FBD

Meatballs In Sun Dried Tomato Gravy

Crockpot meatballs in sun dried tomato gravy

ItalianBeefAdvanced240 minBy Northstar

Ingredients

Servings
6
  • 1 cup boiling water
  • 1/4 cup dry packed sun dried tomatoes
  • 1 small onion chopped
  • 1 stalk celery chopped
  • 2 tsp chopped fresh basil
  • 2 tsp chopped fresh oregano
  • 1 TBS Worcestershire sauce
  • 1 10 1/2 ounce can condensed beef broth
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 pound extra lean ground beef
  • 1/2 pound mild Italian sausage
  • 1/2 cup Italian style dry bread crumbs
  • 1 egg slightly beaten
  • 1/4 cup milk
  • 3 TBS cornstarch
  • 1/4 cup cold water

Instructions

  1. 1

    In a medium bowl, pour boiling water over tomatoes. Cover and let stand about 15 minutes or until softened.

  2. 2

    Drain and finely chop. Combine tomatoes, onion, celery, basil, oregano, Worcestershire sauce, beef broth, salt and pepper, in a 3 1/2 quart slow cooker.

  3. 3

    In a medium bowl, combine beef, sausage, bread crumbs, egg and milk, mixing well.

  4. 4

    Form into 20-22 meatballs about the size of golf balls.

  5. 5

    Place meatballs in tomato mixture in slow cooker. Cover and cook on LOW 4-5 hours or until vegetables are tender.

  6. 6

    Turn control to HIGH. In a small bowl, dissolve cornstarch in cold water.

  7. 7

    Stir into slow cooker. Cover and cook on HIGH for 15-20 minutes.

  8. 8

    Serve sauce over meatballs.

Tags

crockpotitalianslow-cooker