The July 4th weekend is quickly approaching. Whether you are entertaining a few guests or many, meatballs are always a great side or main meal. Even if you are grilling, just fix these the night before, and throw in the crock pot for 4-6 hours.
Ingredients
- 1 lb. each of ground round, ground veal and ground pork
- 2 medium slices of stale crust less bread
- 2 large eggs
- 1/2 tsp. black pepper
- 2 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. grated parmesan cheese
- 1 tbsp. oregano
- 1 32oz. jar of your favorite spaghetti sauce
In a large bowl, mix all your meats together using your hands. Shred your bread and put into a small bowl.
Take one of the eggs and mix into the bread until wet. Incorporate into your meat. Next, take the second egg and beat lightly in a bowl. Add this into your mixture. Add all of your spices. Order doesn’t matter. Mixing with your hands will do a better job of incorporating all the ingredients. Once everything is mixed in, shape into whatever size meatballs you want. I make enough for 2 meatball sub dinners, and one spaghetti and meatball meal. About an inch and a half works well.
Put some sauce on the bottom of your crock pot. Place the meatballs in the pot. Take a small amount of the sauce and pour over the meatballs. Cover and set to 4-6 hours. Again, 4 hrs. is about average. Remove when done and drain. Place in another bowl and cover with heated up sauce leftover in jar.
These also freeze up well. Store in a freezer ziploc bag, and when ready to use, just thaw out in your refrigerator. Hope you enjoy them!
