I recently posted a recipe about crock-pot sweet -n -sour meatballs. Well, I tried this one today and it makes for a great low-carb meal all by itself, or serve it with a salad or a side of green beans. It also makes a killer meatball hoagie. Just place the cooked filling in a bun, add some provolone cheese and pop it under the broiler. In no time you’ll be in Italian heaven! Of course you could top pasta with this sauce, but I’d suggest subbing a jar of spaghetti sauce for the canned tomatoes or it might not be saucy enough.
To make these yummy meatballs you’ll need:
30 prepackaged meatballs (from the frozen section)
½ red pepper, diced
½ yellow pepper, diced
½ orange pepper, diced
½ onion, diced
¼ cup Worcestershire sauce
1 can (15oz) diced tomatoes (may substitute crushed)–add 2 cans for a heartier sauce.
4-5 Tablespoons of butter
3 Tablespoons tomato paste
2 tsp. garlic powder
1 tsp. allspice
3 tsp. kosher salt
1 TB dried oregano
To make this recipe:
Spray your crock-pot with non-stick cooking spray. Add the meatballs, red peppers, yellow peppers, orange peppers, onion, Worcestershire sauce, diced tomatoes, butter (1 TB at a time),paste, garlic powder, allspice, kosher salt, and dried oregano. Stir to combine then place the lid firmly on the top.
Let it cook for 6 hours on low. Give it a quick stir halfway through. You can of course make this with homemade meatballs as well. Just mix 1lb ground beef, 1 egg, ½ cup breadcrumbs, salt, pepper, parsley or oregano, allspice, and a sprinkle of Worcestershire sauce in a bowl. Form meatballs with your hands. Sautee with olive oil in a pan over medium-high heat until meatballs are browned on all sides. Place them in the crock-pot and continue with recipe as directed. You’ll need to be much more careful when you stir though so the meatballs don’t break apart.