Friday, April 19, 2013

  1. CROCK POT MEATBALL PARMIGIANA 

  1. 1 POUNDS GROUND BEEF
  2. 1 1/2 CUP ITALIAN SEASONED BREAD CRUMBS
  3. 2 EGGS
  4. GARLIC (4 CLOVES-2 GRATED/MINCED FOR MEATBALLS - 2 MINCED FOR SAUCE)
  5. 2 28OZ CANS OF POMODORO TOMATOES
  6. 2 CUPS RED WINE
  7. 1 1/2 TBS SUGAR (TO REDUCE ACIDITY IN THE SAUCE FROM TOMATOES AND WINE)
  8. SUBMARINE ROLLS
  9. GARLIC POWDER
  10. OLIVE OIL
  11. FRESH MOZZARELLA
  12. Directions
  13. PREPARE MEATBALLS; GROUND BEEF, EGGS, 2 GARLIC CLOVES, BREADCRUMBS - MIX TOGETHER WITH HANDS, FORM MEATBALLS PLACE IN CROCK POT.
  14. PREPARE SAUCE; SQUEEZE TOMATOES FROM CAN OVER MEATBALLS, ADD WINE, GARLIC, SUGAR.
  15. LET COOK ON LOW FOR 7-9 HOURS.
  16. WHEN YOU'RE READY TO EAT; TURN OFF SLOW COOKER, GIVE A FEW STIRS.
SLICE ROLLS, BRUSH WITH OLIVE OIL, SPRINKLE WITH GARLIC POWDER, PLACE IN A 325 DEGREE PREHEATED OVEN, TOAST FOR 5 MIN.
  1. TAKE ROLLS OUT, PLACE MEATBALLS ON EACH SUB, PLACE MOZZARELLA ON TOP
  2. PUT BACK IN OVEN FOR AN ADDITONAL 5-10 MIN (OR UNTIL CHEESE HAS MELTED)

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