little more seasoning in every bite.
Half and half: Replace the heavy cream with half and half for a slightly lighter sauce, though it will not be quite as rich.
Kale: Chopped kale can replace the spinach, but give it a little more cooking time so the leaves become tender.
Romano cheese: Replace part of the Parmesan with Romano if you enjoy a sharper, saltier cheese flavor.
Cream of mushroom soup: Use cream of mushroom soup instead of cream of chicken for a deeper, earthier sauce.
Turkey meatballs: Frozen turkey meatballs can work nicely when you want a lighter meat option while keeping the same creamy sauce.

Variations

Bacon Marry Me Meatballs: Stir in 6 slices of cooked, crumbled bacon during the final 15 minutes for a smoky, salty bite that fits right into the creamy sauce.
Mushroom Marry Me Meatballs: Add 8 ounces of sliced baby bella mushrooms during the final 2 hours of cooking so they have time to soften and soak up the sauce.
Spicy Marry Me Meatballs: Double the crushed red pepper flakes and add a few dashes of hot sauce before serving if your family likes a little more heat.
Marry Me Meatball Subs: Spoon the meatballs onto toasted hoagie rolls, add plenty of sauce, top with sliced mozzarella, and broil until the cheese is melted and bubbly.
Extra Spinach Meatballs: Add another cup or two of chopped spinach at the end if you want to work more greens into dinner without changing the overall flavor much.
Creamy Herb Meatballs: Stir in chopped fresh basil just before serving for a bright Italian inspired finish that works especially well with pasta.

Tips and Tricks

Choose homestyle meatballs for a tender bite: Their mild seasoning lets the garlic, Parmesan, and sun dried tomato sauce stay front and center.
Grate the Parmesan yourself: Freshly grated Parmesan melts into the sauce much more smoothly than many packaged shredded cheeses.
Drain the tomatoes well: A little seasoned oil is fine, but too much can make the finished sauce feel oily instead of creamy.
Chop the tomatoes small: Smaller pieces spread their tangy flavor through the whole slow cooker instead of collecting in a few bites.
Keep the lid closed while cooking: Every peek lets heat escape and can stretch out the cooking time, so leave things alone as much as you can.
Thicken the sauce at the end: If you want it a little thicker, remove the lid during the final 15 minutes while the Parmesan melts in.
Add spinach last: Fresh spinach only needs a few minutes to wilt, and adding it late keeps the color brighter and the texture tender.
Taste before adding salt: Parmesan, broth, soup, and frozen meatballs can all bring plenty of salt, so you may find the finished dish needs none at all.

Serving Ideas

Mashed potatoes: Spoon the creamy meatballs over fluffy mashed potatoes and let the sauce settle into all those little buttery ridges.
Buttered egg noodles: Wide egg noodles are simple, kid friendly, and excellent at carrying plenty of Parmesan sauce.
Steamed rice: White or brown rice turns the meatballs into an easy bowl dinner and soaks up the extra sauce beautifully.
Creamy polenta: Soft polenta makes this feel like a cozy restaurant style meal while still being very manageable at home.
Crusty bread: Put a basket of warm bread on the table because nobody should have to leave that last spoonful of garlic Parmesan sauce behind.
Roasted broccoli: A simple tray of roasted broccoli gives the plate some green and its crisp edges are a nice contrast to the creamy meatballs.
Green salad: A bright salad with a tangy vinaigrette balances the richness of the sauce and keeps the whole meal from feeling too heavy.

Storage and Make Ahead Tips

Refrigerate leftovers promptly: Store cooled meatballs and sauce in an airtight container in the refrigerator for up to 4 days.
Reheat gently: Warm leftovers on the stovetop over low heat or in the microwave in shorter intervals so the cream sauce stays smooth.
Loosen thickened sauce: Add a small splash of chicken broth or heavy cream while reheating if the sauce becomes thicker after chilling.
Freeze for later: Place the cooked meatballs and sauce in a freezer safe container and freeze for up to 3 months.
Thaw overnight: Move frozen leftovers to the refrigerator the night before you plan to reheat them for the best texture.
Prep ingredients ahead: You can chop the sun dried tomatoes, mince the garlic, grate the Parmesan, and wash the spinach ahead of time so assembly takes only a few minutes.
Keep Parmesan separate when possible: If you know you are preparing components ahead, grate the Parmesan and refrigerate it separately until the final stage of cooking.

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Servings: servings