Slow Cooker Beef Meatballs with Broccoli Rabe

Ingredients

broccoli rabe washed, stems trimmed

2 bunch

whole wheat bread crusts removed, cut into 1/2-inch cubes

2 3/8 cup

milk fat free

7.2 tbsp

ground beef 93% lean

2 3/8 lb

Pecorino Romano cheese grated

1.2 cup

egg beaten

2 egg

garlic crushed

5 cloves

kosher salt

1.2 tsp

black pepper fresh

5/8 tsp

olive oil

2 3/8 tsp

garlic smashed

7 cloves

crushed tomatoes with basil

67.2 oz

bay leaf

2 bay leaf

kosher salt to taste

to taste

black pepper to taste

to taste

Method

1. 01Bring a large pot of salted water to a rolling boil, add broccoli rabe, blanch 1.5 to 2 minutes, drain well, and cool in a colander.10 min
2. 02Finely chop 3/4 cup broccoli rabe florets and leaves, set aside.
3. 03In a medium bowl combine bread with milk, tossing to coat, and let stand 10 minutes, tossing occasionally, until completely moist. Add more milk 1 tbsp at a time if needed.10 min
4. 04Add ground beef, chopped broccoli rabe, cheese, egg, garlic, salt, and pepper to bread mixture. Mix with clean hands, then gently form into 15 meatballs about 1/4 cup each on a large baking sheet.
5. 05Broil meatballs on the 2nd rack from the top until golden, 8 to 10 minutes.9 min
6. 06In a small skillet heat oil over medium heat, add smashed garlic, and cook until golden on both sides.5 min
7. 07Pour crushed tomatoes into a 6-quart slow cooker. Add salt, pepper, bay leaf, and cooked garlic.
8. 08Gently place meatballs into sauce, cover, and cook on low 4 to 6 hours or high 2 to 3 hours.4 hr