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FULL VIDEO RECIPE: https://youtu.be/Sntog0awpho
Written Recipe
Ingredients Needed for Meatballs: (I used 2 pounds of Ground Chuck so all amounts below are indicative of that. If you’d like to make one pound, just cut in half.)
– 2 lbs. of Ground Chuck or Beef (80/20)
– 4 eggs
– 2 cups of breadcrumbs (you can use flavored if you desire, I used Italian flavored here)
– 2 teaspoons of salt
– 2 teaspoons of black pepper
– 1.5 teaspoons of garlic powder
– 3 teaspoons of dried oregano
– 1 teaspoon dried basil
– 1 cup parmesan cheese
– 1.5 oz of El Yucateco Black Reserve sauce!
Ingredients needed for Marinara Sauce (in slow cooker):
– 70 oz of crushed tomato (canned)
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1 teaspoon oregano
– 1/2 teaspoon dried basil
– 1/4 cup fresh minced garlic
– 1.5 oz of El Yucateco Red!
Instructions:
Always wash your hands before prepping any food recipe!
Start by spraying your slow cooker with non-stick spray to assure easy cleanup. Set the slow cooker to the “low” setting and place the tomato sauce with flavoring ingredients into the slow cooker (reserve a small amount to cover the meatballs after they are all in the slow cooker). Mix the sauce well and cover the slow cooker with lid to allow it to heat.
Prepare the meatballs by combining all ingredients in a large bowl and mixing well until combined. Begin forming meatballs approximately golf ball size or less by rolling in your hands as shown in video. Don’t be too worried about the size and always error on the smaller side if you’re concerned. Once you’ve formed and placed all the meatballs in the slow cooker, cover with remaining tomato sauce, then cover the slow cooker and allow to cook on the low setting for approximately 3-4 hours or until done to a safe temperature. Be sure to stir once or twice during the cook after the meatballs have firmed up. Now SERVE AND ENJOY! I recommend garnishing with some dried parsley and fresh parmesan cheese!
Music Information:
Stock Music and/or Audioblocks Subscription
Credit: YouTube/El Yucateco
