Recipe by PSU Lioness
I found this in the March 2012 issue of Family Circle magazine and I changed a few things to make this my own. I personally think that the original was lacking in salt and spice so I added some Creole seasoning to remedy that. You can also use seasoned salt if you don't want the added spice. The meatballs came out firm and perfectly cooked after 5 1/2 hours. I think next time I will cut some red and green peppers into strips to add to the sauce along with the finely chopped peppers. I will update any changes.
- 1 (28 ounce) can tomato puree
- 2 red bell peppers, seeded and chopped
- 1 medium onion, finely chopped
- 1 pinch red pepper flakes
- 1 1⁄2 teaspoons creole seasoning (more or less to taste. You can also use seasoned salt to avoid the added spiciness)
- 1 bay leaf
- 3⁄4 cup crumbled French bread or 3⁄4 cup Italian bread
- 1⁄4 cup milk
- 1⁄3 cup all-purpose flour
- 2 lbs ground beef
- 2 tablespoons fresh parsley, chopped (the recommend flat-leaf parsley)
- 2 garlic cloves, minced
- 1 large egg
- 1 teaspoon ground cumin
- 1⁄2 teaspoon dried marjoram
- 1 1⁄2 teaspoons salt
- fresh ground pepper
- cooked rice
- freshly grated parmesan cheese
Directions See How It's Made
- For the sauce, stir together tomato puree, peppers, onion, salt, red pepper and bay leaf.
- Pour half of the sauce into a slow cooker and reserve the rest.
- For the meatballs, add milk and soak the bread for a few minutes. Lightly squeeze the bread to remove excess milk and discard milk.
- Spread flour on a piece of wax paper.
- In a large bowl, mix together soaked bread, ground beef, parsley, garlic, egg, cumin, marjoram, salt and pepper (to taste).
- Moisten your hands and shape mixture into 2" balls.
- Lightly roll meatballs in flour and transfer to the slow cooker that contains half of the sauce. Top with remaining sauce.
- Cover and cook on LOW for 4-5 hours or until meatballs are cooked through.
- Discard bay leaf before serving over rice with freshly grated Parmesan.