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Meatballs In Sun Dried Tomato Gravy

1 cup boiling water
1/4 cup dry-packed sun-dried tomatoes
1 small onion -- chopped
1 stalk celery -- chopped
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
1 tablespoon Worcestershire sauce
1 can condensed beef broth (10 1/2 oz. )
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound extra-lean ground beef
1/2 pound mild Italian-style dry bread crumbs
1 egg -- slightly beaten
1/4 cup milk
3 tablespoons cornstarch
1/4 cup cold water

In a medium bowl, pour boiling water over tomatoes. Cover and let stand for about 15 minutes or until softened. Drain; finely chop. Combine tomatoes, onion, celery, basil, oregano, Worcestershire sauce, beef broth, salt, and pepper in a 3 1/2 quart slow cooker.

In a medium bowl, combine beef, sausage, bread crumbs, egg, and milk, mixing well. Form into 20-22 meatballs, about the size of golf balls. Place meatballs in tomato mixture in slow cooker. Cover and cook on low 4-5 hours or until vegetables are tender.

Turn to HIGH. In a small bowl, dissolve cornstarch in cold water. Stir into slow cooker. Cover and cook on HIGH 15 to 20 min. Serve sauce over meatballs.

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