1615
Zesty Italian Barbecue Meatballs
Meatballs:
3 lbs. ground beef
2 cups pecorino romano cheese
1 1/2 cups breadcrumbs
1 bunch fresh Italian parsley, minced
Kosher salt and pepper
Sauce:
2 28-ounce cans plum tomatoes
1 bulb garlic, peeled and coarsely chopped
2 tbs. sugar
1 large bunch basil, stemmed and torn
Kosher salt and pepper
In a mixing bowl, combine the meatball ingredients. Form into
walnut-sized balls. Bake the meatballs in a shallow baking dish at
350º F for 20 minutes or until browned. Drain off any fat. Transfer
meatballs to Crock-Pot
®
Slow Cooker. In a separate mixing bowl,
combine all sauce ingredients and mix thoroughly. Pour sauce over
the meatballs in the stoneware. Cover; cook on Low for 4 - 6 hours
or on High for 2 - 4 hours. Stir once in the middle of cooking to
baste the meatballs with the sauce. Remove the meatballs from
the sauce to serve.
Recommended Unit Size: 3 - 6.5 Quarts
Appetizers & Side DishesAppetizers & Side Dishes
Sausage and Meatballs
3-5 pounds sausage and meatballs, uncooked
6 cloves garlic, peeled and chopped
1 28-ounce can crushed tomatoes
1-2 28-ounce cans plum tomatoes in juice, chopped coarsely
1 bunch fresh basil
Cooked pasta
Grated cheese
Brown sausage and meatballs in a skillet on stovetop (optional). Add all
ingredients to Crock-Pot
®
slow cooker except pasta and grated cheese.
Cover and cook on Low for 7-8 hours or on High for 4-5 hours.
Serve with cooked pasta and grated cheese.
Recommended Unit Size: 4 - 7 Quarts
Appetizers & Side Dishes
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