Averie Cooks · by Averie Sunshine★ 5.0 (1)
Slow Cooker Meatball Casserole
NUTRITION · PER SERVING95M COOK
CAL 29%·PRO 51%
CARBS 49G34% OF CAL
3G FIBER35G OTHER11G TOTAL SUGAR
FAT 35G54% OF CAL
14G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker casserole layering meatballs, biscuit dough, marinara, and melted mozzarella. Cheesy and comforting, it tastes like a meatball sub baked into one dish.
mainamericancasserolebeef⏲️ slow cookergluten free
View the full recipe on Averie Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/4 cups marinara sauce (divided)
- 16 ounces refrigerated biscuits ((I used Pillsbury Grands 8 count Flaky Layers))
- 16 ounces frozen meatballs
- 1 cup green bell peppers (seeded and diced small (or another color bell pepper))
- 1 teaspoon minced dried onion
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1/2 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 2 cups shredded mozzarella cheese (divided)
- Minced fresh parsley or basil (optional for garnishing)
At a glance
PER SERVING · TIME 95M
CAL 29%·PRO 51%
CARBS 49G34% OF CAL
3G FIBER35G OTHER11G TOTAL SUGAR
FAT 35G54% OF CAL
14G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h 30m
- Sodium
- 1806mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 808mg
- Calcium
- 339mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1806MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.