1 lb Ground Beef
1/2 Cup Bread Crumbs
4 cloves garlic, minced
1 small yellow onion, finely chopped
1/4 cup fresh parsley, chopped
3 large basil leaves, shredded
Salt and Pepper to taste
1 32 oz can of crushed tomatoes or a jar of pasta sauce
Mix all ingredients together and form into meatballs. Use your hands, get in there, pack them together. Make them each about the size of a golf ball. But it’s your world. Baseball meatballs are cool too, you’ll just have less of them. If making a soup or cooking for tiny toddlers, make them mini. Place your meatballs in the slow cooker and cover with a can of crushed tomatoes or a jar of sauce. I also will toss in extras. Layer a handful of sliced portabella mushrooms on top with a few basil leaves. Let cook for 6-8 hours on low or 3-4 hours on high.
If you are making for a soup or want them plain then just drizzle some EVOO in your slow cooker instead of tomato sauce. Make a few cups of your favorite pasta or add crusty bread. Make extra, this is a great recipe for dinners and lunches during the week.
If you don’t have a slow cooker, heat a frying pan to medium and swirl around a tablespoon of EVVO. Brown all sides and then pop into the oven at 350 for about 9 minutes. Both methods are great. One is just lazier than the other 😉