Wednesday, February 23, 2011

Jen's Meatballs

I visited the Sorauren Farmer's Market this past Monday and picked up some nice ground meat, inspired to make giant homemade meatballs and then tossing them into a slow cooker.

M. guided me through this process of making the meaty concoction, advising me to add ingredients found in my fridge and throughout my kitchen. She kindly named the recipe "Jen's Meatballs."


1 pound ground pork
1 pound lean ground beef
1 medium sized onion, finely chopped
1 red pepper, roasted, peeled and finely chopped
1 egg
2 cloves garlic, grated
2 tablespoons ketchup, for some nice slutty sweetness
1 tsp Frank's Red Hot Sauce
1 tsp red chili flakes
1 tsp oregano
salt and pepper to taste

strained tomato sauce, aka Passata di Pomodoro


1. Combine meat, red pepper, onion, garlic, egg and seasonings in one giant bowl. Give the mixture a thorough massage.

2. Liberally add salt and pepper to achieve the right flavouring. Don't be shy about it.

3. Add a little bit of breadcrumbs to help with consistency. You want to be able to pack these babies into nice sized balls. Don't add too much though -- you don't want them to become too dry.

4. Make your meatballs into whatever size you think you will eat. Bigger meat balls are better for the slow cooker. I made mine the size of my palm. In total, I made 12 meatballs.

5. In a slow cooker, gently stack the meatballs. Cover the meatballs with the strained tomato sauce.

6. On a low heat, cook the meatballs for approximately 8 hours.


Bunny Bling Bling Tip: When adding salt and pepper, give the meat concoction a little taste to make sure that you've got the desired flavouring. Don't swallow the meat though. Spit it out, but don't spit it back into the bowl.

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