Marinara meatballs! They make awesome sandwiches...
Keep in mind all ingredients are approximate or to taste, roll a small meatball and pan fry to taste, adjust salt or seasonings if needed.
Meatballs:
2lbs lean ground beef
1/2 cup panko style bread crumbs
2 eggs beaten
1 small white onion finely minced
4 medium garlic cloves finely minced
1tbs oregano
1tbs basil
1tsp fresh ground black pepper
1tsp thyme
1tsp onion powder
2 tsp salt
1/4 cup Parmesan cheese
Mix in large bowl: onion, garlic, seasonings and eggs. Add beef, cheese, and breadcrumbs and mix well with potato masher or by hand. Roll mixture into small balls (about quarter sized) and brown in a pan with oil (enough to cover the bottom of the pan) This may take two or three rounds to cook all of the meatballs. Drain meatballs, place in a crockpot.
Marinara:
5-6 Roma tomatoes halved and seeded
1 medium red onion very coarsely chopped
5 garlic cloves coarsely chopped
2 small cans of tomato paste (with 2-3 cans water)
2tbs parsley
1-2tbs oregano
1-2tbs basil
1tbs rosemary
1tbs chives
1tbs brown sugar
2tsp fennel (optional)
1-2tsp thyme
1-2 tsp crushed red pepper (optional, makes for a spicier sauce)
1tsp fresh ground black pepper
1tsp onion powder
2tsp salt
2 bay leaves
1/4 cup olive oil
In a blender mix oil, tomatoes, onion and garlic until smooth. You may need to add a little water to assist with blending. For a chunkier sauce blend half and finely mince the other half. Pour into a medium sauce pan and add seasonings and tomato paste. Mix well and bring to a simmer. Taste sauce after well heated, if bitter add more brown sugar. Add other seasonings to taste if needed. Add sauce to crockpot with meatballs and cook on low for 8 hours or high for 5. You can also simmer this recipe on the stove for 2 hours if you are in a rush (though it always tastes better the next day)
