Guys, these meatballs. There are no words. But we’ll try: numerous taste-testers have reported back that these are the best meatballs, hands down, they’ve ever had. We have to agree. All you need is a slow cooker, a bit of prep time and boom — welcome to meatball nirvana.
While the standard is to have spaghetti with meatballs, we chose our Gabriella’s Kitchen™ HIGH PROTEIN Linguine because we thought the sturdier noodles would be better suited to handle the meatballs, which are quite big. The match was, as they say, made in heaven. Try this today!
Start with the meatballs: beat eggs in a large bowl and stir in the panko flakes, onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and gently knead with hands until everything is combined. Roll 16 small meatballs (roughly ¼ cup of mixture) and place them in a 6-quart slow cooker.
Move to the sauce: heat olive oil in a saucepan over medium heat. Add the onion and cook until golden brown, 3-5 minutes. Add garlic, Italian seasoning and crushed red pepper and cook for an additional 30 seconds. Add wine and bring to a boil, roughly 1 minute. Add crushed tomatoes and bring to a simmer. Next pour the sauce over the meatballs in the slow cooker.
Put the lid on the slow cooker and cook on HIGH for 4 hours or LOW for 8 hours – best results are 8 hours!
Right before you are ready to eat, bring bring a large pot of water to boil and add the 200g of HIGH PROTEIN Linguine – which should have been thawed briefly at room temperature. Cook for one minute and test for doneness. Strain and return to the pot.
Serve the linguine with meatballs and sauce poured generously overtop. Garnish with basil and Parmesan to taste. Enjoy!