Our CP24 headline writer Rebecca Field Jager says this is her favourite treat on a cold winter's day. She highly recommends using the cheese option.
SAUCE
- 2 23-oz cans tomato sauce
- 1 5.5-oz can tomato paste
- 1 small onion, chopped
- 1 small green pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp. dried Italian herbs
- ¼ tsp. each salt and pepper
MEATBALLS
- 1.5 lbs lean ground beef
- 1 lb ground veal
- .5 ground pork
- 1 egg
- ½ cup Italian bread crumbs
- ½ cup grated Parmesan cheese
- OPTION: 6 slices mozzarella cheese
Instructions
Combine all SAUCE ingredients in slow cooker. If desired, you can sauté onions, pepper, garlic in a tsp. of oil first before adding to slow cooker.
Combine all MEATBALLS ingredients in mixing bowl. Roll into meatballs. YIELD: Approx. 24.
Drop uncooked meatballs into sauce in slow cooker. Cover. Cook on LOW 6 to 8 hours.
Add slices of mozzarella cheese on top and let cook a 10 more minutes to melt before serving.