Crockpot by Candlelight - Italian Beef Meatball

Day one of Crockpot by Candlelight began with Italian Beef Meatball Subs.  I used my regular meatball recipe because they are lean and a firmer meatball and I knew they would hold up well in the crockpot.  If you like a softer and moister meatball, try using beef with more fat (80-85% lean) or double the bread and milk.  Load these meatballs up on a crusty roll with some of the crockpot sauce, parmesan and mozzarella cheese, serve with your choice of sides (we had broccoli and a spinach salad), light your candle and enjoy! 

Ingredients

Simple Crockpot Tomato Sauce

2 28 oz cans crushed tomatoes with italian seasoning (or add some in)

1 large onion, diced 

3 cloves garlic, minced

Salt and pepper to taste

Italian Beef Meatballs

1 lb 93% lean ground beef

1 slice whole wheat bread (I use Arnold’s), torn

1/4 cup low fat milk

1/4 cup parmesan cheese

2 cloves garlic, minced

2 tsp dried basil

2 tsp dried parsley

Directions

Combine sauce ingredients in the crockpot.

Place torn bread and milk in a bowl, letting the bread absorb the milk.  

In a mixing bowl, combine beef, cheese, garlic, basil, and parsley.  Season the mixture with salt and pepper.  Add in bread and milk mixture and mix ingredients together.  Form mixture into 12 meatballs approximately 1.5 ounces a piece. Place meatballs in the crockpot. 

Cook meatballs on low for 7-8 hours. Serve on a crusty roll with crockpot sauce, parmesan and mozzarella cheese. 

Nutritional Facts

Italian Beef Meatballs

Servings per recipe: 12

1 Serving(1 meatball): Calories 63 Fat 2.9g Cholesterol 23.2mg Sodium 51.2mg Carbohydrates 0.5g Fiber 0g Sugar 0.3g Protein 8.9g

Simple Crockpot Tomato Sauce

Serving size: 1/4 cup

Servings per recipe: 28

Calories 24 Fat 0g Cholesterol 0mg Sodium 108mg Carbohydrates 5g Fiber 2g Sugar 2g

Protein 1g