WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, February 5, 2015

MEATBALLS AND SAUCE FROM RED GOLD TOMATOES

2 tablespoons extra virgin olive oil 
1 large onion, chopped
6 garlic cloves, minced
1 (28 ounce) can Red Gold® Crushed Tomatoes 
1 (28 ounce) can Red Gold® Tomato Sauce 
1 (6 ounce) can Red Gold® Tomato Paste 
1 tablespoon dried basil 
1 teaspoon dried oregano 
Salt and black pepper to taste 
1 teaspoon fennel 
2 tablespoons sugar 
1/2 cup water 

2 pounds lean ground beef or ground turkey 
1/2 cup quick-cooking oats 
1 teaspoon dried basil 
1/4 teaspoon black pepper 
2 garlic cloves, minced
2 eggs 
1 (8 ounce) package fresh mozzarella balls 
3 tablespoons extra virgin olive oil 

  • In a large skillet heat extra-virgin olive oil on medium heat.  Add onion and garlic.  Cook until tender.  Spray 5 quart or larger slow cooker.  Add onion and garlic and remaining ingredients.  Stir to combine.  Cook on low for 6 to 7 hours.  Serve on pasta of your choice.
  • Meat can be added to the sauce if desired.  Below is a meatball recipe that could be added to the sauce at the beginning of the cook time.
MOZZARELLA MEATBALLS

MAKES 6 SERVINGS

PREPARATION TIME:  15 MINUTES    COOKING TIME:  6 to 8 HOURS
  • In a large bowl mix beef or turkey, oats, basil, black pepper, garlic cloves and eggs.
  • Shape into 2-inch balls, should get 14-16 meatballs.  Press 1 mozzarella ball into center of each meatball and seal inside.
  • In a large skillet, heat oil over medium-high heat.  Add meatballs; cook just until browned on all sides.   Place half of the sauce in slow cooker, add meatballs and then last half of sauce.  Cook as directed. 
NUTRITIONAL FACTS PER SERVING
Calories 300, Fat 12g, Trans Fat 0g, Cholesterol 110mg, Sodium 115mg, Carbohydrate 5g, Fiber 1g, Protein 44g, Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 15%

Note: This is obviously a red gold recipe. Other brand tomato products may be used.



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