I love meatballs, possibly too much really. Meatball subs are my favorite, though I can just eat the meatball whenever. With pasta, without, on a roll, without a roll. Right out of the pan…..
They are so good I can’t help it.
1/2 cup plain bread crumbs ( I made these with GF crumbs)
1/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
2 garlic gloves minced
1/4 cup skim milk
1 lb lean ground beef
1 teaspoon olive oil
1 small onion, diced
2 garlic cloves, minced
28 oz can crushed tomatoes
8 oz can tomato sauce
6 oz can tomato paste
2 tablespoons chopped fresh basil
2 teaspoons Italian seasoning
1 teaspoon salt
* pinch of sugar. I don’t always add this, but when I taste the sauce and something is off, usually the sugar makes it perfect!
In a large bowl, combine the bread crumbs, Parmesan, a tablespoon of the Italian seasoning, minced garlic, eggs , milk then stir until well combined.
Next add the ground beef mix together with a spoon or your hands until thoroughly combined. Separate the meat mixture into 16 even pieces and roll each into a ball.
In a medium skillet you want to brown the meatballs on all sides, just so they keep their form, so only for a minute on each side. Transfer to your slow cooker. In the same skillet heat oil over medium heat.
Add the diced onion and cook until the onions are golden brown. Add the other 2 garlic cloves which you minced and cook for another two minutes.
Transfer this mixture into a large bowl. Add in the remaining ingredients and stir. Pour this sauce over the meatballs in the slow cooker. Cook for about 8 hours on low.
Serve with cooked pasta or can be used for making a meatball sub.