Make Dinner Easy With This Saucy Recipe
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Some days are just more difficult than others, turning dinner into a bothersome chore. Save the drama and put your slow cooker to good use with this comfort-food recipe that hits the spot — and makes enough for lunch tomorrow. The combination of parmesan cheese and homemade pasta sauce mingles together, resulting in a bowl of tastiness that's hard to resist.
Slow-Cooker Parmesan Meatballs and Noodles
From Sarah Lipoff, POPSUGAR Food
INGREDIENTS
- For the meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 clove garlic, chopped
- 1 tablespoon chopped basil
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- For the sauce:
- 1 28-ounce can whole peeled tomatoes
- 1/2 cup chopped onion
- 1 clove garlic, chopped
- 1/2 cup water
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/2 cups No Yolks® Extra Broad noodles
- Basil and parmesan, for serving
INSTRUCTIONS
Set the oven to broil; allow to preheat while making the meatballs.
Mix together the ground beef, breadcrumbs, parmesan, garlic, basil, egg, salt, and pepper in a mixing bowl, making the meatball base.
Line a half sheet pan with aluminum foil, then roll the balls into small golf-ball-shaped rounds and arrange on the pan, leaving a bit of room between meatballs.
Broil the meatballs for 5 minutes, then flip, broiling for another 3 to 5 minutes, or until the tops have browned.
Add the tomatoes, onion, garlic, water, red wine vinegar, sugar, and salt to a blender and pulse until smooth. Pour into the base of your slow cooker.
Nestle the meatballs in the sauce, then cover. Set your slow cooker to medium, and cook 6 to 8 hours. Crank the heat to high 30 minutes before serving, and add the egg noodles, stirring to cover all the pasta.
Serve topped with additional parmesan cheese and basil.