Wednesday, November 30, 2011

 1 egg
1/2 tsp salt
1/2 tsp italian seasoning
1/4 tsp crushed red pepper flakes
2 cloves garlic, minced
1/4 c. finely chopped onion
1 lb extra lean ground beef
8 oz ground turkey
1/2 c. dry bread crumbs
1/3 c. grated parmesan cheese
1 can (15oz) tomato sauce
1/4 c. dry red wine
6-8 hoagie rolls, split and warmed

In large bowl, beat egg with salt, seasoning, red pepper flakes and garlic. Add chopped onion, beef, turkey, crumbs and parmesan cheese; mix well. Shape into 1-1/2" balls. Place meatballs in 5 qt or larger slow cooker.

In same bowl, mix tomato sauce and wine; pour over meatballs. Cover and cook at low setting until meatballs are no longer pink in middle, cut to test (5-6 hours).

Carefully lift meatballs from cooker and place 3-4 in each split roll; moisten with a little sauce from cooker. If desired add condiments (pepper strips, slices mozzarella cheese, olives, etc) to each sandwich. Makes 6-8 servings


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