Slow-Cooked Italian Meatballs
CATEGORIES
INGREDIENTS
  • Cooking Time: 3 hours
  • Servings: about 30 meatballs
  • Preparation Time: 50 minutes
  • - 2 tablespoons olive oil
  • - 1 small onion, finely chopped
  • - 3 garlic cloves, minced
  • - 1/2 cup Italian-style panko bread crumbs
  • - 1 large egg, lightly beaten
  • - 1/2 cup grated Parmesan cheese
  • - 1/2 cup minced fresh parsley
  • - 1/4 cup water
  • - 2 tablespoons Worcestershire sauce
  • - 1/2 teaspoon salt
  • - 1/2 teaspoon pepper
  • - Oregano to taste
  • - Garlic powder to taste
  • - 1 pound ground beef
  • - 4 cups spaghetti sauce
DIRECTIONS
  1. 1. Preheat oven to 400 degrees. In a small skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender and golden brown, 5-9 minutes. Cool slightly.
  2. 2. In a large bowl, combine bread crumbs, eggs, cheese, parsley, water, basil, Worcestershire sauce, salt, pepper, and onion mixture. Add ground beef; mix lightly but thoroughly. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake until browned 20-25 minutes.
  3. 3. Transfer meatballs to a 4- or 5-quart slow cooker. Pour spaghetti sauce over top. Cook, covered, on low until meatballs are cooked through, 3-4 hours. If desired, serve with minced parsley.
RECIPE BACKSTORY
This can be served as an appetizer or alongside your favorite pasta dish or sandwich!