Slow Cooker Meatballs in Red Sauce
¾ cup seasoned bread crumbs
½ cup grated Parmesan Cheese
½ cup ketchup
2 large eggs
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
½ teaspoon ground black pepper
2 pounds ground beef
1 – 28 ounce can diced tomatoes
1 – 28 ounce can tomato puree
1 large onion, finely chopped
2 teaspoons dried Italian Seasoning Mix
1 teaspoon red chili flakes
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
In a large bowl, mix bread crumbs, cheese, ketchup, eggs, Worcestershire, garlic powder, onion powder, 1 teaspoon salt and ½ teaspoon ground black pepper together until well blended. Add ground beef and knead all ingredients together until completely blended.
In large slow cooker, mix together diced tomatoes, tomato puree, onion, chili flakes, remaining salt and pepper.
Form ground meat mixture into meatballs, approximately the size of a half dollar. Drop into sauce.
Heat meatballs and sauce on high for 4 – 5 hours or on low for 8 – 10 hours.
Serve as an appetizer, a pasta sauce or in meatball subs.
Remove any leftover meatballs from sauce, place on a wax paper lined baking sheet and freeze. When meatballs are frozen, place in a resealable plastic bag and store in freezer. Freeze any remaining red sauce in portion sizes in resealable plastic bags.