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Ingredients
1 1/2 Pounds lean ground beef
1/2 Cup fine dry breadcrumbs
1 Tablespoon fresh parsley, chopped
1 Teaspoon salt
1/4 Teaspoon black pepper
1 Egg, lightly beaten
2 Medium onions, finely chopped
2 Carrots, finely chopped
1 Stalk celery, finely chopped
1 Large can Italian style tomatoes with juice -- [2 pounds]
2 Cups beef stock
1/4 Teaspoon dried oregano
1/4 Teaspoon dried basil
1 Bay leaf
Parmesan cheese
Instructions
In a large bowl, combine ground beef, breadcrumbs, parsley, salt, pepper, egg and mix thoroughly, shape into 5/8� meatballs.
Transfer to a baking sheet sprayed with non-stick spray, bake in 345F preheated oven for 20 minutes and set aside to cool.
In crockpot, combine onions, carrots, celery, tomatoes, stock, oregano, basil, and bay leaf.
Add cooked meatballs, cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until hot and bubbling. Remove bay leaf and discard. Spoon into bowls and top with Parmesan cheese.