This delicious, yet simple dish is much healthier than store-bought frozen meatballs because you control the fat and sodium content. It can be slow-cooked on the stove-top or in a crockpot. These are wonderful as an appetizer or can be a fabulous compliment to a pasta dish or sandwich.
Photo By: Hannah Parker, "Savory Meatballs"
2 pounds of low fat ground beef (I prefer a 90/10 ratio)
1 cup of Italian-style breadcrumbs
1 tablespoon dried oregano
2 teaspoons garlic powder (make sure it’s not garlic salt)
1 tablespoon dried basil
½ cup Parmesan cheese
½ cup milk
2 26ounce jars of your favorite pasta sauce (I use Francesco Rinaldi Original)
One can crushed tomatoes
1 teaspoon salt
2 teaspoons freshly ground black pepper
Place pasta sauce and crushed tomatoes in a large pan or crockpot, place on medium heat if using stove top, or high heat if using a slow cooker. Place ground beef in a large mixing bowl. Add oregano, garlic powder, basil, breadcrumbs, eggs, Parmesan cheese, milk, salt and pepper. Mix thoroughly with clean hands, or a fork, until ingredients are well-blended. Shape into one inch balls and place on a broiling pan. Place on oven rack on its highest shelf and cook on low broil for 3 ½ minutes on each side. Place partially cooked meatballs in sauce on stovetop and simmer for 2-3 hours. If using a slow cooker, simmer on high for 3-4 hours or low for 4-6 hours.