Slow Cooker Meatballs in Tomato Sauce
https://ift.tt/2MRyOTO Meatballs should be two things: juicy and flavorful. This recipe meets both criteria, and the best part is, you make them in the slow cooker. You can expect to get about 35 to 40 golf ball-sized meatballs. This is the perfect size to serve over pasta for a weeknight dinner (and freeze some for later), set out for a party snack (football season anyone?), or feed an army for Sunday supper. The sauce is made from pantry staples liked canned crushed tomatoes, with a little crushed red pepper to add just a bit of heat. My kids are 8 and 10 years old and it wasn’t too spicy for them. Of course, if you don’t want to live life on the spicy side you can always leave it out. THE BEST MEAT BLEND FOR SLOW COOKER MEATBALLSI opted to use lean meat for this recipe – 90/10 beef and turkey sausage. The meatballs stay juicy even after the long simmer in the sauce without the extra fat. The lower fat content still makes tender, flavorful meatballs because the fat that is there doesn’t really cook off. I can easily find 1 pound packages of ground Italian turkey sausage at my local supermarket. If that’s not available try Italian turkey sausage in the casings, and just remove the casings by cutting them open with a knife. If you can’t find either, just grab some Italian pork sausage. If it’s in the casings, just remove them and mix the ground sausage in with the beef. If you use a higher fat beef or pork you may have some fat floating on top of the sauce. This is totally fine, just stir it into the sauce before serving. It adds flavor, and that little bit of fat shouldn’t make the sauce greasy. WHAT’S THE BEST CHEESE FOR MEATBALLS?I honestly just grabbed pre-shredded Romano cheese from the deli, but you can also go for the real deal and buy a wedge of Pecorino Romano cheese, and grate it yourself. Make sure you use the small holes on your grater. If you can’t find Romano (or you don’t like it) feel free to substitute mozzarella, Parmesan or asiago cheese. TIPS FOR SHAPING MEATBALLSThese meatballs be quite sticky. Here are two tips to make the meatballs easier to shape:
HOW LONG SHOULD I COOK MEATBALLS IN A SLOW COOKER?You can cook them on high for 4 to 5 hours or low for 8 to 10 hours. STORING AND FREEZING MEATBALLSThe cooked meatballs can be kept in the tomato sauce in an airtight container in the fridge for up to five days. To freeze, put the cooked meatballs in a dish, sauce and all, and pop them in the freezer. You’ll be happy to have some for later. When you’re planning dinner, just take them out and let them thaw for 48 hours in your refrigerator. Then reheat them in a sauce pan or skillet over medium heat. I’ve also been known to dump a frozen block of meatballs and sauce in a pan and heat them up that way. What can I say? I’m human and sometimes I don’t remember to take food out of the freezer until hungry people are staring at me and asking for food. MORE MEATBALL RECIPESProducts We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA October 27, 2019 at 09:10AM #recipies
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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