For Meatballs:***
2 slices soft white bread*
1/4 c. milk or water
1 lb. ground beef
1 lb. ground pork
1/2 onion, finely chopped
2 large eggs
1 T. minced garlic
1 t. dried Italian seasoning
1 t. salt
1/4 t. pepper
For Sauce:
1 1/4 c. beef broth
1/2 c. half & half**
2 T. cornstarch
1 T. Worcestershire sauce
1 t. minced garlic
1 t. dried parsley
1/2 t. salt
1/4 t. thyme
1/4 pepper
pinch of nutmeg
cooked egg noodles or mashed potatoes
Tear bread into small pieces. Place in food processor and process until bread is in fine crumbs. Combine with water or milk. Stir and let sit for a few minutes. (If you don't have a food processor, you can just let the bread chunks soak and then mash into crumbs.) Stir crumbs, beef, pork, onion, eggs, garlic, Italian seasoning, salt, and pepper until combined. Do not overmix. Preheat oven to 400. Line baking sheet with parchment paper. Shape meat mixture into 1-1.5" balls and place 1" apart on sheet. Bake for 10 minutes, until browned on the outside. Set aside to cool. After cooled, they may be frozen for up to 3 months.
Place liner in crockpot. Place meatballs in liner. Stir together all sauce ingredients. Pour over meatballs. Cook on low 4-5 hours. Serve over mashed potatoes or cooked egg noodles.
*Panko bread crumbs may be used instead (plain or Italian--if using Italian, reduce amount of spices added to recipe) 2 slices bread = 1 1/2 c. crumbs.
**evaporated milk may be substituted for half & half (same amount)
***May also use frozen meatballs if you are short on time.
