Not Broccoli Rabe

Another amazing recipe from Skinnytaste.com.  We modified it a bit because there was no finding Broccoli Rabe here.  Perhaps if we had been able to get to the Farmers Market last Saturday but we were trapped at home during the Market hours because of a marathon running through town.  Nevertheless, this turned out incredibly delicious!

SLOW COOKER BEEF MEATBALLS WITH BROCCOLI

FOR THE MEATBALLS:

3 3/4 oz. broccoli

1 cup unpacked fresh whole wheat bread, crusts removed and cut into 1/2-inch cubes (about 1-3/4 oz)

3 tablespoons milk

1 lb 93% lean ground beef

1/2 cup grated Parmesan cheese

1 large egg, beaten

2 garlic cloves, minced/pressed

1/2 tsp kosher salt

1/4 tsp fresh black pepper

FOR THE SAUCE:

1 teaspoon olive oil

 3 cloves smashed garlic

28 ounce can crushed tomatoes
14-oz can petite diced tomatoes

 3 small bay leaves

kosher salt

black pepper

DIRECTIONS:

1. Bring a large pot of salted water to a rolling boil, then add the broccoli. Blanch for about 1-1/2 to 2 minutes, drain well and set aside in a colander to cool. Finely chop 3/4 cup of the florets (3-3/4 ounces).

2. Meanwhile, in a medium bowl combine the bread with milk, tossing to coat. Let stand, tossing occasionally, until bread is completely moist, about 10 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots; if there are dry spots that refuse to moisten, add more milk 1 tablespoon at a time until bread is moist throughout.

3. Add the ground beef, chopped broccoli rabe, grated cheese, egg, fresh garlic, salt and pepper. Mix with clean hands, then gently form into 15 meatballs, about 2 tablespoons each and transfer to a large baking sheet. Broil on the 2nd rack from the top until the top is golden, about 8 to 10 minutes.

4. In a small skillet heat oil over medium heat, add garlic and cook until golden on both sides.

5. Pour the crushed tomatoes into a 6-quart slow cooker. Add salt and pepper, bay leaf and the garlic. Gently place the meatballs into the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.

We served this over the ubiquitous zoodles.  3, not quite equal, servings if you are living with a growing boy.