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Slow Cooker Meatballs and Gravy Recipe

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This recipe for Slow Cooker Meatballs and Gravy, by , is from The Lega Arena Dasą Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jani Pallis
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
For Gravy:
2 24 oz. cans tomato puree
1 large onion, peeled and cut in half
1 6 oz. can tomato paste
1/2 cup red wine (optional)
1 tsp. dried basil
1 tsp. dried oregano
1 1/2 tsp. dried parsley

For Meatballs:
1 lb. ground chuck, sirloin or turkey
1 egg
1 1/2 cups plain bread crumbs
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried basil
1/8 tsp. pepper

Directions:
Directions:
Set the slow cooker on the low setting.

Place all the gravy ingredients except the onion in the crock pot and stir to combine. Add the onion halves to the sauce.

Place all the meatball ingredients in a large bowl. Mix well (with hands works best.) Take 2-3 heaping tablespoons of meat and form 2 inch diameter balls, rolling the meat in your hands, pressing the meat together until it forms a solid ball.

Place the meatballs in the crock pot.

You can also cut up 3-4 pieces of Italian sausage and add it to the crock pot.

Cook 5-7 hours.

Number Of Servings:
Number Of Servings:
About 6 Servings, 2 meatballs each
Personal Notes:
Personal Notes:
We called my mother's meatballs "cannonballs" because they were so big!

 

 

 

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