Slow-Cooker Parmesan Meatballs and Noodles

By á-2710

Ingredients

• For the meatballs:
• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 clove garlic, chopped
• 1 tablespoon chopped basil
• 1 egg
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• For the sauce:
• 1 28-ounce can whole peeled tomatoes
• 1/2 cup chopped onion
• 1 clove garlic, chopped
• 1/2 cup water
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 1/2 cups No Yolks® Extra Broad noodles
• Basil and parmesan, for serving

Details

Servings 20
Adapted from popsugar.com

Preparation

Step 1

1) Set the oven to broil; allow to preheat while making the meatballs.
2) Mix together the ground beef, breadcrumbs, parmesan, garlic, basil, egg, salt, and pepper in a mixing bowl, making the meatball base.
3) Line a half sheet pan with aluminum foil, then roll the balls into small golf-ball-shaped rounds and arrange on the pan, leaving a bit of room between meatballs.
4) Broil the meatballs for 5 minutes, then flip, broiling for another 3-5 minutes, or until the tops have browned.
5) Add the tomatoes, onion, garlic, water, red wine vinegar, sugar, and salt to a blender and pulse until smooth. Pour into the base of your slow cooker.
6) Nestle the meatballs in the sauce, then cover. Set your slow cooker to medium, and cook 6 to 8 hours. Crank the heat to high 30 minutes before serving, and add the egg noodles, stirring to cover all the pasta.
7) Serve topped with additional parmesan cheese and basil.