Meatballs:
2 broccoli crowns
1 cup fresh wheat bread cut into 1/2 inch cubes (discard the crust)
3 tbsp milk
1 lb lean ground meat (beef, turkey or half of each)
1/2 cup grated parmesan cheese
1 large egg, beaten
2 cloves garlic, crushed
2 tsp Italian seasoning (or to taste)
1/2 tsp salt
1/4 tsp pepper
1. Bring a pot of salted water to a rolling boil. Add the broccoli and cook 1-2 minutes to blanch. Drain well and set aside in a colander to cool. Finely chop 3/4 cup of the florets and set aside the rest for later.
2. In a medium bowl, combine the bread with milk, tossing to coat. Let stand, tossing occasionally until the bread is moist, about 10 minutes. Make sure there are no dry spots - add a little milk if needed.
3. Add the meatball ingredients together and mix well. Gently form into about 15 meatballs, about 1/4 cup each (about 1 1/2 inch diameter) and place on a baking sheet. Broil on the second rack from the top of the oven for 8-10 minutes until the tops are golden.
Sauce:
1 tsp olive oil
3 cloves smashed garlic
1 bay leaf
28 ounces crushed tomatoes
salt
pepper
1. In a small skillet, heat the oil over medium, add the garlic and cook until golden.
2. Pour the crushed tomatoes in a slow cooker. Add salt and pepper, bay leaf and garlic. Gently place the meatballs into the sauce, cover and cook low 4-6 hours or high 2-3 hours.
1/2 tsp salt
1/4 tsp pepper
1. Bring a pot of salted water to a rolling boil. Add the broccoli and cook 1-2 minutes to blanch. Drain well and set aside in a colander to cool. Finely chop 3/4 cup of the florets and set aside the rest for later.
2. In a medium bowl, combine the bread with milk, tossing to coat. Let stand, tossing occasionally until the bread is moist, about 10 minutes. Make sure there are no dry spots - add a little milk if needed.
3. Add the meatball ingredients together and mix well. Gently form into about 15 meatballs, about 1/4 cup each (about 1 1/2 inch diameter) and place on a baking sheet. Broil on the second rack from the top of the oven for 8-10 minutes until the tops are golden.
Sauce:
1 tsp olive oil
3 cloves smashed garlic
1 bay leaf
28 ounces crushed tomatoes
salt
pepper
1. In a small skillet, heat the oil over medium, add the garlic and cook until golden.
2. Pour the crushed tomatoes in a slow cooker. Add salt and pepper, bay leaf and garlic. Gently place the meatballs into the sauce, cover and cook low 4-6 hours or high 2-3 hours.
Adapted from: skinnytaste
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