Cheesy Garlic Herb Crockpot Meatball Bake for Dinner

Name: Cheesy Garlic Herb Crockpot Meatball Bake
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 1/2 lb pre-cooked Italian meatballs; 1 (15 oz) can fire-roasted crushed tomatoes; 1/2 cup low-sodium chicken broth; 4 cloves garlic, minced; 1 tsp Italian seasoning; 1/2 tsp onion powder; 1/2 tsp crushed red pepper flakes; 1/2 tsp salt; 1/4 tsp black pepper; 4 oz cream cheese, softened and cut into small cubes; 2 cups fresh baby spinach, chopped; 1 1/2 cups shredded fontina cheese; 1/2 cup grated Parmesan cheese; 2 tbsp fresh basil, chopped for garnish

This Cheesy Garlic Herb Crockpot Meatball Bake is the ultimate hands-off comfort food for busy weeknights and chilly autumn evenings. Tender meatballs bubble away in a savory garlic cream sauce filled with fresh spinach and layered with rich fontina cheese. Everything cooks together effortlessly in your slow cooker, making it a stress-free dinner that the whole family will ask for again and again.

Cheesy Garlic Herb Crockpot Meatball Bake, an easy crockpot dinner recipe

Prep: 15 minCook: 4 hrTotal: 4 hr 15 minServes: 6

Ingredients

1 1/2 lb pre-cooked Italian meatballs
1 (15 oz) can fire-roasted crushed tomatoes
1/2 cup low-sodium chicken broth
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
4 oz cream cheese, softened and cut into small cubes
2 cups fresh baby spinach, chopped
1 1/2 cups shredded fontina cheese
1/2 cup grated Parmesan cheese
2 tbsp fresh basil, chopped for garnish

Instructions

Place the pre-cooked meatballs in an even layer at the bottom of the slow cooker insert.
In a medium bowl, whisk together the fire-roasted crushed tomatoes, chicken broth, minced garlic, Italian seasoning, onion powder, crushed red pepper flakes, salt, and black pepper until well combined.
Pour the tomato sauce mixture evenly over the meatballs in the slow cooker.
Cover and cook on LOW for 3 1/2 to 4 hours (or HIGH for 2 hours) until the meatballs are thoroughly heated through to an internal temperature of at least 165 F.
Uncover and gently stir in the cubed cream cheese and chopped baby spinach until the cheese melts into the sauce and spinach wilts.
Sprinkle shredded fontina cheese and grated Parmesan evenly over the top. Cover and cook on LOW for an additional 15 minutes until the cheese is melted and bubbly.
Garnish with fresh chopped basil and serve warm.

Tips

Serve over hot buttered egg noodles, cooked penne, or with warm garlic bread for scooping up the extra cheese sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the microwave or stovetop.
If using frozen meatballs, ensure they are fully thawed or adjust the cook time on LOW by 30 minutes to guarantee they reach 165 F.