Spicy Italian Meatballs

Spicy Italian Meatballs Enlarge Image
Makes:
24 servings
Yields:
24 meatballs
Prep:
25 mins
Bake:
30 mins 350°F
Cook:
4 hrs to 6 hrs (low) or 2 to 3 hours (high
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Spicy Italian Meatballs

Ingredients
1
egg, lightly beaten
1/2
cup fine dry bread crumbs
1/4
cup finely chopped onion
1/4
cup finely chopped bottled pepperoncini salad peppers
1
teaspoon Italian seasoning, crushed
1
clove garlic, minced
1
pound lean ground beef
1
pound bulk Italian sausage
1
28 ounce can crushed tomatoes
1/2
cup finely chopped onion (1 medium)
1
tablespoon balsamic vinegar
2
cloves garlic, minced
1/2
teaspoon dried oregano, crushed
1/4
teaspoon crushed red pepper

Directions

  1. Preheat oven to 350 degrees F. In a large bowl combine egg, bread crumbs, 1/4 cup onion, pepperoncini peppers, Italian seasoning, and the 1 clove garlic; mix well. Add ground beef and sausage; mix gently until combined. Shape mixture into twenty-four 2-inch meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 30 minutes; drain well.
  2. Meanwhile, in a 4- to 5-quart slow cooker combine crushed tomatoes, 1/2 cup onion, the vinegar, 2 cloves garlic, oregano, and crushed red pepper. Add baked meatballs to slow cooker; stir gently to coat.
  3. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Skim fat from sauce before serving.

From the Test Kitchen

Meatballs can be served on their own, over hot cooked pasta, or in buns for meatball sandwiches.

Nutrition Facts

(Spicy Italian Meatballs)
    Per serving:
  • 133 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 36 mg chol.,
  • 237 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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