Tuesday 4 February 2014

Meatball and Tomato Sauce

This is an old family favourite. Serve this up over GF pasta or use this to make meatball subs.

1/2 cup GF bread crumbs
3/4 cup red wine
1/4 cup dehydrated onions
1 tablespoon GF bouillon powder
1 teaspoon garlic powder
2 pounds lean ground beef, moose or venison
1 egg
1 tablespoon dried oregano, divided
2 teaspoons hot pepper flakes, divided
1 onion, chopped
1 bell pepper
8 ounces mushrooms, chopped
3 cloves garlic, minced
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 (28 oz) can crushed tomatoes
2 (680 ml) cans pasta sauce
1 1/2 teaspoons salt
1/2 teaspoon pepper

Pour the wine in a large bowl and add the bread crumbs, dehydrated onion, bouillon powder and garlic powder. Allow to sit for 5 minutes.
Add the ground meat, egg, 1 teaspoon of the oregano and 1 teaspoon of the hot pepper flakes; mix well.
Form into 24 -1 1/2 inch meatballs.
Brown the meatballs in a skillet or on a baking sheet in the oven.
In the meantime, mix the remaining ingredients together in a 5 qt crock-pot.
Gently toss in the meatballs and cook on low- heat for 8 hours or high-heat for 5 hours.
Serve over pasta or use for meatball subs.

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Have you tried this recipe?? Tell us how it turned out :)