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Slow Cooker Sweet & Savory Glazed Meatballs with Peppers Ingredients 1. Ground Beef – 2 lb 2. Breadcrumbs – 1/2 cup 3. Egg – 1 large 4. Garlic – 4 cloves, minced 5. Yellow Onion – 1 small, finely diced 6. Worcestershire Sauce – 2 tbsp 7. Smoked Paprika – 1 tsp 8. Italian Seasoning – 1 tsp 9. Salt – 1 tsp 10. Black Pepper – 1/2 tsp 11. Olive Oil – 2 tbsp 12. Crushed Tomatoes – 2 cups 13. Tomato Paste – 2 tbsp 14. Brown Sugar – 2 tbsp 15. Red Bell Pepper – 1 large, diced 16. Yellow Bell Pepper – 1 large, diced 17. Beef Broth – 1 cup 18. Fresh Parsley – 1/4 cup, chopped Recipe 1. In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, diced onion, Worcestershire sauce, smoked paprika, Italian seasoning, salt, and black pepper. 2. Mix the ingredients gently with your hands until evenly combined, being careful not to overwork the meat so the finished meatballs remain tender. 3. Shape the mixture into approximately 18–20 evenly sized meatballs, keeping them compact enough to hold together during slow cooking. 4. Heat the olive oil in a large skillet over medium-high heat and brown the meatballs in batches for 2–3 minutes per side until deeply browned on the outside. They do not need to be fully cooked at this stage. 5. Transfer the browned meatballs to a slow cooker, arranging them in an even layer so the sauce can surround each piece. 6. In a bowl, whisk together the crushed tomatoes, tomato paste, brown sugar, and beef broth until smooth and well combined. 7. Pour the tomato mixture over the meatballs, making sure the sauce reaches between and around all of the meatballs. 8. Scatter the diced red and yellow bell peppers over the meatballs, gently pressing some pieces into the sauce without breaking apart the meatballs. 9. Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 2 1/2–3 hours, until the meatballs are completely cooked through, tender, and richly glazed with the tomato sauce. 10. During the final 20 minutes, carefully stir the sauce around the meatballs so the peppers become tender and the sauce thickens slightly while keeping the meatballs intact. 11. Taste the sauce and adjust the seasoning if needed, allowing the dish to rest uncovered for 5–10 minutes so the glossy sauce can settle and cling to the meatballs. 12. Sprinkle the freshly chopped parsley over the finished meatballs and peppers for a bright, fresh garnish. 13. Serve the hot meatballs generously spooned with the sweet tomato-pepper sauce over mashed potatoes, rice, pasta, or crusty bread. Follow for more delicious recipes and amazing food ideas!

Slow Cooker Sweet & Savory Glazed Meatballs with Peppers Ingredients 1. Ground Beef – 2 lb 2. Breadcrumbs – 1/2 cup 3. Egg – 1 large 4. Garlic – 4 cloves, minced 5. Yellow Onion – 1 small, finely diced 6. Worcestershire Sauce – 2 tbsp 7. Smoked Paprika – 1 tsp 8. Italian Seasoning – 1 tsp 9. Salt – 1 tsp 10. Black Pepper – 1/2 tsp 11. Olive Oil – 2 tbsp 12. Crushed Tomatoes – 2 cups 13. Tomato Paste – 2 tbsp 14. Brown Sugar – 2 tbsp 15. Red Bell Pepper – 1 large, diced 16. Yellow Bell Pepper – 1 large, diced 17. Beef Broth – 1 cup 18. Fresh Parsley – 1/4 cup, chopped Recipe 1. In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, diced onion, Worcestershire sauce, smoked paprika, Italian seasoning, salt, and black pepper. 2. Mix the ingredients gently with your hands until evenly combined, being careful not to overwork the meat so the finished meatballs remain tender. 3. Shape the mixture into approximately 18–20 evenly sized meatballs, keeping them compact enough to hold together during slow cooking. 4. Heat the olive oil in a large skillet over medium-high heat and brown the meatballs in batches for 2–3 minutes per side until deeply browned on the outside. They do not need to be fully cooked at this stage. 5. Transfer the browned meatballs to a slow cooker, arranging them in an even layer so the sauce can surround each piece. 6. In a bowl, whisk together the crushed tomatoes, tomato paste, brown sugar, and beef broth until smooth and well combined. 7. Pour the tomato mixture over the meatballs, making sure the sauce reaches between and around all of the meatballs. 8. Scatter the diced red and yellow bell peppers over the meatballs, gently pressing some pieces into the sauce without breaking apart the meatballs. 9. Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 2 1/2–3 hours, until the meatballs are completely cooked through, tender, and richly glazed with the tomato sauce. 10. During the final 20 minutes, carefully stir the sauce around the meatballs so the peppers become tender and the sauce thickens slightly while keeping the meatballs intact. 11. Taste the sauce and adjust the seasoning if needed, allowing the dish to rest uncovered for 5–10 minutes so the glossy sauce can settle and cling to the meatballs. 12. Sprinkle the freshly chopped parsley over the finished meatballs and peppers for a bright, fresh garnish. 13. Serve the hot meatballs generously spooned with the sweet tomato-pepper sauce over mashed potatoes, rice, pasta, or crusty bread. Follow for more delicious recipes and amazing food ideas!

Football is back #fyp #49ers #FTTB 🏈

Football is back #fyp #49ers #FTTB 🏈

FULL VIDEO OUT NOW! #wopunscripted @The Big Fod

FULL VIDEO OUT NOW! #wopunscripted @The Big Fod

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