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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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I tried this one out of my crockpot book and DH has been asking for this at least twice per month. He loves it! I use the 93% beef because the less fat the better. The low salt and Lactose free milk are what I use, feel free to use what ever you like. Ingredients:
3 lbs 93% lean ground beef or 3 lbs ground turkey |
1 cup italian seasoned breadcrumbs |
4 eggs |
1/2 cup 2% low-fat milk |
1/4 cup romano cheese, grated |
2 teaspoons salt |
2 teaspoons pepper |
2 tablespoons olive oil |
2 cups water |
2 cups beef broth, low salt |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
1 (12 ounce) can tomato paste |
1 cup carrot, chopped fine |
1 cup onion, chopped |
1/4 cup celery, chopped |
1 tablespoon italian seasoning |
Directions:
1. Combine beef, bread crumbs, eggs, milk, cheese, salt, and pepper in a large bowl.
2. Mix well.
3. Form into 2 inch round balls.
4. Heat oil in skillet over medium high heat until hot.
5. Brown meatballs on all sides.
6. Add remaining ingredients to 5 or 6 quart crock-pot or slow cooker and stir well.
7. Add meatballs to crock-pot and mix gently to coat meatballs.
8. Cover and cook on low 4 to 6 hours or on high 2 to 4 hours.
9. Serve on top of spaghetti or serve just plain with extra cheese sprinkle on top and garlic bread.
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