Meatballs are surprisingly tricky little guys to make. They fall apart in the pan all of the time. Am I the only one who has that trouble? I will go to make them in a skillet and then end up with something that resembles crumbled meatloaf. It could be because I like to stir things. However, even on the occasions that I have waited, hoping that by letting the little things cook longer, they will keep their shape, I end up with them sticking to the pan. By the time I muster up enough muscle power to turn them over, I still have crumbled meatloaf.
But. If I either bake them on a greased wire cooling wrack over a cookie sheet or throw them in the crock pot, they keep their shape. And I don’t end up with crumbled meatloaf. The following recipe can be made in the oven sans sauce. I like the ease of making them in the slow cooker, though.
I am putting the gluten free options in the notes for this. I don’t usually make gluten free pasta dishes. Instead I try to have enough leftover of something else for me to eat while my family eats macaroni and cheese or spaghetti. I do buy gf pasta occasionally, but it’s about three times more expensive than semolina pasta, so I usually pass. In the case of these meatballs, I serve mine over baked or mashed potatoes while the family enjoys spaghetti with garlic bread.
- 1 lb ground beef
- 2 Tbsp dried parsley
- ½ onion, minced fine
- 2 Tbsp oregano
- 2 Tbsp basil
- ¾ cup Italian bread crumbs
- 1 egg
- 1 clove garlic, minced
- salt and pepper
- 1 regular sized jar Your Favorite Spaghetti Sauce
- Combine all the ingredients except the spaghetti sauce.
- Roll into meatballs.
- Throw in the crock pot with the sauce on low for 8 hours.