Ingredients
Scale
- 24 oz precooked frozen meatballs
- 1 can 28 oz crushed tomatoes
- 1 can 8 oz tomato sauce
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon honey
- 1/4 cup heavy cream
Instructions
- Combine crushed tomatoes, tomato sauce, sea salt, garlic powder, dried basil, and honey in the slow cooker and stir well.
- Add the frozen meatballs to the mixture.
- Cover the slow cooker and cook on high for 2-4 hours or on low for 4-8 hours until heated through.
- Stir in the heavy cream and mix well to combine.
- Serve warm with pasta or preferred side.
Notes
Feel free to adjust the seasoning according to your taste.
This dish works wonderfully with any type of pasta or on a sub roll for meatball sandwiches.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 960mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg