Insta IMG
Insta IMG
Insta IMG
Insta IMG
Insta IMG
Insta IMG
Insta IMG
Insta IMG

Slow Cooked Meatballs

FullSizeRender (2)Let’s be honest…the Pats are on today and Sundays are for being lazy. Break out your slow cooker and let it do the work for you.

1 lb  Ground Beef

1/2 Cup Bread Crumbs

4 cloves garlic, minced

1 small yellow onion, finely chopped

1 egg

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 😉


Add comment

What do you think?

powered by chloédigital