Ingredients
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1,1 Bunch About 20 Oz Broccoli Rabe Washed Stems Trimmed Off Teaspoon Olive Oil
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1,3 Cup Unpacked Fresh Whole Wheat Bread Crusts Removed and Cut Into 1/2-Inch Cubes (about 1-3/4 Oz) Cloves Smashed Garlic
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3,28 Tablespoons Fat Free Milk Ounce Can Crushed Tomatoes With Basil I Love Tuttorosso
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1,1 Lb 93% Lean Ground Beef Bay Leaf
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1/2 Cup Grated Pecorino Romano Cheese Kosher Salt
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1 Large Egg Beaten Black Pepper
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2 garlic cloves (crushed)
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1/2 Tsp Kosher Salt
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1/4 Tsp Fresh Black Pepper
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Directions
Prep Time: 5min | Cook Time: min | Serves: 5
The slightly bold, earthy flavor of broccoli rabe pairs perfectly with salty cheeses, so I knew they would be awesome in my Sunday meatballs, and I was right! More meatball recipes I love are Moroccan Kefta Meatballs, Salisbury Steak Meatballs and Chicken Marsala Meatballs.,Turkey meatballs are great, but once in a while I really crave a good beef meatball. To keep them light, I used leaner beef and add lots of veggies (the kids won’t know) to the meat. The key to perfect meatballs, in my opinion, is not just having the perfect ratio of cheese, meat and bread, but also gently forming the meatballs so they are not packed too tight. Rather than frying them like my in-laws do, I broil them until they get browned then let them finish cooking in the sauce in my slow cooker. The results are tender, delicious meatballs worthy of a Sunday meal.
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Steps
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1
Done
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Meanwhile, in a medium bowl combine the bread with milk, tossing to coat Let stand, tossing occasionally, until bread is completely moist, about 10 minutes Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots; if there are dry spots that refuse to moisten, add more milk 1 tablespoon at a time until bread is moist throughout |
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Add the ground beef, chopped broccoli rabe, grated cheese, egg, fresh garlic, salt and pepper. Mix with clean hands, then gently form into 15 meatballs, about 1/4 cup each and transfer to a large baking sheet. Broil on the 2nd rack from the top until the top is golden, about 8 to 10 minutes. |
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In a small skillet heat the oil over medium heat, add the garlic and cook until golden on both sides. |
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Pour the crushed tomatoes into a 6-quart slow cooker. Add salt and pepper, bay leaf and the garlic. Gently place the meatballs into the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours. |
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