Slow-Cooker Italian Meatballs

This is family dinner at its best. It is perfect for a sit-down dinner or for those nights when everyone is eating in shifts. MORE + LESS -

Meatballs

cups finely diced onions (2 large)

tablespoon olive oil

lb extra-lean (at least 90%) ground beef

package (20 oz) turkey Italian sausage (5 links), casings removed

cup Progresso™ plain bread crumbs

1/2

cup grated Parmesan cheese

eggs, slightly beaten

1/2

cup fat-free (skim) milk

1/2

teaspoon Italian seasoning

cans (28 oz each) Muir Glen™ organic crushed tomatoes with basil, undrained

teaspoon Italian seasoning

cloves garlic, finely chopped

1/2

teaspoon crushed red pepper flakes

Multigrain angel hair or other pasta

Fresh basil leaves, cut into very thin strips

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1

Heat oven to 400°F. In medium microwavable bowl, microwave onions and oil uncovered on High 4 to 5 minutes, stirring occasionally, until onion is soft. Divide in half; set aside.
2

In large bowl, mix half of the onion mixture and remaining Meatball ingredients, tossing lightly until thoroughly mixed. Shape mixture into 1 1/2-inch meatballs, using hands or large cookie scoop (60 to 70 meatballs). Place on ungreased 15x10x1-inch pans. Bake 15 to 18 minutes or until browned.
3

Spray 6-quart slow cooker with cooking spray. In slow cooker, mix remaining half of onion mixture and Sauce ingredients. Mix well. Place meatballs in sauce; gently mix to cover all meatballs in sauce. Cover; cook on Low heat setting 4 to 6 hours or until hot and meatballs are cooked through. Serve over pasta; top with basil.

To make ahead, prepare and bake the meatballs the day before. Then add to sauce, and prepare as directed. You may need to cook the dish slightly longer, since you are starting with cold meatballs.
Serve leftovers later in the week in a hoagie bun with mozzarella cheese and basil sprinkled over the top.
This recipe will serve 12, so feel free to freeze any leftovers up to 1 month in an airtight container for an easy meal down the road.