Recipe Variations
Mix and match meats: Try making the meatballs with all ground beef, turkey or chicken instead of the four-meat combo for a lighter or simpler version. Or, make up your own combination!
Change the cheese: Tuck other types of cheese, like cubes of provolone, fontina or pepper jack, into the centers of the meatballs for a melty twist.
Make it spicy: Add a pinch of crushed red pepper to the meatball mixture or sauce, or blend in hot Italian sausage for an extra kick.
Experiment with other sauces: Try another red pasta sauce like a smoky tomato sauce, spicy arrabbiata or a roasted red pepper sauce instead of marinara and salsa for a different flavor profile.
How to Store Twisted Italian Meatballs
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to four days. Keep cooked pasta in a separate container to prevent it from becoming mushy.
Can you freeze twisted Italian meatballs?
Yes! You can freeze the meatballs and sauce in a freezer-safe container for up to three months. Just be sure to let the recipe cool slightly before storing. Thaw overnight in the fridge before reheating.
How do you reheat twisted Italian meatballs?
To reheat, warm the meatballs and sauce gently on the stovetop or in the microwave, then toss with freshly cooked (or reheated) pasta before serving.
Twisted Italian Meatball Tips
Can I make the meatballs ahead of time?
Yes! You can mix and shape the meatballs a day in advance and keep them covered in the refrigerator until it’s time to start the slow cooker. When ready, layer them in the slow cooker with the marinara and salsa, and slow-cook according to the recipe directions.
What other types of pasta work with twisted Italian meatballs?
While pappardelle is perfect for holding the hearty sauce and meatballs, you can also serve twisted Italian meatballs over spaghetti, rigatoni, fettuccine or penne. Any sturdy pasta shape that can cradle the sauce and hearty meatballs will work.
What can you serve with twisted Italian meatballs?
Round out this meatball dinner with a simple green salad, Caesar salad or roasted vegetables. A side of garlic bread or crusty bread is also perfect for soaking up all that cheesy, saucy goodness.
Ingredients
3 ounces prosciutto, finely chopped
8 slices peppered hard salami (about 1 ounce total), finely chopped
1/4 cup finely chopped onion
1 garlic clove, minced
2 large eggs, lightly beaten
1/2 teaspoon salt
1 teaspoon Greek seasoning
10 fresh basil leaves, finely chopped
1-1/2 cups panko bread crumbs
1/3 cup grated Parmesan cheese
1/2 pound ground beef
1/2 pound bulk Italian sausage
15 fresh mozzarella cheese pearls
1 jar (24 ounces) marinara sauce
1 jar (16 ounces) chunky salsa
1/2 cup shredded mozzarella cheese
1 pound cooked pappardelle pasta
Directions
1
In a large bowl, combine the first 10 ingredients. Crumble beef and sausage over mixture; mix lightly but thoroughly. Divide meat mixture into 15 portions; shape each around a mozzarella pearl.
2
Place half the marinara and salsa in the bottom of a 6-qt. slow cooker. Place meatballs into sauce. Pour remaining marinara and salsa over top.
3
Cook, covered, on low until a thermometer inserted in the meat reads 160°, about 6 hours. Sprinkle mozzarella over meatballs; cover and cook until cheese is melted, about 15 minutes longer.
4
Serve with cooked pappardelle pasta. Sprinkle with additional grated parmesan if desired.
Nutrition Facts
1 serving: 508 calories, 29g fat (11g saturated fat), 169mg cholesterol, 2522mg sodium, 44g carbohydrate (11g sugars, 3g fiber), 31g protein.
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