- 1 lb. lean ground beef
- 1 cup Italian seasoned bread crumbs
- 1/4 cup chopped fresh parsley or 2 tbsp parsley flakes
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped or 1 cup chopped frozen onion
- 1 egg, beaten
- 1 (28 ounce) jar spaghetti sauce
- 1 (16 ounce) can crushed tomatoes
- 1 (14.25 ounce) can tomato puree
In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
In a slow cooker (a larger one), mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on LOW for 6-8 hours.
Serve over spaghetti noodles with fresh parmesan cheese.
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