Cooks around the world and throughout the ages searched for inspiration for dinner and few things have been more inspirational than the meatball.
The earliest documented evidence of meatball-like dishes dates to ancient times, indeed. In ancient Persia (modern-day Iran), mama cooked up spiced ground lamb with rice and other grains in little balls to create the kofta — and it was an idea that spread around the world through trade and conquests. Rome and China have some of the earliest written recipes, but meatballs are now a feature of cuisine worldwide.
Here is a crockpot recipe based on popular versions from Allrecipes and Chef Savvy.
Ingredients (Serves 6-8)
For the meatballs:
– 1 lb ground beef (or a mix of beef and pork/Italian sausage for extra flavor)
– Half cup Italian seasoned bread crumbs
– One fourth cup grated Parmesan cheese
– 1 egg, beaten
– 2 cloves garlic, minced
– One fourth cup finely chopped onion (or 1 teaspoon onion powder)
– 2 tablespoon fresh parsley, chopped (or 1 tablespoon dried)
– 1 teaspoon salt
– Half teaspoon black pepper
– Half teaspoon dried oregano or Italian seasoning
Instructions
1. In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined'don't overmix, or they'll get tough.
2. Roll into 1-1' inch meatballs (about 20-24 total). For best results and less grease in the sauce, broil them on a baking sheet for 8-10 minutes at 400'F until lightly browned (flip halfway). This step is optional but makes them extra flavorful and firms them up.
3. Place the meatballs in the bottom of your slow cooker (6-quart works great).
4. Pour your favorite sauce over the meatballs.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the meatballs are cooked through (internal temp 160'F) and the sauce is bubbly and flavorful. Stir gently once or twice if possible.
Serve on pasta or hoagie rolls with cheese. Use toothpicks for a good party food — and fun for kids who are picky eaters.