Crockpot Parmesan Meatballs and Noodles
Ingredients:
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
Directions:
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.
