I got this recipe off of the yahoo crockpot group, and made it and liked the concept, but didn't like the result too much. I now have adapted it until it is in my opinion an A+ meatball recipe. I used to make good meatballs from my MIL's recipe, but because they were browned (fried) first, they always seemed to end up triangular instead of round, which wasn't that visually appealing. This recipe produces nice round meatballs and I don't have to do any frying, so the mess and the fat is lots less. I use a cookie scoop, and so they are uniform in size. I like mine small, so I use the 1" size, but you could make them whatever size you prefer. After I descoop them, I round them up a bit with my hands, and I spray the scoop and my hands with cooking spray first. I didn't bother to take a picture, as now all you can see is spaghetti sauce.CROCKPOT MEATBALLS
1 1/4 pounds low fat ground beef
1 cup seasoned Italian bread crumbs
1/2 cup parmesan cheese, grated
1 Tbsp. minced parsley (fresh or dried)
1-3 cloves minced garlic, or garlic powder
3/4 cup milk
2 or 3 eggs
1/2 tsp. salt
1/2 tsp. pepper, scant
Mix ingredients and form into balls. Any size is ok. Put in crockpot with a couple of jars of sauce, one on the bottom and one on top.
We prefer Bartolli's or Barilla's Basil and Tomatoes Sauce. Cook about 4-6 hours on high or 7-8 hours on low. Can be frozen and reheated from the freezer in the crockpot. Makes about 28 1 inch meatballs.
I hope that if you try it you like it.
