Italian Meatballs In Spaghetti Sauce
|Meatballs||1 Cup (16 tbs)|
|Lean ground beef||1 Pound|
|Sausage/Ground pork||1⁄2 Pound|
|Breadcrumbs||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Eggs||2 , beaten|
|Parmesan cheese||2 Teaspoon, grated|
|Dry red california wine||1⁄4 Cup (4 tbs)|
|Canned stewed tomatoes||8 Ounce (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Beef bouillon||1 Cup (16 tbs)|
|Seasoned salt||1 Teaspoon|
Meatballs: Pour wine over breadcrumbs and then mix all meatball ingredients together.
Form into 1 1/2 inch meatballs.
Heat a little oil in a skillet and brown meatballs, a dozen or so at a time.
Place them in the crock cooker after draining off the grease.
Sauce: Combine the sauce ingredients and pour over meatballs.
Cover and cook at Low for 4 to 6 hours.
If a thicker sauce is desired, remove the meatballs and reduce the sauce by turning the cooker to High for 15 minutes or so.
Return meatballs to sauce, and serve over hot, cooked spaghetti topped with grated Parmesan cheese