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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 6 |
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This is one of those recipes you always come back to, says Jean Glacken from Elkton, Maryland. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. I broil the meatballs first to quickly brown them, Jean notes. Ingredients:
2 eggs, lightly beaten |
1/4 cup milk |
1/2 cup dry bread crumbs |
2 tablespoons grated parmesan cheese |
1 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon garlic powder |
1 pound ground beef |
1/2 pound bulk italian sausage |
sauce: |
1 can (15 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
1 small onion, chopped |
1/2 cup chopped green pepper |
1/2 cup dry red wine or beef broth |
1/3 cup water |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon salt |
1/2 teaspoon sugar |
1/2 teaspoon pepper |
6 to 7 italian rolls, split |
shredded parmesan cheese, optional |
Directions:
1. In a large bowl, combine eggs and milk; add the bread crumbs, cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer.
2. Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine or broth, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded cheese if desired. Yield: 6-7 servings.
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