Meatballs make every party special, so be sure to have them at the ready. While they should be cooked in the slow cooker, you can prepare the recipe, shape the meatballs, and put them in a single layer in a freezer bag and freeze until ready to finish in the slow cooker. No excuses for no meatballs!
Makes 4 to 6 servings.
2 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 large egg
2 tablespoon milk
1/2 cup Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup grated mozzarella
2 tablespoon chopped fresh parsley
1/2 pound ground pork
1/2 pound ground chuck
1/4 pound ground veal
Salt and pepper to taste
Prepared pasta sauce or home-made tomato sauce
1. In a large skillet over medium-high heat, combine oil, onion, and garlic. Cook, stirring, until onion is translucent, about 3 minutes. Add red pepper flakes and stir over heat for another minute.
2. In a large bowl, combine egg and milk and whisk together until well combined. Add breadcrumbs, Parmesan, mozzarella, and parsley. Mix well.
3. Add the meats and onion/garlic mixture to the bowl, and stir until combined, but don’t overmix. Using your hands, form meat into 11/2-inch sized balls and arrange in the slow cooker. Layer the meatballs if there isn’t room for all of them on the bottom. Sprinkle with salt and pepper. Cover and cook on Low for 5 to 6 hours or on High for 3 to 4 hours, or until meatballs are cooked through.
4. Transfer the meatballs to a bowl with a slotted spoon. Drain fat from slow cooker. Heat the pasta sauce in a saucepan, then put it in the cooker. Return the cooked meatballs to the pot, cover, and keep on warm to serve.
Variation:
Make more meatball merriment by making smaller “mini” meatballs— about half the size of a normal meatball. The minis will cook more quickly, too, so be sure to cut the cooking time: Low for about 4 hours or High for about 2 hours.