these are the best meatballs ever... period! Not bragging, just fact!
Author Yvonne @ StoneGable
Ingredients
1lbhamburgerI use 80 %
1/2lbveal
1/2lbpork
1TBSolive oil
1large onionfinely cut
4garlic clovespressed or finely chopped
6eggsyes 6
1large handful of dried breadcrumbsItalian or plain
1large handful of grated Parmesan cheeseI use and love the "shaky" cheese in the green labeled container... it's okay to use it in the meatballs
2tspdried basil
2tspdried oregano
4TBSdried parsley
2tspsalt
1tsppepper
jarred spaghetti sauceat least 2 jars
Instructions
Preheat oven to 350 °.
Heat oil in a large pan over medium low heat. Add onions and slowly cook them until translucent and soft, about 5 minutes. Do not brown the onions. Add garlic and cook for 1 minute. Remove from heat.
Put all the ingredients in a large bowl. Add onion/garlic. Mix together. Don't over mix the meatball ingredients or the meatballs might get tough.
Make meatballs. I like a medium size ice cream scoop to make meatballs. Put them on an aluminum foil lined baking sheet and bake for 15 minutes.
Put them in the insert of a slow cooker and cover them with the spaghetti sauce. Put the lid on the insert and put the meatballs in the refrigerator overnight. This is where the meatball magic happens. Do not skip this step.
The next day put the insert into the slow cooker and cook on low for 2 hours.
YUM!!!!
Notes
Feel free to share this recipe... but BEWARE!!!! You just may be sitting outside the gates of heaven with me and Fran :)Adapted from Fran's Grandmother