Thursday, June 10, 2010
I used about a pound each of ground chuck and a mild Italian sausage. Added bread crumbs, parmesan cheese, Italian seasoning, crushed fennel seeds, 2 eggs. Baked the meatballs, then put them in a slow cooker. Add one can of your favorite sauce, and a can of crushed (not diced) tomatoes.
One could also add crushed red pepper flakes to the sauce. Serve with spaghetti, or mix with cooked penne, put in a casserole, top with shredded Italian blend cheese, bake.
Or make meatball sandwiches... top with provolone and broil until bubbly.