We spent part of last week in Jasper at the Jasper Park Lodge. What an absolutely incredible place! Not only is it in the beautiful Canadian Rockies (which should be enough), but the service and food at the Fairmont properties are just amazing!
We ate so well…I can’t even begin to tell you…I don’t want to tell you…
Good thing we went on some walks and hikes to burn off all that food.
It was tough to come home and get back into the swing of things. 4 days of relaxing, not cooking and (most importantly) not cleaning up becomes quite comfortable. Monday morning came early…and was filled with lots of work I didn’t want to do.
Sigh, I guess that’s why holidays are so great.
Back into routine meant back on our gym schedule which means new slow cooker recipes to try!
I found this one and thought who doesn’t love a good meatball?
I started by cutting 4 mozzarella sticks (literally cheese strings…) into quarters and popped them in the freezer while I mixed up the meat.
Into a large bowl I mixed
- 1 pound of ground beef
- 1 cup of panko bread crumbs
- 1 egg plus 1 yolk
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- Salt and pepper
Then I started making the meatballs.
The original recipe said to form 4 tablespoons of meat into a ball…4 tablespoons of meat made a HUGE meatball…but I went with it. I stuffed one of the mozza pieces into the middle and continued to roll the meatball around to close up the hole that I made on the bottom. It said that I should be able to get 16 meatballs out of this, but I only got 12.
No big deal because they were the size of my head…
I put them all in the slow cooker and cooked them for 4 hours on low.
I served them over pasta with some marinara sauce (but you could use whatever makes you happy).
The Verdict- That’s a good meatball….(any Wedding Singer fans out there?) Seriously yummy and so, so easy. I think next time I would make them a tad smaller…but that might just mean that I would eat more.