1 (32 oz) jar marinara sauce (look for “no sugar added” for best flavor)
1 (16 oz) package frozen fully cooked meatballs (beef, turkey, or plant-based)
1 (8 oz) block cream cheese, softened and cubed
½ cup heavy cream or full-fat coconut milk (for dairy-free)
Seasoning (Essential!):
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp onion powder
Salt & black pepper to taste
🌿 Gluten-free? Use certified GF meatballs and marinara.
🥛 Dairy-free? Swap cream cheese for Kite Hill almond-based cream cheese + full-fat coconut milk.
🕒 Step-by-Step Instructions (Effortless & Foolproof!)
1. Layer in the Slow Cooker
Pour marinara sauce into a 4–6 quart slow cooker.
Add frozen meatballs (no need to thaw!).
Stir in garlic powder, Italian seasoning, onion powder, salt, and pepper.
2. Add Creaminess
Nestle cubed cream cheese into the sauce.
Pour heavy cream over the top (don’t stir yet!).
3. Cook Low & Slow
Cover and cook on LOW for 4–5 hours (or HIGH for 2–2.5 hours).
After cooking, gently stir until the cream cheese melts into a silky, rich sauce.
🔥 Optional finish: Sprinkle with fresh parsley, grated Parmesan, or red pepper flakes before serving.
🍝 Serving Suggestions (Make It a Meal!)
Base
Why It Works
Pasta (penne, fettuccine, or zucchini noodles)
Soaks up that dreamy cream sauce
Mashed Potatoes
Comfort food heaven—sauce becomes gravy!
Crusty Bread or Garlic Toast
Perfect for sopping up every drop
Rice or Polenta
Neutral base lets meatballs shine
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
