Ingredients
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1 1/2 lbs ground beef
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1/2 cup water
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1 tablespoon parmesan cheese, grated
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1 tablespoon Worcestershire sauce (substitute Andrea's sauce if you have access to it)
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2 tablespoons Italian seasoned breadcrumbs
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1 tablespoon dried onion flakes (substitute Tastefully Simple Onion Onion if you have it)
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2 cups mushrooms, sliced
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1 medium green pepper, diced
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24 ounces four cheese pasta sauce (I use Hunt's in a can)
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1 (7 1/2 ounce) can tomato sauce
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1 egg, lightly beaten
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1 cup Pepperidge Farm stuffing, dry cubes (I use onion & sage)
Instructions
- Combine first 8 ingredients (stuffing down to onion flakes).
- Shape into 1 inch balls.
- Place in bottom of slow cooker.
- Top with mushrooms and peppers.
- Cover with Spaghetti sauce and tomato sauce.
- DO NOT stir, just shake the pot a bit to get the sauce down toward the bottom.
- Cook on low for 5-6 hours, but NO MORE. The meatballs will really start to fall apart if they are overcooked.
- Stir after about 3 hours, then stir once per hour if you can.
- Serve over noodles or make into meatball sandwiches!