16 16
YIELD
6 servings
ACTIVE
50 minutes
TOTAL
6 to 7 hours on low
12 OZ GROUND BEEF
12 OZ GROUND PORK
¼ CUP CHOPPED ONION
2 CLOVES GARLIC, FINELY CHOPPED
2 TSP ITALIAN SEASONING
¼ CUP ITALIAN-STYLE DRIED BREAD CRUMBS
1 LARGE EGG, LIGHTLY BEATEN
1 JAR (28 OZ) MARINARA SAUCE
Heat oven to 375°F. Line a 15 x 10 x 1-in. baking pan with aluminum foil; coat with nonstick cooking spray.
Mix all ingredients except the marinara sauce in a bowl until well combined. Shape mixture into 24 balls about 1½ in. in diameter (see Tip 1). Place in baking pan.
Bake 30 to 35 minutes, until meat is no longer pink in the center. Place meatballs in a 3½- to 4-qt slow cooker. Pour marinara sauce over meatballs.
Cover and cook on low 6 to 7 hours to blend flavors.
Serve with pasta (see Tip 2).
To make perfectly round meatballs, use a small ice cream scoop. If you use your hands, be sure not to over-handle the meat, or it will become too tightly packed to let the sauce sink in.
Instead of pasta, try meatballs on a bed of polenta. If you prefer the classic spaghetti approach, though, give thicker, chewier pastas like perciatelli or bucatini a try.
CALORIES 329 TOTAL FAT 17G SATURATED FAT 6G CHOLESTEROL 103MG SODIUM 693MG
TOTAL CARBOHYDRATES 16G DIETARY FIBER 3G PROTEIN 28G
