White meatballs in the slow cooker are a simple, succulent, and tasty second course: tender and delicious to serve with a good potato puree or vegetables. And with slow cooking, while they cook, you can focus on other things. You can put them on, go to work, and find dinner ready and hot upon your return home. For the recipe, I chose a classic and flavored the mixture with mortadella. Let’s head to the kitchen and prepare white meatballs in the slow cooker together.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz ground beef
- 5.3 oz ground pork
- 3.5 oz mortadella (sliced)
- 1 slice sandwich bread
- 1 egg
- 2 oz grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- as needed breadcrumbs
- as needed salt
Tools
- 1 Kenwood Chopper
- 1 Bowl
- 1 Slow cooker Crock-pot
Steps
Chop the mortadella. In a large bowl, mix the ground beef and pork with the egg, soaked and squeezed sandwich bread, chopped mortadella, Parmesan, and salt (be careful not to add too much salt as the Parmesan will already make the mixture flavorful). Work the ingredients well to obtain a well-mixed mixture. With wet hands, form small meatballs and roll them in breadcrumbs. Heat a little oil in a low-rimmed casserole and brown the meatballs on all sides, then transfer them (without overlapping) inside the slow cooker lightly greased with oil, add 20 ml of white wine, cover with the lid, and cook on low temperature (SLOW) for 4 hours. During cooking, a sauce will form that you can use to serve the meatballs, or you can serve them drier accompanied by a mustard sauce.
Notes
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