The Best Italian Meatballs and Sauce
Slow cooker Italian-seasoned meatballs for pasta or sandwiches.
Ingredients
- Meatballs:
- * 1 1/4 - 1 1/2 lbs. ground beef
- * 1 cup Italian seasoned breadcrumbs
- * 1/4 cup plain panko breadcrumbs
- * 2-3 Tb. Grated Parmesan-romano cheese
- * 1 Tb. dried parsley
- * 1 tsp. Italian seasoning
- * 1 1/2 tsp. dried onion flakes
- * 1 tsp. garlic powder
- * salt and pepper to taste
- * 2 eggs
- Sauce:
- * 2 28oz. cans crushed tomatoes
- * 6oz. tomato paste
- * 1 Tb. jared minced garlic to taste
- * 2 Tb. dried onion flakes
- * 1/2 tsp. sugar it helps balance!
- * 1 Tb. Italian seasoning
- * 1 tsp. dried basil
- * 1 tsp. dried parsley
- * pinch of cayenne optional
- * salt and pepper to taste
Instructions
- Instructions:
- Preheat oven to 450’. Line a rimmed baking sheet with non-stick foil.
- Make the meatballs: Place all the ingredients in a large bowl and combine with hands.
- Form the meat mixture into golf-size balls ( I use a 1/8 cup). You can form in any size you want.
- Place meatballs on the baking sheet, leaving space in between.
- Bake for 25- 30 minutes, until lightly browned. If still pink, bake a little longer, they will finish in the sauce.
- Add the meatballs to the sauce, cover with sauce, cover with lid and cook on high for about 3 hours. Turn to low to keep warm and serve!
- Sauce:
- While the meatballs are in the oven, place all of the sauce ingredients in slow cooker on high, stir well and cover.
- Serve as is, over pasta or as a sub sandwich!
Notes
Taste tested in Dana's kitchen and approved! Visit www.livingwithdana.com/recipes for more wonderful recipes and meal planning tips.
