Crockpot Parmesan Meatballs and Noodles

 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.

Bacon, Spinach and Gnocchi Casserole

Bacon, Spinach and Gnocchi Casserole

Ingredients:

1 tbsp Country Crock

1 onion, chopped

2 garlic cloves, minced

4 bacon strips, diced into pieces

1/2 tsp chopped fresh thyme

3/4 cup low-sodium chicken broth

1/2 cup water

One 17.5-ounce package potato gnocchi

1/4 cup cream of mushroom soup

1 cup baby spinach

A dash of red pepper flakes

Ground pepper & salt, to taste

1 cup shredded Cheddar Gruyere cheese, divided


Directions:

Pre-heat oven to 350 degrees. Coat a casserole dish with cooking spray.

In a large skillet, melt Country Crock over a medium heat. Add onions, garlic and bacon. Cook and stir for 6 minutes. Stir in thyme; cook for 2 more minutes. Pour in chicken broth and water; bring to a simmer. Stir in gnocchi. Cover and cook until the gnocchi is slightly tender, about 5 minutes.

Remove from heat. Add cream of mushroom soup, spinach and red pepper flakes. Stir and taste. Add Salt & Pepper, if needed. Fold in 1/2 cup of cheese.

Pour gnocchi into baking dish. Sprinkle with the remaining cheese. Bake for 10 minutes or until the cheese is melted. Serve immediately.