SALAD DRESSINGS (17)
|EVERY FEW MINUTES|
|CROCK POT SPAGHETTI SAUCE AND|
1 lg. onion, chopped
2 ribs celery, chopped
1 lg. clove garlic, chopped
2 tbsp. olive oil
1 can (28 oz.) crushed tomatoes
1 can (14 oz.) crushed tomatoes
1 can (16 oz.) tomato paste
Seasonings to taste - I use salt, pepper, parsley, Italian seasoning and bay leaf
Place olive oil, onion, celery and garlic in crock pot insert. Cover and place in microwave oven. Cook on high until vegetables are soft but not browned (about 5 minutes). Add tomatoes, tomato sauce and seasonings. Cook, covered, in microwave oven until sauce starts to bubble (about 12 minutes). Remove crock pot insert from microwave oven and place it in crock. Cook on high while preparing meatballs.
1 lb. lean ground beef
Seasoned bread crumbs
1 clove garlic, chopped
Grated Parmesan cheese (2 tbsp. or more to taste)
Salt, pepper, parsley and Italian seasoning to taste
Crumble meat into a large bowl. Add eggs, garlic, cheese, seasonings and about 1/2 cup bread crumbs. Mix lightly, but thoroughly. Add bread crumbs a little at a time until mixture barely holds its shape. Mixture must remain soft.
Lightly shape meatballs, place on microwave safe plate. Cover with waxed paper and cook in microwave oven 5 to 7 minutes. Transfer meatballs to crock pot. Turn crock pot control to low and cook 4 to 6 hours occasionally stirring with a wooden spoon.
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