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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

Directions:

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 😉

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