The Best Slow Cooker Meatballs
Nancy Lucarelli’s Walla Walla Slow Cooker Meatballs
1 pound ground sirloin
1/2 lb Italian sausage, casings removed
Generous handful grated Parmesan cheese
1 tsp salt
2 tsp garlic powder
1 slice bread, soaked in milk and mashed
1 jar good quality basil pesto
2 jars passata di pomodoro or 2 large cans (796 ml) crushed tomatoes
1 1/2 lb cavatelli or rigatoni, cooked (750 g)
Heat oven to 400˚F.
In large bowl, mix sirloin, sausage, cheese, salt, garlic powder, eggs, and bread. Roll into small meatballs.
Coat a baking sheet with cooking spray. Arrange meatballs on baking sheet. Cook in oven until browned, about 10 to15 minutes.
Gently spoon meatballs into slow cooker.
In a large bowl, mix passata di pomodoro or tomato sauce with pesto. Pour over meatballs. Cook on low for 8 to 10 hours. Serve with cavatelli or rigatoni.
A fruity, spicy Chianti Classico would be a great pour.