Pork and Veal Meatballs in Tomato Sauce
 
 
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 cup of breadcrumbs
  • ⅓ cup of milk
  • 0.5 pounds of ground veal
  • 0.5 pounds of ground pork
  • 1 cup ground parmesan cheese
  • 2 cloves of garlic, minced
  • half an onion, finely chopped
  • ⅓ cup of chopped parsley
  • 2 large eggs
  • salt and pepper
  • 2 650 ml jars of marinara sauce (we used PC Marinara Pasta Sauce)
Instructions
  1. In small bowl, add the breadcrumbs and milk together. Set aside and let the bread crumbs absorb the milk.
  2. In a large bowl, add the ground veal and pork, parmesan, garlic, onion, salt and pepper and parsley.
  3. Whisk eggs and add into the bowl with the ground meat mixture.
  4. Using hands, gently mix the meat mixture until all the ingredients are evenly combined. Be careful not to over mix.
  5. Roll the meat mixture into however big you want your meatballs to be and set aside meatballs on a baking sheet.
  6. Once all you've used up your meat mixture, cover your baking sheet of meatballs with plastic wrap and leave in the fridge over night.
  7. The next day, add your meatballs in your slow cooker in a single layer and add your tomato sauce.
  8. Cook on high for 4 hours or low for 8 hours.
Notes
You can make your meatballs ahead of time, even two days ahead and you can leave them in the fridge until you're ready to use them. Also, they freeze well. For this recipe, it made enough meatballs for the two of us for two meals (dinner and lunch) and we ended up freezing another batch enough for one meal for another time.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/pork-veal-meatballs-tomato-sauce/