Name: Slow Cooker Raspberry Meatballs
Ingredients: 2 lb. ground beef 85/15 fat; 1 large egg; ¼ cup parmesan cheese; 3 cloves garlic, minced; 2 T Tuscan Farmhouse Blend Seasoning; 1 tsp. pepper; 2 T Pinehurst Olive Oil Co. Herbes de Provence Olive Oil; 1 cup breadcrumbs; ½ onion, diced; 1 cup raspberry preserves; 3 T Pinehurst Olive Oil Co. Cascadian Wild Raspberry White Balsamic; 1 ½ T Worcestershire sauce; 1 tsp fresh ground ginger; ¼ tsp red pepper flakes

Ingredients

Scale

For Meatballs

2 lb. ground beef 85/15 fat
1 large egg
¼ cup parmesan cheese
3 cloves garlic, minced
2 T Tuscan Farmhouse Blend Seasoning
1 tsp. pepper
2 T Pinehurst Olive Oil Co. Herbes de Provence Olive Oil
1 cup breadcrumbs
½ onion, diced

For Sauce

1 cup raspberry preserves
3 T Pinehurst Olive Oil Co. Cascadian Wild Raspberry White Balsamic
1 ½ T Worcestershire sauce
1 tsp fresh ground ginger
¼ tsp red pepper flakes

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Instructions

Mix ground beef, egg, onion, breadcrumbs, parmesan cheese, garlic, pepper and Farmhouse Blend seasoning together in a bowl.
Form mixture into little round balls about 1-1.5 inches in diameter.
Heat a skillet with the Herbes de Provence Olive Oil.
Brown meatballs on both sides and add them to a crockpot.
Cook on high for 2-2 ½ hours or on low for about 5 hours, stirring occasionally.
In a saucepan add all the sauce ingredients, cooking until raspberry preserves have melted.
Add sauce to crockpot and stir to evenly coat.
Enjoy!