Post by tummyache on Jun 24, 2019 17:07:50 GMT -5
NOT YOUR MAMA’S MEATBALLS [in SLOW COOKER]
www.ayearofslowcooking.com/2011/12/not-your-mothers-meatballs-slow-cooker.html
[*Adjust for HFI: Sub safe unsweetened bacon; can omit onion flakes, garlic powder; sub cream cheese for tomato paste at end of cooking- it’s really yummy! Bet you could use cream of mushroom soup too, although I haven’t tried that]
MAKES: 24 meatballs
• 1/4 cup chopped Italian Parsley
• 1.5 lb lean ground beef
• 4 slices smoked bacon*, diced (raw; don't cook it)
• 1/4 cup grated Parmesan cheese
• 1/4 cup Panko-style breadcrumbs (I like dried sourdough breadcrumbs]
• 2 eggs
• 2 Tbsp dried minced onion flakes*
• 1 Tbsp garlic powder*
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 cup flour (rice flour or corn starch works nice too)
• 2 cups chicken, beef, or bone broth
• 1 (6-oz) can tomato paste*
INSTRUCTIONS:
1. Use a 6-quart slow cooker. Spray the inside of your cooker with cooking spray, or rub it down with a bit of olive oil (don't go crazy, just a little glisten) and set aside.
2. In a good-sized mixing bowl, combine the chopped parsley, ground beef, and diced bacon.
3. Add in Parmesan cheese, breadcrumbs, eggs, and the dried spices.
4. Combine well--- I'd use your hands. (remove rings, wash appropriately, and all that good stuff that if I had a legal team they'd tell me to include).
5. After the meat is mixed, line a cookie sheet with parchment paper or non-stick foil.
6. Pour 1 cup of flour (I used rice flour) into a shallow dish (pie pan works great).
7. Roll meat into golfball-sized balls and then lightly dust each meat ball with flour before placing onto the lined cookie sheet.
8. When all the meat is gone, put the whole cookie sheet into the freezer for 1 hour, or until completely frozen.
9. It's okay to freeze overnight, if you'd like to break this into two days (put in sealed dish/plastic ware if freezing for longer).
10. Once your meatballs are frozen, place them one-by-one (this means don't dump!) into your lightly greased slow cooker.
11. It's okay to stagger-stack them. In a small mixing bowl, whisk together the broth and tomato paste [can omit tomato paste for HFI] to create a gravy.
12. Pour this evenly over the meatballs.
13. Cover, and cook on LOW = 5 Hours, or until the meatballs have browned and are fully cooked [this is when I add the cream cheese].
14. Serve alongside pasta or rice, or all-on-their-own. These are filling!
www.ayearofslowcooking.com/2011/12/not-your-mothers-meatballs-slow-cooker.html
[*Adjust for HFI: Sub safe unsweetened bacon; can omit onion flakes, garlic powder; sub cream cheese for tomato paste at end of cooking- it’s really yummy! Bet you could use cream of mushroom soup too, although I haven’t tried that]
MAKES: 24 meatballs
• 1/4 cup chopped Italian Parsley
• 1.5 lb lean ground beef
• 4 slices smoked bacon*, diced (raw; don't cook it)
• 1/4 cup grated Parmesan cheese
• 1/4 cup Panko-style breadcrumbs (I like dried sourdough breadcrumbs]
• 2 eggs
• 2 Tbsp dried minced onion flakes*
• 1 Tbsp garlic powder*
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 cup flour (rice flour or corn starch works nice too)
• 2 cups chicken, beef, or bone broth
• 1 (6-oz) can tomato paste*
INSTRUCTIONS:
1. Use a 6-quart slow cooker. Spray the inside of your cooker with cooking spray, or rub it down with a bit of olive oil (don't go crazy, just a little glisten) and set aside.
2. In a good-sized mixing bowl, combine the chopped parsley, ground beef, and diced bacon.
3. Add in Parmesan cheese, breadcrumbs, eggs, and the dried spices.
4. Combine well--- I'd use your hands. (remove rings, wash appropriately, and all that good stuff that if I had a legal team they'd tell me to include).
5. After the meat is mixed, line a cookie sheet with parchment paper or non-stick foil.
6. Pour 1 cup of flour (I used rice flour) into a shallow dish (pie pan works great).
7. Roll meat into golfball-sized balls and then lightly dust each meat ball with flour before placing onto the lined cookie sheet.
8. When all the meat is gone, put the whole cookie sheet into the freezer for 1 hour, or until completely frozen.
9. It's okay to freeze overnight, if you'd like to break this into two days (put in sealed dish/plastic ware if freezing for longer).
10. Once your meatballs are frozen, place them one-by-one (this means don't dump!) into your lightly greased slow cooker.
11. It's okay to stagger-stack them. In a small mixing bowl, whisk together the broth and tomato paste [can omit tomato paste for HFI] to create a gravy.
12. Pour this evenly over the meatballs.
13. Cover, and cook on LOW = 5 Hours, or until the meatballs have browned and are fully cooked [this is when I add the cream cheese].
14. Serve alongside pasta or rice, or all-on-their-own. These are filling!