Rosemary Sun-Dried Tomato Meatballs with Tomato Sauce

SERVES: 4 | PREP TIME: 10 minutes | COOK TIME: 8 hours


For the meatballs

2 pounds (910 grams) ground beef

1 packed cup (85 grams) sun-dried tomatoes, minced

1 medium red onion, minced

4 cloves garlic, minced

2 tablespoons minced fresh rosemary (1 sprig)

1 jalapeño pepper, minced (leave the seeds in if you want more heat)

2 large eggs

1 tablespoon chopped fresh Italian parsley

2 teaspoons coarse sea salt

2 teaspoons freshly ground black pepper

1 (24-ounce/680-g) jar of your favorite tomato sauce


  1. 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 8 large meatballs.
  2. 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.
    Note: For faster cooking, place the meatballs in a baking dish, cover with the sauce, and bake uncovered in a 400°F (205°C) oven for 20 to 25 minutes, or until the meatballs are cooked through.