Recipe Wednesday: Slow Cooker Meatballs and Bread Bowls

We currently do not have working central air in our apartment, so I've been trying to either plan for meals on the grill, in the slow cooker or no heating necessary to avoid turning on my oven to make us dinner. Earlier this week we had a few days that it was okay to use the oven with the windows open and fans on, so I made some meatballs and mini bread bowls.

SLOW COOKER MEATBALLS AND MINI BREAD BOWLS

Ingredients

1 lb lean ground beef

1 egg

1/2 cup Italian bread crumbs

3 tablespoons milk

1 jar (25 oz) marinara sauce

1 can (11 oz) Pillsbury™ refrigerated crusty French loaf

Parmesan cheese, if desired

Directions

1. Spray 3-quart slow cooker with cooking spray. In large bowl: mix beef, egg, bread crumbs, milk and Parmesan. Shape into approximately 16 meatballs. Add marinara sauce and meatballs to slow cooker. Cover and cook on High heat setting 3 to 4 hours.

2. Meanwhile, heat oven to 350°F. Cut dough into four pieces. Spray underside of jumbo muffin pan. Form dough around muffin cups to make four bowls. Bake 13 to 15 minutes or until bowls are golden brown. Cool slightly. Remove bowls, and cool completely.

3. Brush baked bread bowls with butter and garlic salt or Italian herbs for an interesting flavor twist.

The fat in the beef and the cooking spray does make it a little oily
when the meatballs are finished cooking.

4. To serve, spoon 4 meatballs and sauce into each bread bowl. Sprinkle with Parmesan cheese, if desired.

My bread bowls weren't perfect, but they still tasted yummy!