Ingredients You Will Need:
1 ¼ pounds ground round
¼ cup onion, chopped
1 teaspoon crushed oregano
1 tablespoon crushed red pepper leaves
2 tablespoons crushed parsley
Sea salt
Pepper
¼ cup crushed garlic toast (optional)
½ cup beef broth
Spaghetti sauce
Spaghetti
Spaghetti Sauce:
8 or 10 large tomatoes
1 cup onion, minced
2 cloves garlic, crushed
1 teaspoon oregano
½ teaspoon sea salt
1 teaspoon fennel, chopped
2 tablespoons chopped jalapeno
Mix the ground round, onion, oregano, pepper flakes, parsley, sea salt and pepper together, and shape the meat into balls. If the meat is a little too wet, add about ¼ cup crushed garlic toast. Broil the meatballs for about five minutes per side. Remove them from the oven, and place them into a crockpot on high. Pour beef broth into the crockpot to keep the meatballs juicy while you make the spaghetti sauce.
Peel and deseed the tomatoes. Put them into a pot with the onions, garlic, oregano and sea salt. Bring the pot to a boil, and add the chopped fennel and jalapeno (handle carefully!) until you reach the desired taste. Simmer the tomatoes for about a half hour, and then, if the sauce has too much of a tomato taste or is slightly sour, sprinkle a tablespoon of sugar into the pot and simmer for an additional five minutes.
Pour the sauce over the meatballs, and turn the crockpot on high. Cook for about 30 minutes or until the sauce is nice and thick and the meatballs are piping hot. Serve with spaghetti and garlic toast.
Source: Life123
1 ¼ pounds ground round
¼ cup onion, chopped
1 teaspoon crushed oregano
1 tablespoon crushed red pepper leaves
2 tablespoons crushed parsley
Sea salt
Pepper
¼ cup crushed garlic toast (optional)
½ cup beef broth
Spaghetti sauce
Spaghetti
Spaghetti Sauce:
8 or 10 large tomatoes
1 cup onion, minced
2 cloves garlic, crushed
1 teaspoon oregano
½ teaspoon sea salt
1 teaspoon fennel, chopped
2 tablespoons chopped jalapeno
Mix the ground round, onion, oregano, pepper flakes, parsley, sea salt and pepper together, and shape the meat into balls. If the meat is a little too wet, add about ¼ cup crushed garlic toast. Broil the meatballs for about five minutes per side. Remove them from the oven, and place them into a crockpot on high. Pour beef broth into the crockpot to keep the meatballs juicy while you make the spaghetti sauce.
Peel and deseed the tomatoes. Put them into a pot with the onions, garlic, oregano and sea salt. Bring the pot to a boil, and add the chopped fennel and jalapeno (handle carefully!) until you reach the desired taste. Simmer the tomatoes for about a half hour, and then, if the sauce has too much of a tomato taste or is slightly sour, sprinkle a tablespoon of sugar into the pot and simmer for an additional five minutes.
Pour the sauce over the meatballs, and turn the crockpot on high. Cook for about 30 minutes or until the sauce is nice and thick and the meatballs are piping hot. Serve with spaghetti and garlic toast.
Source: Life123