INGREDIENTS:
Meatballs
- 1 lb ground beef
- 1/2 cups bread crumbs
- 2 cloves of garlic; crushed
- 1 TBS dried parsley
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 egg
- 1/4 cup milk
Tomato Sauce
- 1 – 28 oz. can tomato puree
- 1 – 28 oz. can whole peeled plum tomatoes
- 2 cloves garlic; crushed
- 1 TBS. dried basil leaves
- 2 TBS. dried parsley
- 2 tsp. sugar
- salt and pepper to taste
- 1/2 cup water
INSTRUCTIONS:
Meatballs
- In a bowl, combine the meat, garlic, breadcrumbs, egg, salt, pepper, parsley, and milk together in a large bowl.
- Shape into meatballs and then chill for 15-30 minutes so they firm up.
- Heat just enough oil to cover the bottom of a heavy frying pan. My heavy pan needs 2 TBS. oil.
- Add the meatballs to the frying pan and brown on all sides. You are not cooking them all the way, you are just browning them.
- Remove the meatballs from the pan and place on a baking tray that is covered with paper towels to drain.
- Continue with the directions for the homemade tomato sauce and then add the meatballs.
Tomato Sauce
- Add all the ingredients to the slow cooker.
- Gently break up the plum tomatoes using the back of a spoon, potato masher or a Pampered Chef Mix ‘n Chop Kitchen Tool.
- Add the meatballs.
- Cook on low for 4 to 6 hours.
- Serve over pasta and enjoy.
- Store unused tomato sauce and meatballs in the refrigerator or freezer.
Source : allrecipes.Com
