- 1 1/2 pounds ground beef
- 1 1/4 cups Italian seasoned breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves minced garlic
- 1 medium chopped, yellow onion
- 1 beaten egg
- 1 (28 ounces) jar spaghetti sauce
- 1 (16 ounces) can crushed tomatoes
- 1 (14.25 ounces) can tomato puree
How to Make Slow Cooker Meatballs
A Chinese recipe called ‘Four Joy Meatballs’ was introduced from Shandong cuisine which itself was introduced in the local cooking styles of Shandong. The origin of the dish dates from the Qin dynasty i.e from 221 B.C to 207 B.C.
The recipe book named Apicius which was produced in the ancient Roman age also included several meatball recipes. Initial dishes that were a part of the earliest known books called Arabic cookbooks include seasoned lamb shaped into meatballs which are the size of an orange coated with egg yolk and occasionally saffron.
This technique was then introduced to the West and was/is referred to as ‘gliding’. Although there are variations depending upon the region, kuffeh Tabrizi is a prominent type of dish with unusually large meatballs. A glided meatball dish called Poume d’oranges is also popular from the Middle Ages.
Meatballs today have a number of variants which differ with the use of different types of spices and meats used in making them. Several recipes of meatballs are found in Asia and Europe. From India to Spain and other countries, there is a wide range of meatballs in the ‘kofta’ family.