SLOW-COOKER ITALIAN MEATBALLS
These meatballs taste just like your nonna's without any pre-cooking or tending to-just throw them in the slow cooker with the rest of the ingredients. The recipe makes enough meatballs and sauce to serve with two pounds of pasta. They are also delicious over polenta, stuffed into sub rolls or as a pizza topping.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
- For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.
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Gershon Simiyu
[email protected]These meatballs were great! I made them for my family and they loved them. The sauce was flavorful and the meatballs were moist and tender. I will definitely be making them again.
Feroz ali
[email protected]I made these meatballs for a party and they were a hit! Everyone raved about them. They were so easy to make and they tasted amazing. I will definitely be making them again.
Nutonmybangz Babe
[email protected]These meatballs were absolutely delicious! The sauce was flavorful and the meatballs were moist and tender. I followed the recipe exactly and they turned out perfectly. I served them over spaghetti and everyone loved them. I will definitely be making