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.