This was one of those things I kind of did on a spur of a moment, send someone to the store to pick up a few of the ingredients and off to work we went!
Ingredients
For the Sauce:
1 Tablespoon Garlic (I Use Pre-Minced Refrigerated Garlic)
1/4th Cup Celery Shredded
1 Small Yellow Onion Shredded
1 Can (6oz) Tomato Paste
1 Lb 13 oz Can Pureed Tomatoes
2 Teaspoon Salt
1 Teaspoon Oregano
Meatballs:
2 Pounds Extra Lean Ground Beef 93%
1 1/2 Cup Italian Cheese
1 Teaspoon Pepper
1 1/2 Teaspoon Salt
4 eggs
1/4th Cup of Parsley
1 Cup of Italian Bread Crumbs
When Serving:
Mozzarella Cheese
Hoagie Buns
Instructions
- I could not find pureed tomatoes so I ended up buying a can of chopped and putting them in a blender and pureeing them.
- Put in a bowl: Garlic, Tomatoes, paste, salt, oregano, onion and celery.
- Mix well.
- In another bowl mix ground beef, Italian cheese, parsley, pepper, eggs, bread crumbs and salt well until moist throughout.
- Spray a thin layer of Pam on crock pot or liner.
- Put a thin layer of sauce on bottom of crock pot.
- Carefully roll meatballs into balls and place on layer.
- then pour another layer onto balls.
- Lay another layer down of sauce.
- Carefully roll meatballs into balls and place on layer.
- repeat until you have used up all of meat.
- Pour remaining sauce on top, making sure all of meat is covered.
- Cook on low for 8 hours, or high for 5.
- These are a soft meatball, so you will need to carefully pull them back out when you eat them.
- If you so choose, when you put them in the hoagie, cover with some mozzarella.
http://crockpotladies.com/recipe-categories/entrees/crockpot-meatball-sandwhich/
Linked to Hunk of Meat Mondays
