Saturday, February 10, 2007

Meatballs and sauce in crock over egg noodles

2 pounds lean ground beef
1 cup bread crumbs
1 teaspoon garlic powder
2 envelopes onion soup mix
2 teaspoons Worcestershire sauce
2 eggs
Sauce: 1 cup chopped onion
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 cup Worcestershire sauce
3 tablespoons red wine vinegar
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
2 teaspoons salt
2 teaspoons dry mustard

Combine meatball ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels.Add all sauce ingredients to Crock Pot and stir well. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3). Makes about 60 meatball
If you make this into 60 meatballs – each 6 meatball serving would be about 9.5 pts, and of course, add more for pasta.

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