CROCKPOT MEATBALLS

Autumn conjures up memories of football game Sundays and Thanksgiving parades at my Godmother's home, where meatball sandwiches were warming in the crockpot all day...ready to be scooped into fresh rolls. Mmmmm.

Our family meatballs were always lovingly prepared homemade (of course) and served up to hungry and appreciative recipients while yelling out remarks to the TV ref. I hope you enjoy the recipe.

Simple SUNDAY MEATBALLS

Lean (we use 90%) Ground Beef
Parmesan Cheese
Thinly chopped onion
Day old Bread
Milk
Egg
Parsley
Salt & Pepper

The trick is to not over mix the meat with your hands...hence the meatballs become too chewy. Soak your bread (I use the ends of a loaf of bread but you can use crusty Italian or breadcrumbs) in milk till they are absorbed.

To the ground meat, eyeball everything....and mix. If it's too wet, add a little more bread or breadcrumbs, if it's too dry, add another egg. Remember, don't over mix! Form palm size balls (not too large because it takes longer to cook) flattened a bit and brown over a hot pan coated with Olive Oil.

When the meatballs are browned evenly, drop into your crockpot and add your gravy (also known as tomato sauce - ours is homemade too, simple easy recipe for future posting). Let it cook slow and low for a few hours.

Get yourself some fresh Italian rolls and provolone cheese.

Watch many happy faces devour those babies! Is it half-time yet? I smell meatballs!

Enjoy!
xoxo