I got an email from gooseberry patch this week.. They are considering this recipe for one of their cookbooks :o)

Italian meatballs

1 pound ground beef
1 cup italian breadcrumbs
1/2 cup parmesan cheese
1 tablespoon minced parsley
1 clove garlic (cut fine )or garlic powder
1/2 cup milk
1 egg
1 1/2 teaspoon salt
1/2 teaspoon pepper

Mix meatball ingredients all together and form into balls,according to the size you want.

1 large can tomato puree
1 large can italian crushed tomatoes
salt & pepper to taste
1/2 cup parmesan cheese
italian seasonings, to taste (oregano,basil,etc ) ( I use 2 envelopes of Spagetii Sauce Seasoning)

Mix sauce ingredients together in a sauce pan and add meatballs, simmer 2 to 2 1/2 hours,stirring occasonally, the meatballs will cook through but remain soft.

For meatball sandwiches, place 3 to 4 meatballs and some sauce on a roll or hot dog bun

I always double the recipe and place in crockpot. Cook on high 4 to 6 hours or low 8 to 10 hours. I have also frozen the meatballs without cooking and put the sauce in the crockpot with the frozen meatballs and cooked on low and the meatballs are always fine. When I cook first and then freeze, I place it still frozen, in crockpot to reheat. This gets better the longer it's cooked.