Snow snow and more snow.....Grrr. I keep asking myself why do I live in NY? I really need to be someplace warmer like immediately. Since we have been getting snow once a week here I have been firing up the slow cooker and making a lot of comfort food quite a bit. Not to mention that the possibilities are endless with a slow cooker. I also realize that I make all sorts of meatballs to!
There is a bazillion goulash recipes out there. Instead of the traditional version I put a total spin on it by throwing it all in the slow cooker and using meatballs instead of just browned ground beef or cubed beef. I actually like this version a whole lot better and it's a total twist on traditional meatballs and tomato sauce.
What's not to love about meatballs? They are super simple and depending on how you make them and with what they are totally delicious. In fact we have a meatball restaurant near me. How funny is that? I have yet to try it but it sure does sound interesting. I love making them in the slow cooker they literally come out perfect every time no matter what recipe I am using to make them. For more of my meatball recipes scroll down.....
For the Sauce:
2 - 4 tablespoons olive oil, divided
1 large yellow onion, diced
1 green bell pepper, diced
1 clove garlic, minced
2 tablespoons Hungarian sweet paprika
1 teaspoon Hungarian hot paprika
1 (28 ounce) can crushed tomatoes
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups sour cream
For the meatballs:
1 cup breadcrumbs
2 tablespoons dried onion
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon nutmeg
1/2 teaspoon paprika
Kosher salt and freshly ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg, beaten
Hot cooked egg noodles for serving
In a medium frying pan heat 2 tablespoons oil over medium heat and add the onions, garlic, and green peppers. Cook, stirring often until they start to soften.
Turn heat to low and add another tablespoon of oil and both paprikas. Stir and cook for another 2 minutes. Add the vegetables to a 5 quart slow cooker pour in the tomatoes and add salt and pepper.
To make the meatballs:
Place all the ingredients in a large bowl and mix until combined. Start rolling the meatballs, I make mine small for this recipe so I would say a little smaller than a golf ball. Gently drop into the sauce.
Cook on high for 4 hours or low 5 - 6 hours. Add the sour cream to a medium bowl and mix in a few ladles of sauce to temper it then pour the entire thing back into the pot and stir well.
Serve over egg noodles.
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