Crockpot Parmesan Meatballs and Noodles

 Crockpot Parmesan Meatballs and Noodles

 Crockpot Parmesan Meatballs and Noodles


For the meatballs:

1 pound ground beef

1 clove garlic, chopped

1/2 cup grated parmesan cheese

1 tablespoon chopped basil

1/2 cup breadcrumbs

1 egg

1/4 teaspoon salt

1/4 teaspoon pepper

For the sauce:

1 28-ounce can whole peeled tomatoes

1/2 cup chopped onion

1 clove garlic, chopped

1/2 cup water

1 tablespoon red wine vinegar

1/2 teaspoon sugar

1/2 teaspoon salt

1 1/2 cup egg noodles

Additional basil and parmesan


Mix together the ground beef, breadcrumbs, grated parmesan, chopped garlic, basil, and egg in a mixing bowl, making the meatball base.

Line a sheet tray with aluminum foil, then roll the balls into small golf-ball-shaped rounds and place on the pan, leaving a bit of room between meatballs.

Place the meatballs under the broiler for 5 minutes, then flip, broiling for another 3 to 5 minutes, or until the tops have browned. Remove and let sit while making the sauce.

Pour the tomatoes, onion, and garlic along with the red wine vinegar, sugar, and salt in a blender and pulse until smooth. Pour into the base of your slow cooker.

Nestle the meatballs in the sauce, then cover. Set your slow cooker to medium and cook 6 to 8 hours. Crank the heat to high 30 minutes before serving and add the egg noodles, stirring to cover all the pasta.

Serve topped with additional parmesan cheese and basil.

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