All Recipes‎ > ‎

Italian Meatballs with “Steve's Gourmet Olives”

posted Jun 19, 2015, 9:55 AM by Susan Dodd   [ updated Jun 19, 2015, 9:57 AM ]

Delicious, savory Italian meatball dish, great on pasta or for plating with sides. I typically use a jar of Greek “Steve’s Gourmet Olives” for this dish since they do not have pits. I also decide on either mild or spicy, according to my mood and the crowd I'm cooking for. Put this dish on a party buffet along with some grated Italian cheese for a true crowd pleaser. 


In preparation:

Sauté in olive oil, ½ to 1 lb of thickly sliced Baby-Bella mushrooms then set aside for later.

Place into the bottom of a 4.5 quart crock pot:

Sea Salt, Course Grind

1/4 tsp

Italian Seasoning

4 tsp

Oregano

4 tsp

Basil

4 tsp

Garlic (Measure first then slice.  Avoid mincing or pressing as this does not present as well on the plate.)

1/3 cup

Fennel or Anise Seed

1 tsp

Red Onion, Chopped not Minced

1-1/2 cup

“Steve’s Gourmet Olives”, entire contents of jar: marinade, peppers and all. 
(Use spicy or mild, Italian or Greek, according to taste.)

1 x 12 oz jar

Stir everything well.

Add frozen Italian Meatballs until crock pot is about half full then add:

Previously Sautéed Mushrooms

1 lb

Tri-Color Sweet Peppers (cut into bite size pieces)

1-1/2 to 2 cups

Canned Crushed Tomatoes

1 x 28 oz can

Canned Tomatoes, Diced

1 x 14 oz can

Optional – Chopped Sundried Tomatoes

1/4 cup

Add frozen Meatballs until crock pot is full then add:

Canned Crushed Tomatoes and Canned Diced Tomatoes to fill the crock pot

Cook on “high” for 3 to 4 hours stirring occasionally

Just before serving, spoon the fat from the top.  Serve over al-dente pasta and top with sharp, freshly grated cheese and freshly ground pepper then enjoy. Make sure to have some good, fresh bread on hand to soak up the sauce.