Can’t go wrong over pasta or on a sandwich with fresh mozzarella. Quantity varies - recommend doubling/tripling and freezing individual quantities in Ziploc bags with sauce to thaw in the Crockpot (on low until cooked through.)
1 pound ground beef (80/20) or meatloaf mix
1 egg
1/4 cup seasoned breadcrumbs
2 cloves minced garlic
fresh parsley and/or basil to taste
2 tbs olive oil
2 jars pasta sauce
For bonus points: cut string cheese into quarters, enough to have 1 piece per meatball.
Combine meat, egg, breadcrumbs, herbs, and garlic with your hands. Form 1” balls, and stuff with string cheese piece if desired.
In a large skillet, heat the olive oil over medium. Add the meatballs a few at a time, and lightly brown on all sides.
In a large pot with a lid, heat the sauce over the lowest possible heat. Once each meatball has been browned, add it directly to the sauce. Stir so they are all covered in sauce and replace the lid. Simmer for 2 hours, stirring periodically.