Back to my slow cooker again! The weather has been Hot, Hot, Hot! I feel like I have made a lot of meatballs lately. BUT, I have to say I love that I can have them for dinner with buttered noodles. The boys can have them in a sub roll for lunch the next day! Anything for good leftovers that everyone will eat!
INGREDIENTS FOR THE MEATBALLS
1 cup of plain Panko crumbs
2 tablespoons of diced onion
1 teaspoon of garlic powder
Dash of nutmeg
Salt
Pepper
1/2 cup 1% milk
dash of Worcestershire sauce
1 egg beaten
1/2 pound ground beef
1/2 pound ground Pork
INGREDIENTS FOR GRAVY
2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cups low sodium canned beef broth
1 beef bouillon cube or the equivalent amount of Better than Bouillon (I use this )
Dash of Worcestershire sauce
1/4 cup heavy cream
Salt
Pepper
DIRECTIONS FOR THE GRAVY
Melt the butter in a large skillet over medium heat, add the flour and cook whisking until smooth. Whisk in the beef broth, bouillon and Worcestershire sauce and bring to a simmer. Add the cream and season with salt and pepper. Transfer sauce to your slow cooker on low heat.
DIRECTIONS FOR THE MEATBALLS
Preheat oven to 350 degrees. Place all the ingredients in a large bowl and mix until well combined. Roll meat mixture into balls, I make mine smaller than a golf ball. Spray a baking sheet with non-stick spray and place the balls on the sheet and bake for 30 minutes turning the balls after 15 minutes. Transfer the meatballs and all of the juice into the slow cooker to finish cooking for 4 hours. Serve with buttered noodles.
Enjoy,
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