Crockpot Meatballs (without bread crumbs)

By Michinthekitch

Ingredients

• SAUCE
• 4 cloves garlic, minced
• 1 green pepper, finely chopped
• 4 tablespoons olive oil
• 1 large (28 oz) can diced tomatoes
• 1 large (28 oz) can crushed tomatoes
• 1 small (6 oz) can tomato paste
• 1 cup of dry red wine
• 1 tablespoon of dried oregano
• 1/2 tablespoon of dried basil
• Salt to taste
• 1 tablespoon sugar
• MEATBALLS
• 1 pound lean ground beef
• 3 garlic minced garlic cloves
• 1 tsp dried leaf oregano
• 1 tsp dried leaf basil
• 1/2 cup of Romano cheese
• 1 tblsp dried parsley
• 1 egg

Details

Adapted from southernfood.about.com

Preparation

Step 1

Lightly brown garlic and green pepper in 4 tablespoons of olive oil in a heavy frying pan on the stove.

Transfer to crockpot.

Add tomatoes, puree, red wine, oregano, basil, salt and sugar.

Mix meatball ingredients thoroughly and form into meatballs.

You can either bake these or sauté them in 2 tablespoons of olive oil until brown.

Add to sauce and scrape drippings into the sauce also.

Stir well and cover.

Cook on low for 8 to 10 hours and serve over pasta with Italian bread and more grated Romano.