Sunday, March 28, 2010


I did a ton of cooking this past weekend and this recipe was one of the absolute best.  The meat balls turned out perfectly and the sauce was great.  The leftovers tasted even better and I thought I was eating leftovers from a great Italian restaurant.  I'm not trying to brag, but this was the absolute best and you need to try it.  The only thing that I had to do directly was alter the cooking time. The recipe called for leaving in the crock pot for 6-8 hours, but mine were done at 4 1/2 hours.

Source:  AllRecipes


1 1/2 pounds ground beef
1 1/4 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 medium yellow onion, chopped
1 egg, beaten
1 (28 ounce) jar spaghetti sauce  (use your favorite, one without meat)
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree


In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.

In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

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