Serve these indulgent meatballs over pasta, egg noodles, rice, or creamy mashed potatoes for an easy dinner worthy of their romantic name.

Yield: 6 to 8 servings
Preparation Time: 10 minutes
Slow-Cooker Time: 3 1/2 to 4 1/2 hours

Ingredients

• 1 (32-ounce) bag fully cooked frozen beef or Italian-style meatballs
• 1 (10.5-ounce) can condensed cream of chicken soup
• 3/4 cup low-sodium chicken stock, plus more as needed
• 1/3 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 1 tablespoon garlic paste or minced garlic
• 2 teaspoons Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• 3/4 cup heavy whipping cream
• 3/4 cup freshly grated Parmesan cheese
• Additional freshly grated Parmesan cheese, for serving
• 1 to 2 teaspoons freshly squeezed lemon juice
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley or basil

Preparation

1. Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray.
2. Add the frozen meatballs, cream of chicken soup, chicken stock, sun-dried tomatoes, garlic, Italian seasoning, and crushed red pepper flakes.
3. Gently fold the ingredients together until the meatballs are coated as evenly as possible.
4. Cover and cook on LOW for 3 to 4 hours, stirring once or twice when convenient, until the meatballs are thoroughly heated and reach an internal temperature of at least 165°F.
5. Stir in the heavy cream and 3/4 cup Parmesan cheese.
6. Cover and continue cooking on LOW for 20 to 30 minutes, stirring occasionally, until the Parmesan is fully incorporated and the sauce is hot and creamy. Do not allow the sauce to boil.
7. Stir in 1 teaspoon lemon juice and several grinds of black pepper. Taste and add the remaining lemon juice if the sauce needs additional brightness.
8. Adjust the consistency as needed. Add chicken stock, 1 tablespoon at a time, if the sauce is too thick. If the sauce is thinner than desired, leave the slow cooker uncovered on HIGH for 10 to 15 minutes, stirring occasionally, until it reaches the desired consistency.
9. Garnish with additional freshly grated Parmesan cheese and the chopped parsley or basil. Serve immediately.

Cook’s Notes

• Frozen meatballs may be added directly to the slow cooker. If using thawed meatballs, begin checking them after 2 hours.
• Use freshly grated Parmesan cheese. Pre-shredded Parmesan contains anti-caking ingredients that can prevent it from incorporating smoothly into the sauce.
• Add the heavy cream and Parmesan during the final portion of cooking to reduce the risk of a separated or grainy sauce.
• Do not allow the sauce to boil after adding the cream and Parmesan.
• The meatballs, condensed soup, Parmesan, and sun-dried tomatoes all contain salt. Use low-sodium chicken stock and wait until the sauce is finished before adding any additional salt.
• For a stronger tomato flavor, increase the sun-dried tomatoes to 1/2 cup.
• For a thinner sauce, add additional chicken stock 1 tablespoon at a time.
• For a thicker sauce, leave the slow cooker uncovered on HIGH for 10 to 15 minutes, stirring occasionally and watching carefully to prevent scorching.
• Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of chicken stock or cream to loosen the sauce.

Serving Suggestions

Serve Slow Cooker Marry Me Meatballs over:

• Rigatoni, penne, or pappardelle
• Buttered egg noodles
• Creamy mashed potatoes
• Steamed rice
• Parmesan polenta

Complete the meal with garlic bread and a crisp green salad, roasted asparagus, sautéed green beans, or lemony broccolini.

Beverage Suggestions

Wine

• Pinot Grigio
• Sauvignon Blanc
• Unoaked Chardonnay
• Dry Italian rosé
• Medium-bodied Sangiovese

Beer

• Italian-style pilsner
• Belgian witbier
• Light amber lager

Nonalcoholic

• Sparkling water with lemon
• Unsweetened iced tea
• Basil lemonade
• Sparkling white-grape juice