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Crockpot Recipe - MEATBALLS IN SUN DRIED TOMATO GRAVY

Ingredients:
1 cup boiling water
1/4 cup dry packed sun dried tomatoes
1 small onion chopped
1 stalk celery chopped
2 tsp chopped fresh basil
2 tsp chopped fresh oregano
1 TBS Worcestershire sauce
1 10 1/2 ounce can condensed beef broth
1/4 tsp salt
1/8 tsp ground black pepper
1 pound extra lean ground beef
1/2 pound mild Italian sausage
1/2 cup Italian style dry bread crumbs
1 egg slightly beaten
1/4 cup milk
3 TBS cornstarch
1/4 cup cold water

Directions:
In a medium bowl, pour boiling water over tomatoes. Cover and let stand about 15 minutes or until softened. Drain and finely chop. Combine tomatoes, onion, celery, basil, oregano, Worcestershire sauce, beef broth, salt and pepper, in a 3 1/2 quart slow cooker. In a medium bowl, combine beef, sausage, bread crumbs, egg and milk, mixing well. Form into 20-22 meatballs about the size of golf balls. Place meatballs in tomato mixture in slow cooker. Cover and cook on LOW 4-5 hours or until vegetables are tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in cold water. Stir into slow cooker. Cover and cook on HIGH 15-20 minutes. Serve sauce over meatballs. Makes 6-7 servings.

Diet Recipe - MEATBALLS IN SUN DRIED TOMATO GRAVY

General Food Recipe Tip:

140 degrees is the temperature the food needs to reach as quickly as possible. If you are at home during the cooking times, test the food temperature after four hours of cooking on LOW - the temp should be at least 140 degrees. If it isn't, there's a problem with your crockpot and you should get a new one.