Slow Cooker Meatballs and Tomato Sauce
Serves 6-8Ingredients
Sauce:
- 2 (28 oz.) cans crushed tomatoes, with juices
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced, divided
- 1/4 cup tomato paste
- 1 sprig basil
- 2 tablespoons basil leaves, chopped
- 2 teaspoons dried oregano
- 1/2 teaspoon dried red pepper, minced
- salt and freshly ground pepper to taste
- 2 pounds ground beef (or meat of your choice)
- 1/4 cup dry bread crumbs
- 1/4 cup Parmigiano Reggiano cheese, plus more for serving
- 1 large egg
- 1 teaspoon dried oregano
- salt and pepper, to taste
- In a medium pan over medium heat, heat your olive oil and sauté your onions until translucent, 5-6 minutes. Add in 2 cloves minced garlic 2 minutes before onions are finished.
- Remove from heat and place in slow cooker, on high, with tomatoes, tomato paste, basil sprig and leaves, oregano, red pepper, salt and pepper. Let cook for 3 hours to develop flavors.
- In a large bowl, combine ground beef, breadcrumbs, cheese, oregano, egg, salt and pepper, and combine well with your hands or a fork. Form mixture into 1-1 1/2 –inch balls and gently place them in the slow cooker with the sauce. Cover and continue to cook on high for 1 hour.
- Serve on their own or with spaghetti or on toasted subs and garnish with more grated Parmesan.
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