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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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This is a combination of lots of different recipes. The sauce is slightly spicy, but can be altered by adding more or less crushed red pepper flakes and peppers. We eat these on a sandwich, over pasta, or even on pizza. They freeze really well either in the sauce or alone. If freezing without the sauce, place them on a cookie sheet and place in freezer until solid. Then the meatballs can be placed in freezer bags and added to pasta a few at a time. Ingredients:
2 eggs, beaten |
1/4 cup milk |
1/2 cup italian breadcrumbs |
2 tablespoons parmesan cheese |
1 teaspoon garlic, minced |
1 teaspoon salt |
1/4 teaspoon pepper |
1 lb ground beef |
1/2 lb italian sausage |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon dried parsley |
1/2 teaspoon crushed red pepper flakes |
1 (15 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1 small onion, chopped |
1/2 cup green pepper, chopped |
1/2 cup red wine (or beef broth) |
1/3 cup water |
2 garlic cloves, minced (1 t) |
1/2 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon dried parsley |
1/2 teaspoon red pepper flakes |
1 teaspoon sugar, to taste |
1 teaspoon salt, to taste |
1/2 teaspoon pepper, to taste |
Directions:
1. In a bowl, whisk together the eggs and milk. Add remaining ingredients, except for meat and sauce ingredients.
2. Add meat. Mix well, with hands. Shape into 1 balls.
3. Place on cookie sheet lines with foil and greased (or a broiler pan to catch any excess fat).
4. Bake for 10 - 20 minutes at 400 degrees.
5. Place meatballs in slow cooker, and move to sauce.
6. Combine all of the sauce ingredients together in a bowl, mix well.
7. Pour over meatballs.
8. Cook on low for 4-5 hours.
9. If you don't want to use a slow cooker, mix sauce ingredients together over medium heat. Add meatballs to saucepan, and let sauce simmer for 30 minutes, or longer for better flavor.
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