Crock Pot Cheese Tortellini And Meatballs With Vodka Sauce Food

ONE POT CHEESY TORTELLINI AND MEATBALLS

Steps:

• Melt butter with olive oil in a large saucepan or skillet.
• Add onions and garlic and sautee for about 3 minutes, stirring often.
• Add meatballs and brown on all sides.
• Add tortellini, crushed tomatoes, water, oregano and Italian seasoning. Bring to a boil, reduce heat to medium low and simmer for about 12 to 15 minutes OR until tortellini is cooked.
• Stir in 1/2 cup of mozzarella cheese.
• Sprinkle remaining cheese on top. Cover skillet and let simmer for 2 to 3 minutes or until the cheese is melted.
• Remove from heat and let stand for 10 minutes before serving.

CREAMY CROCK POT CHEESY TORTELLINI

Steps:

• Place your tortellini in a lightly greased 4-quart crock pot.
• Mix together your marinara sauce, cream cheese and fresh herbs.
• Pour your sauce mixture over your tortellini and stir all together.
• Lay your mozzarella slices on top and sprinkle your shredded parmesan on top.
• Cover and cook on low for 4 hours or high for 2 hours.

ITALIAN MEATBALLS IN VODKA SAUCE

Steps:

• To cook in a slow cooker: Heat a large frying pan over medium heat and add the oil. Add the meatballs and brown on all sides to create a beautiful crust, about 2 minutes per side. Transfer the meatballs to a plate. Deglaze the pan with the vodka and scrape up any brown bits from the bottom. Transfer the liquid from the pan to a slow cooker.
• Add the marinara sauce, heavy cream, salt and pepper to the slow cooker and stir to combine. Add the meatballs. Cook on high until the meatballs are cooked through and the sauce is thickened slightly, 2 to 4 hours. When ready to serve, top with fresh cheese and torn basil leaves.
• To cook on the stove top: Heat a large Dutch oven over medium heat and add the oil. Add the meatballs and brown on all sides to create a beautiful crust, about 2 minutes per side. Transfer the meatballs to a plate, leaving behind as much of the oil in the pot as possible. Add the vodka and cook for about 30 seconds to deglaze the pot, using a wooden spoon to scrape up any brown bits from the bottom.
• Add the marinara sauce, heavy cream, salt and pepper and stir to combine. Turn the heat to low, return the meatballs back to the pot and simmer until the meatballs are cooked through and the sauce is thickened slightly, 30 to 45 minutes. When ready to serve, top with fresh cheese and torn basil leaves.

SLOW-COOKER MEATBALLS AND TORTELLINI

Steps:

• In large bowl, mix Meatball ingredients. Shape mixture into 12 round meatballs.
• In 6-quart slow cooker, mix diced tomatoes, tomato paste, broth, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add meatballs to slow cooker.
• Cover and cook on High heat setting 3 hours or on Low heat setting 6 hours or until meatballs are completely cooked through.
• Add tortellini; cover and cook 10 to 15 minutes or until soft.
• Serve meatballs and tortellini with Parmesan cheese and basil.

MEATBALL TORTELLINI

Steps:

• In a 3-qt. slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well., Cook, covered, on low until tortellini are tender, 3-4 hours. Add vegetables during last half-hour of cooking.

CROCK POT CHEESE TORTELLINI AND MEATBALLS WITH VODKA SAUCE

Steps:

• Combine all ingredients except cheese in crock pot.
• Cook on low for 6 hours.
• Serve in bowls topped with cheese.
• Can also serve with garlic bread and a salad.

CHEESE TORTELLINI WITH MUSHROOMS

Steps:

• Thinly sliced mushrooms.
• Heat olive oil in a large pan over medium heat. Add garlic, shallots & salt. Cook 1-2 minutes.
• Add mushrooms, cook 3-4 minutes until softened. Pour in wine and bring to a boil.
• Add cooked pasta. Lift from bottom of pan, mix for about 4 minutes until well mixed and hot. Add basil and 1/2 of the cheese. Toss briefly.
• Turn into serving bowl. Garnish with remaining cheese and ground pepper.

SLOW COOKER MEATBALLS IN HOMEMADE SAUCE

Steps:

• To make the meatballs, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, until softened.
• Transfer the onions and garlic to a mixing bowl and let cool slightly.
• Stir in the egg, bread pieces, breadcrumbs, and seasonings. Let sit for 5 minutes.
• Mix in the ground beef, spinach, and parmesan.
• Using a meatballer or damp hands, form the mixture into 12-16 meatballs.
• Return the skillet to the stove. Add the meatballs in a single layer and cook 304 minutes per side, until browned.
• Add the sauce ingredients to your slow cooker. Stir well to combine. Gently add the meatballs to the sauce.
• Cover and cook on low for 4-6 hours.

CHEESY CROCKPOT TORTELLINI

Steps:

• Crumble the ground beef and Italian sausage together in a large skillet. Cook over medium-high heat until browned. Drain.
• Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 6 to 8 hours.
• Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

CROCK POT CHEESE TORTELLINI AND MEATBALLS WITH VODKA SAUCE

Steps:

• Combine all ingredients except cheese in crock pot. Cook on low for 6 hours.
• Serve in bowls topped with cheese.
• Can also serve with garlic bread and a salad.

CROCK POT CHEESE TORTELLINI AND MEATBALLS WITH VODKA SAUCE

Steps:

• Combine all ingredients except cheese in crock pot.
• Cook on low for 6 hours.
• Serve in bowls topped with cheese.
• Can also serve with garlic bread and a salad.