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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow Cooker Meatballs and Gravy Recipe

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This recipe for Slow Cooker Meatballs and Gravy is from The Lega Arena Dasą Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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