2 pounds grass-fed ground beef
1 packed cup sun-dried tomatoes, minced
1 medium red onion, minced
4 cloves garlic, minced
2 tablespoons fresh rosemary, minced
1 jalapeno pepper, minced (leave the seeds in if you want more heat)
2 large eggs
1 tablespoon chopped fresh Italian parsley
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
1 – 24 ounce jar of your favorite tomato sauce
Place all the ingredients for the meatballs in a large mixing bowl. Without overworking the meat, gently combine the ingredients so they are evenly distributed. Then use your hands to form 7-8 large meatballs.
Line the bottom of a slow cooker with the meatballs. Pour the tomato sauce over the meatballs, cover, and cook on low for 8 hours.
Serve with extra sauce and over your choice of pasta, spaghetti squash, or all by themselves.
Recipe Courtesy – Juli Bauer & George Bryant