Crock Pot Meatballs & Penne in Red Sauce |
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Prep Time: 35 Minutes Cook Time: 205 Minutes |
Ready In: 240 Minutes Servings: 6 |
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I adopted this recipe from the Recipezaar account as I am always on the look out for make ahead recipe and this one would be a great one for my what to make with frozen meatballs cookbook . This is the original introduction This is an adaption of Red Penne with Garden Veggie Meatballs Red Penne with Garden Veggie Meatballs by -Kari*left*Denver-. I had it on the menu to make, but put it off and some of my ingredients went bad before I got the chance to make it, so, here's the version I came up with instead. I like to make up several batches of the cooked meatballs in the freezer to pull out for an easy meal. Thanks cbw Ingredients:
1/2 cup breadcrumbs |
1/2 cup milk |
1 lb ground beef |
1/2 cup onion |
1 egg, lightly beaten |
1/4 teaspoon salt |
1 dash pepper |
2 cups water |
3 (8 ounce) cans tomato sauce |
1 (15 ounce) can diced tomatoes |
1/2 large onion, diced |
2 garlic cloves, minced |
1/2 teaspoon red pepper flakes |
1/4 cup fresh basil, chopped |
1/2 teaspoon sugar (to cut acidity) |
1 lb penne, uncooked |
Directions:
1. For Meatballs-Mix all meatball ingredients together, make into tsp size balls, and place on cookie sheet.
2. Bake at 350F for 25 minutes or until cooked and drain.
3. Put all sauce ingredients and meatballs in the crock pot and mix together.
4. Cook on low for 4-5 hours or until noodles are tender.
5. Enjoy!
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