Thursday, October 30, 2014

Slow Cooker Meatballs

The days are getting shorter, the weather is getting nippy, and there's just something about this time of year that makes me want to snuggle up at home - and eat hearty food. It's only a matter of time before the Christmas music plays 24/7, and I run out of Pandora hours (think that's impossible? so did I, until my H exhausted my account a few years ago!).
Budget carefully.

Maybe it's the impending cold of winter or the musing that comes with the end of a year, but recently, I've been reflecting on all the wonderful and horrible uncertainties in life that are stark reality when you work in medicine. I've come to wonder: are we all on some sort of weird vacation-of-uncertain-duration on this Earth? And if so, are you making the most of your vacation time, whether that means doing nothing, or doing everything?

Slow Cooker Meatballs


1 lb ground beef (85% lean)

1/4 cup plain bread crumbs

1 egg

1/2 large white onion, finely chopped

1 tsp garlic

3 tbsp oregano (divided - 1 tbsp for the meatballs, 2 tbsp for the sauce)

1/4 cup parmesan cheese + additional for stirring into sauce

1/2 tsp salt

1/2 tsp  pepper

One 28 oz can of crushed or whole tomatoes *

*Use 1 1/2 large cans if you want extra saucy meatballs


1. Combine all but the tomatoes and reserved oregano in a large bowl and mix until combined

2. Heat olive oil in a large saucepan over medium heat. Form meat into approximately 2 tbsp sized meatballs

3. Brown meatballs evenly in the saucepan

4. Add meatballs to slow cooker. Pour tomatoes + 2 tbsp oregano over the meatballs

5. Set slow cooker to low, cook for 8-10 hours

6. Stir in up to 1/4 cup parmesan cheese to taste; add salt and pepper to taste. Enjoy!

In other news,
New sisters

A visit to the winery 

Mystic Seaport

Thanks for reading!


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