So. I received the most wonderful new kitchen gadget… A Slow Cooker. Just in time for football season! In a first attempt to use my try out my new toy, I decided to slow cook meatballs… Go figure. An easy recipe for a complete Rookie in this department. I searched the internet for a fool-proof recipe, and actually came across a fun blog titled “A Year of Slow Cooking”, by Stephanie O’Dea. She’s an award-winning blogger, and also a mother of three children. I figured she’d know her exactly what she’s doing… turns out, she was spot on. Recipe was easy and delicious. Something that this newbie needed.
Thank you, Stephanie O’Dea for the delicious recipe. (Hope she doesn’t mind that I share:)
Ingredients for the meatballs:
- ¼ c. chopped Italian parsley
- 1.5 lbs lean ground beef
- 4 slices of smoked bacon, raw
- ¼ c. grated parm cheese
- ¼ c. panko breadcrumbs
- 2 eggs
- 2 Tbl. dried minced onion flakes
- 1 Tbl. garlic powder
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 c. flour
- 2 c. chicken broth
- 1 6oz. can tomato paste
Combine: parsley, ground beef, diced bacon, parm cheese, breadcrumbs, eggs, and all dried spices in mixer. Mix thoroughly, on low.
Line a cookie sheet with parchment paper. Pour flour into a shallow glass bowl. Roll meat in clean hands into golfball-sized balls. Lightly sprinkle with flour, and place on lined cookie sheet. Cover and place in freezer over night.
Next morning, remove frozen meatballs from freezer, and place into lightly greased crock pot. Whisk together your broth and tomato paste. Pour mixture over meatballs. Set your timer for 5- 5 ½ hours on LOW. Occasionally turn meatballs with spatula. Once fully cooked, serve with noodles of your choice.
*We also added a little extra roasted garlic spaghetti sauce, since we drained the meatballs from the tomato pasta and broth mixture. Top with extra grated parm.