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Suggest a better description1. In a large slow cooker, stir together the tomatoes, evoo, garlic, 1tsp salt, 1/2 tsp pepper, and the crushed red pepper. Cover and cook on high heat for 2 hours.
2. Meanwhile, in a large bowl, using your hands, gently knead together the beef, half the parsley, the breadcrumbs cheese, eggs, 1 tsp salt and 1/2 tsp balck pepper. Shape into about 72 balls (about 1 inch diameter)
3. Place the meatballs in the cooker and stir to coat with the sauce. Cover and cook on high heat until the meatballs are no longer pink inside, about 2 hours. Gently turn the meatballs in the sauce every 30 minutes.
4. Using a shallow spoon, degrease the surface of the sauce. Stir in the remaining parsley. Serve the meatballs with the bread.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 328 | ||
Calories from Fat: 183 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 127.3mg | 39 % | |
Sodium 381.9mg | 13 % | |
Potassium 671.7mg | 18 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 7.8g | ||
Protein 26g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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