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. | 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. | |
