Italian Meatballs
- Ready In:
- 4hrs 30mins
- Ingredients:
- 27
- Serves:
-
6
ingredients
-
Meatballs
- 2 eggs, beaten
- 59.14 ml milk
- 118.29 ml Italian breadcrumbs
- 29.58 ml parmesan cheese
- 4.92 ml garlic, minced
- 4.92 ml salt
- 1.23 ml pepper
- 453.59 g ground beef
- 226.79 g Italian sausage
- 4.92 ml dried basil
- 4.92 ml dried oregano
- 4.92 ml dried parsley
- 2.46 ml crushed red pepper flakes
-
Sauce
- 425.24 g can tomato sauce
- 170.09 g can tomato paste
- 1 small onion, chopped
- 118.29 ml green pepper, chopped
- 118.29 ml red wine (or beef broth)
- 78.78 ml water
- 2 garlic cloves, minced (1 t)
- 2.46 ml dried oregano
- 4.92 ml dried basil
- 4.92 ml dried parsley
- 2.46 ml red pepper flakes
- 4.92 ml sugar, to taste
- 4.92 ml salt, to taste
- 2.46 ml pepper, to taste
directions
- In a bowl, whisk together the eggs and milk. Add remaining ingredients, except for meat and sauce ingredients.
- Add meat. Mix well, with hands. Shape into 1" balls.
- Place on cookie sheet lines with foil and greased (or a broiler pan to catch any excess fat).
- Bake for 10 - 20 minutes at 400 degrees.
- Place meatballs in slow cooker, and move to sauce.
- Combine all of the sauce ingredients together in a bowl, mix well.
- Pour over meatballs.
- Cook on low for 4-5 hours.
- If you don't want to use a slow cooker, mix sauce ingredients together over medium heat. Add meatballs to saucepan, and let sauce simmer for 30 minutes, or longer for better flavor.
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Reviews
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These meatballs were fantastic! I love the taste of the sausage and the spices. They were very tender. Since I had a premade pasta sauce, I didn't try your sauce. I baked them in the oven at 400F for 25 minutes in and ungreased pan and they were done perfectly. Thank you for this recipe, it's a keeper!
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Mama mia, what a meatball! The only thing I changed was to cut the red pepper flakes in half ... and it still had quite a kick. Next time I might leave the peppers in the meatballs but cut them out of the sauce completely. I made bigger meatballs,using my ice cream scoop as a measure and slightly underfilling it. I still browned them in the oven for just 10 minutes. I did sautee my vegetables a bit first, as suggested by another reviewer. Then I put the meatballs and sauce in the crockpot on low for about 5 hours. They transported easily to a potluck in the crockpot and were moist and flavorful. Great recipe!
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These were delicious!! I followed the recipe as written except I doubled the amount of sauce. I served this over penne pasta and wanted to make sure that I had plenty of sauce. Next time I make this, I think I will add some fresh mushrooms to the sauce. Also, I think that I might lightly saute the veggies before adding them to the sauce as they were still a little on the crunchy side. This was a very good recipe that I will definitely be making again. Thank you for sharing.