Crock Pot Italian Meatballs

• Meat

  • 2 lbs Meatloaf meat mix

• Produce

  • 1 Bay leaf, whole
  • 3 cloves Garlic
  • 1/4 cup Onion
  • 1 tsp Oregano
  • 3 tbsp Parsley, fresh
  • 1 Parsley, fresh
  • 2 (24 ounce cans Tuttorosso crushed tomatoes

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 (6 ounce can Tuttorosso tomato paste

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1/2 tsp Red pepper flakes
  • 2 Salt and pepper

• Bread & Baked Goods

  • 1 cup Breadcrumbs, seasoned

• Dairy

  • 3/4 cup Parmesan cheese, grated
  • 1 Parmesan cheese

Found on wishesndishes.com

Description

Ingredients

• 2 pounds meatloaf meat mix (beef, pork, veal combo) OR use all ground beef*
• ¼ cup onion, minced
• 3 cloves garlic, minced
• 3 tablespoons fresh parsley, chopped
• 1 cup seasoned breadcrumbs
• 2 eggs
• ¾ cup Parmesan cheese, grated
• Salt and pepper, to taste
• 2 (24 ounce) cans Tuttorosso crushed tomatoes
• 1 (6 ounce) can Tuttorosso tomato paste
• 1 whole bay leaf
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon Italian seasoning
• 1 teaspoon oregano
• Salt and pepper, to taste
• Fresh parsley for serving, optional
• Parmesan cheese for serving, optional

Directions

• Mix meat, onion, garlic, parsley, breadcrumbs, eggs, salt and pepper to taste, and cheese in a large mixing bowl. Mix with your hands until just combined.
• Form into 1-2 inch meatballs. Mine made a little over 2 dozen.
• Lightly grease a baking sheet or use parchment paper/silicone baking mat. Broil meatballs on high until browned on each side. About 4-5 minutes on each side.
• Add meatballs to slow cooker/crock pot.
• Mix sauce ingredients together in a bowl until combined and pour over the meatballs. Stir carefully until meatballs are fully coated in the sauce.
• Cook on low for 4 hours.
• Add additional seasoning, if needed. Serve warm with a sprinkle of fresh parsley and/or Parmesan cheese for serving, if desired. If serving at a party/potluck, keep slow cooker on warm setting.