“Spend more time with people who eat popcorn for dinner.” Zina Harrington
If I had known that there was such a simple and delicious recipe for meatballs I would have started cooking years ago. Also, this recipe is a great way to inundate your home with the atmosphere of an Italian restaurant, minus the checked table clothes, unless you have them and you feel compelled go there.
Finally, this recipe instructs the cook to make the meatballs the size of baseballs. No standing over the counter making 62 mini-balls. Winner, winner!
2 pounds ground beef
1 pound mild Italian pork sausage
3 stalks celery, diced
1 medium onion, diced
2 carrots, diced
1/2 cup almond flour
2 T dried oregano
1 T garlic powder
Cayenne pepper, 1/32 t, which means a very litle bit
S&P to taste
Mix everything together. My method is to chunk up the veggies and put them into my Ninja chopper with the eggs. This dices everything nicely, actually closer to a mince.
Form the mixture into baseball sized balls and place them into a slow cooker. It’s OK to stack them.
Cover the meat balls with the sauce which is –
16 ounce can diced tomatoes
1 can tomato paste
3 cups fresh basil, chopped
5 cloves garlic, chopped or pressed
S&P to taste
Mix all the sauce ingredients together. Pour over the meat balls, which are patiently waiting in the slow cooker. Once the sauce is over the meatballs, cover the cooker, set it on low, and you’re free to go for about 6 hours.
What to do for 6 hours? You could obsess about what to serve with the meat balls. Buttered pasta with a side of broccoli sounds good to me. Broccoli is generally my go to veggie, which is why it took me about 30 years to find out that my husband’s favorite veggie is peas. He’s the strong, silent type. Use your words, Sweetie!
Maybe peas. Maybe both.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.