Sure to be a big hit with kids, these king-size meatballs have fabulous flavour and taste even better the next day. Serve with pasta, or make the ultimate sub by slicing the meatballs in half and serving in an Italian bun topped with plenty of sauce and Parmesan cheese.
- Portion size 8 servings
- Credits : Canadian Living New Slow Cooker Classics
- 1 can tomato paste
- 1 onion chopped
- 1/2 bulb fennel cored and chopped
- 1 carrots chopped
- 4 cloves garlic sliced
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper flakes
- 1 can whole tomatoes
- 10 fresh basil leaves chopped
- 10 fresh parsley sprigs chopped
- 2 cups cubed crustless Italian bread
- 1/2 cup milk
- 1 egg
- 1 lb lean ground veal
- 1 lb lean ground beef
- 1 lb lean ground pork
- 3 cloves garlic minced
- 1/2 cup minced onion
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fennel seeds crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
MethodMeatballs: In large bowl, soak bread in milk until absorbed, about 10 minutes.
Squeeze out as much of the milk as possible. Stir in egg, veal, pork, garlic, onion, parsley, Parmesan cheese, fennel seeds, salt and pepper until combined.
Form into 12 large meatballs; refrigerate until firm, about 10 minutes.
Meanwhile, in slow cooker, combine tomato paste, onion, fennel, carrot, garlic, salt and hot pepper flakes. Stir in tomatoes, crushing with hands or potato masher. Arrange meatballs on top.
Cover and cook on low until vegetables are tender and digital rapid read thermometer inserted in a few meatballs registers 160°F (71°C), 6 to 8 hours. Skim off fat.
Serve sprinkled with basil.
Nutritional facts Per each of 8 servings: about
- Sodium 565 mg
- Protein 27 g
- Calories 297.0
- Total fat 13 g
- Potassium 935 mg
- Cholesterol 108 mg
- Saturated fat 5 g
- Total carbohydrate 18 g
- Iron 24.0
- Folate 17.0
- Calcium 12.0
- Vitamin A 18.0
- Vitamin C 38.0