Not Your Mother’s Meatballs by A Year of Slow Cooking
(with some adjustments)
- 1/4 cup chopped Italian Parsley
- 1.5 pounds lean ground beef or turkey
- 1/4 cup grated Parmesan cheese
- 1/4 finely crushed breadcrumbs
- 2 eggs
- 2 tablespoons dried minced onion flakes
- 1 tablespoon garlic powder
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon ground black pepper
- 1 cup flour
- 2 cups chicken or beef broth
- 1 (6-ounce) can tomato paste
- In a large mixing bowl, combine the chopped parsley and meat. Add in Parmesan cheese, breadcrumbs, eggs, and the dried spices. Combine well.
- After the meat is mixed, line a cookie sheet with parchment paper or non-stick foil. Pour 1 cup of flour into a shallow dish, like a pie pan.
- Roll meat into golf ball-sized balls and then lightly dust each meat ball with flour before placing onto the lined cookie sheet. When all the meat is gone, put the whole cookie sheet into the freezer for 1 hour, or until completely frozen. It’s okay to freeze overnight.
**If you prefer to make these ahead of time for a future date, after they are individually frozen, put them into a Tupperware container or freezer bag. By individually freezing them first you will prevent them from sticking and can pull them out whenever you need a quick meal!
- Use a 6-quart slow cooker. Spray the inside of your cooker with cooking spray and set aside.
- Once your meatballs are frozen, place them one-by-one into your lightly greased slow cooker. It’s okay to stack them.
- In a small mixing bowl, whisk together the broth and tomato paste to create a gravy. Pour this evenly over the meatballs. Cover, and cook on low for 5 hours, or until the meatballs have browned and are fully cooked.