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ITALIAN STYLE CROCKPOT MEATBALLS

 

Greetings! This was a cold and rainy day. We only had to venture out to pick our oldest up from a sleep over, since we were out I decided to stop at the store and pick up a few things to make some warm, slow cooked meatballs. Thought I would do a video to share how I make these. Today, I am going to make them in the crock pot. Sometimes I just put them in a baking dish covered with foil and let them bake for a couple hours. Either way they are a great, easy meal that you can make while you are doing other things, like enjoying time with your family! Here is what you will need to make meatballs my way:

1 to 1 ½ pounds lean ground beef (I used 97% Lean)
1 Pound ground pork or bulk sweet sausage
1 cup fresh breadcrumb ( you can use dry breadcrumb, just soak in ½ cup milk first)
½ cup grated parmesan cheese
2 eggs, beaten
½ cup Milk
1 teaspoon each of:
Salt
Pepper
Garlic Powder
Onion Powder
Oregano
Thyme
Italian Seasoning
Mrs. Dash
½ Teaspoon of Nutmeg ( Itll make them go Hmmm, what is that in there?)

Combine all ingredients in bowl of your stand mixer or you may mix by hand. Mix until well blended and moist, but not too moist and not too dry. See how your mixture feels, It should hold a shape, and not slag down, if it is too loose, add more breadcrumb. If it is too stiff, add a bit more liquid.

Portion out your meatballs as you like them, I use a 2 ounce disher (scoop) This way I get perfectly portioned meatballs. Scoop them all first, then go back and hand roll them. Place them on a baking sheet that is lined with foil and if you have it, parchment too! This makes clean up, ultra easy. You can put them kind of close together, but not touching. I got 56 meatballs on my sheet. Bake at 350 for 30 minutes or until brown.

Remove from oven and transfer meatballs to your crockpot. Add your favorite sauce, it could even be sweet and sour or stroganoff and set on low and let simmer for an afternoon. When you are ready to eat, prepare your side like noodles, pasta or rice and you are ready to go. We at these as is, and we had lots leftover. This fed us for two dinners and at least 6 to 8 lunches this week! A few of these is filling and satisfying.

Remember, you can make these ahead and after you bake them, let them cool, then put them on a clean, lined baking sheet and place in the freezer overnight. Portion them out into meal sized plastic bags according to the size of your family and put these in the freezer for up to 6 months. When you are ready to use them, just pot them in the crock pot with the sauce of your choice and simmer for the day, Voila Dinner in an instant, you didnt even have to think about it.

I hope you try this, and I hope you enjoy it! Until next time, see ya!

 

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