1 egg beaten
3/4 c crushed seasoned salad croutons
1/2 c finely chopped onion
1/4 c finely chopped green pepper
1 tsp garlic powder
1 tsp ground cumin
1 tsp dried oregano
1 pound lean ground beef or turkey
1 pound bulk Italian sausage
Sauce:
3 tbsp cornstarch
1 tbsp sugar
3/4 c beef broth
2 cans (28oz each) crushed tomatoes
3 medium carrots, diced
1 can (6oz) tomato paste
1 envelope onion soup mix
3 garlic cloves, minced
1 tsp dried basil
1/2 tsp crushed red pepper flakes
Hot cooked pasta
In a bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper. Crumble beef or turkey and sausage over mixture and mix well. Shape into 1-in balls. Place in a 5-qt slow cooker. In a large bowl, combine the cornstarch, sugar and broth until smooth: stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil, and pepper flakes. Pour over meatballs. Cover and cook on low for 5-6 hours or until meat is no longer pink. Serve with pasta.
Yield: 8 servings (1 c sauce with 5 meatballs)
Recipe Submitted by Connie Cloud
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