Meatballs with Tomato Sauce in the Crockpot
submitted by Kelly M.
Meatballs:
2 lbs. lean ground meat (I use 90% lean or 93%)
2 eggs
1 cup bread crumbs
½ cup parmesan cheese
2 crushed garlic cloves
1 chopped sweet onion
2 tbsp. each basil and oregano
1 tbsp. dried mint
Sauce:
2 large cans crushed tomatoes
½ cup olive oil
1 tbsp. sugar
¼ cup parmesan cheese
1 tbsp. each basil and oregano
2 bay leaves
Pour crushed tomatoes, olive oil, sugar, ¼ cup parmesan cheese, and the 1 tbsp. each of basil and oregano into the crockpot and blend.
In large bowl, mix all meatball ingredients together and then add about ¾ cup of the sauce from the crockpot into the meatball mixture. Mix well and form into 1 inch balls or whatever size desired. Place each uncooked meatball into the sauce in the crockpot and bury them in the sauce (they don’t have to be totally buried). Break bay leaves in half and scatter over top. Cover.
Depending on the power of your crockpot you can cook these on medium or low for about 5 or 6 hours.
This recipe makes a lot, but my family eats up all the leftovers-no problem.