My family loved these meatballs because the flavor of the sauce is infused completely through them. We served them over spaghetti noodles. Since my girls love pepperoni, I'm planning on adding some chopped up next time with the sauce to add that flavor also.
Crock Pot Meatballs
2 lbs ground beef
1/2 cup safe bread crumbs (I used my homemade bread crumbs posted here.)
2 tbsp Italian seasoning
2 cans (26.5 oz each) spaghetti sauce
Thoroughly combine the ground beef, bread crumbs and Italian seasoning. Form the mixture into 1-2” meatballs. Pour 1/2 can of the sauce into the crock pot. Place a layer of the meatballs on top. Continue with the layers until all of the sauce and meatballs are used, ending with a layer of the sauce. Cover then cook on low for 5-7 hours. Serve over hot cooked noodles or as desired.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.