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CROCKPOT MEATBALL PARM
Prep: 10 min Cook: 8 hours Servings: 4by Cara Fernicola25 recipes>There's nothing better then coming home after a long days work, to the smell of slow cooked meatballs and sauce! This recipe is quick to prepare, super easy (you cant mess this up!), cheap and most of all DELISH! Perfect weeknight meal Ingredients
- 1 POUNDS GROUND BEEF
- 1 1/2 CUP ITALIAN SEASONED BREAD CRUMBS
- 2 EGGS
- GARLIC (4 CLOVES-2 GRATED/MINCED FOR MEATBALLS - 2 MINCED FOR SAUCE)
- 2 28OZ CANS OF CRUSHED TOMATOES
- 2 CUPS RED WINE
- 1 1/2 TBS SUGAR (TO REDUCE ACIDITY IN THE SAUCE FROM TOMATOES AND WINE)
- SUBMARINE ROLLS
- GARLIC POWDER
- OLIVE OIL
- FRESH MOZZERELLA
Directions
- PREPARE MEATBALLS; GROUND BEEF, EGGS, 2 GARLIC CLOVES, BREADCRUMBS - MIX TOGETHER WITH HANDS, FORM MEATBALLS PLACE IN CROCK POT.
- PREPARE SAUCE; SQUEEZE TOMATOES FROM CAN OVER MEATBALLS, ADD WINE, GARLIC, SUGAR.
- LET COOK ON LOW FOR 7-9 HOURS.
- WHEN YOU'RE READY TO EAT; TURN OFF SLOW COOKER, GIVE A FEW STIRS.
- SLICE ROLLS, BRUSH WITH OLIVE OIL, SPRINKLE WITH GARLIC POWDER, PLACE IN A 325 DEGREE PREHEATED OVEN, TOAST FOR 5 MIN.
- TAKE ROLLS OUT, PLACE MEATBALLS ON EACH SUB, PLACE MOZZERELLA ON TOP
- PUT BACK IN OVEN FOR AN ADDITONA 5-10 MIN (OR UNTIL CHEESE HAS MELTED)
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