Crockpot Meatballs with Ragú #simmeredintradition #ad

Being married to an Italian decedent, I’ve heard stories of Rob’s great grandparents who came over “on the boat” from Italy to New York. With little money and lots of hope, the one thing they were armed with was tons of delicious recipes passed down from their family.

This is much like the story of Assunta Cantisano, Ragú’s originator, who left Naples, Italy to immigrate to America in the early 1900’s. After arriving in the U.S. and getting settled in Rochester, New York, she planted a garden and began using those fresh vegetables to make her family’s pasta sauce. With the Great Depression hitting America’s economy, Assunta didn’t let that stop her from sharing her sauce with friends. Each jar of sauce, brought smiles to hungry folks, who couldn’t get enough of Assunta’s freshly made sauce. Soon she began to sell it and before she knew it, her sauce was a staple in America’s homes.

I can sure appreciate all of the amazing Italian recipes that have been passed down from Rob’s immigrant family. People have been enjoying Ragú since the 1950’s. I know it was my Grandmother’s favorite.

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One of the recipes I enjoy from Rob’s Italian heritage is homemade meatballs. These are hand made and cook in the sauce. This makes for a great crockpot meal. Pour 2 jars of Ragú in the crockpot, make 2 lbs. of meatballs and drop them in the sauce. Cook on low for 4-6 hours.

To make meatballs you need 2 eggs, 2 lbs. of meat (1 lb. of ground beef, 1 lb. of ground Italian sausage), Italian bread crumbs. Mix together 2 types of meat. Take a small amount of meat, dip it in the egg, then in the bread crumbs, and ball into a ball; golf ball size. Repeat until all meat is used. Drop meatballs in sauce and allow the sauce to flavor up those meatballs even more!

 

 
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