Spicy Italian meatballs

Lynnda Cloutier


leave meatballs in the crock to transport and keep warm; take a long wooden picks for easy serving.Source unknown

★★★★★ 2 votes


one egg, lightly beaten
1/2 cup fine dry bread crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped bottled pepperoncini salad peppers
1 teaspoon italian seasoning, crushed
one clove garlic, minced
1 pound lean ground beef
1 pound bulk italian sausage
one can crushed tomatoes, 28 ounces
1/2 cup finely chopped onion, one medium
1 tablespoon balsamic vinegar
two cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper


1preheat oven to 350°. In a large bowl mix egg, bread crumbs, 1/4 cup onion, pepperoncini peppers, Italian seasoning, and the one clove garlic; mix well and add ground beef and sausage; mix gently until combined. Shape mixture into 24 two inch meatballs. Place meatballs in a 15 x 10" baking pan. Bake for 30 minutes; drain well.
2Meanwhile in a 4-5 quart slow cooker combine crushed tomatoes, 1/2 cup onion, the vinegar, two cloves garlic, oregano, and crushed red pepper. Add baked meatballs to slow cooker; stir gently to coat.
3Cover and cook on low heat setting for four -- six hours or on high heat setting for two -- three hours. Skim fat from sauce before serving. Makes 24 meatballs.

About this Recipe

Course/Dish: Meat Appetizers