Creamy Crockpot Tomato Meatballs
2lbs of ground pork
2 lbs of ground veal
1 cup of flavoured bread crumbs
1/4 of a cup of grated Romano cheese
1 tsp of garlic salt
1/4 of a tsp of ground pepper
1/2 a cup of fresh chopped parsley
1 540g can of cream of tomato soup
2 fresh basil leaves
1 250-300g can of cherry tomatoes
2 cups of water
2 tbsps of extra virgin olive oil
In a large bowl, combine ground meats, eggs, bread crumbs, olive oil, Romano cheese, 1/2 a tsp of garlic salt, pepper and parsley. Mix well.
2. Using your hand form meat into small balls. Add can of cream tomato soup to crockpot and slowly add your raw meatballs.
3. Add garlic salt, can of cherry tomatoes, fresh basil and water to the crockpot. Close the lid and
cook on high heat for 4 hours.