From Church Cookbook:
1 6oz pkg Stove top mix for turkey
1 1/2 pounds ground beef
1 egg
1/2 c. water
2 c. sliced fresh mushrooms ( can substitute canned) I omit for picky eaters (TIP).
2 medium bell peppers,sliced. (I omit for picky eaters, TIP).
3-4 c. Speghetti sauce (canned is fine) with this amount of meatballs to cover completely needs two cans, (TIP). You can use your choice of sauce. Optional: I add 11/2 tsp. Italian seasoning, 1 tsp. salt, 1/2 tsp. pepper to the sauce. ( TIP) I use Hunts Traditioinal for picky eaters not many chunks of tomatoes in it.
Mix stuffing,meat,egg and water. Shape into 1-2 inch balls. place in pot. Top with mushrooms, peppers and speghetti sauce. Cover and cook in low 6 to 8 hours or high 3 to 4 hours.(TIP) Also, when cooking meatballs don't turn for quite a while or till they are cooked through, so they don't pull apart, just stir the sauce on top a lil if it starts to burn , then towards the middle of cooking, pull the meatballs away from the edges of crockpot, so they don't burn.
Can be served with choice of pasta. Can also be served as meatball sandwiches on subrolls,topped with provolone or mozzarella cheese.
