Crock Pot Juicy Italian Wedding Meatballs Food

CROCK POT ITALIAN MEATBALLS IN MARINARA SAUCE

Steps:

• Lightly beat eggs in a large bowl. Stir in the breadcrumbs, milk, onion, cheese, parsley, garlic, salt and pepper.
• Next add the beef and with your fingertips lightly mix the ingredients until just combined but try not to over mix or compact the meat. Make the meatballs into 1 ounce balls (about 1 to 1 1/2-inches) compressing them just enough to form a ball and place in a 6-quart slow cooker. Cover with sauce and cook on HIGH for 4 hours or LOW for 8 hours.

CROCK POT JUICY ITALIAN WEDDING MEATBALLS

Steps:

• Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
• Combine rest of ingredients except pasta in crock pot and cook all day on low.
• Add the pasta during the last hour of cooking.
• Freezes well.

CROCK POT ITALIAN WEDDING SOUP

Steps:

• To make the meatballs, mix together the grated onion, nutritional yeast, salt, garlic powder, and almond flour in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, clean hands work best, being careful not to overmix.
• Roll the mixture into 1-inch balls. Set aside.
• To a 6-quart slow cooker add the onion, celery, carrot, escarole (or kale), garlic, salt, stock, and water, stirring to combine. Add the meatballs and stir gently to combine.
• Cover and cook on high for 4-5 hours or low for 6-7 hours.
• At the end of the cooking time, whisk the egg in a small bowl. Uncover and pour the egg in while the soup is still simmering, stirring until ribbons form. Add the lemon juice and spinach, stirring to wilt the spinach.
• Taste and add additional salt or lemon juice to taste.
• Make the meatballs by following step 1 above.
• Heat 1 tablespoon olive oil over medium high heat in a large pot or dutch oven. Add the onion and a pinch of salt, stirring to combine. Cook for 4-5 minutes or until the onions soften, stirring occasionally.
• Add the carrot, celery, garlic, and salt. Cook for an additional 3-4 minutes, stirring occasionally.
• Add the escarole (or kale), stock, water, and meatballs. Cover, bring to a boil, then reduce to a simmer.
• Cook for 30-40 minutes or until the meatballs are cooked through and the vegetables are very tender.
• Uncover and follow steps 5-6 above.

EASY SLOW COOKER MEATBALLS

Steps:

• In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
• In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.