Categories: Slow Cooker
Ingredients
- 5 oz. Peas
- 8 fl. oz. Marsala Wine
- 5 oz. Pearl Onions
- 1/4 cup Italian Panko Blend
- 12 oz. Campanelle Pasta
- 1 oz. Flour
- 8 oz. Cremini Mushrooms
- 2 oz. Roasted Garlic & Herb Butter
- 6 tsp. Beef Demi-Glace
- 20 oz. Ground Beef
Directions
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Cut mushrooms into ¼" slices. In a mixing bowl, combine ground beef, panko, ½ tsp. salt, and ¼ tsp. pepper. Form into 12 evenly-sized meatballs.
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Place slow cooker liner in slow cooker, if desired. If using an electric pressure cooker, fold top edges in before putting on lid. Combine 1 cup water, marsala wine, demi-glace, flour, ¼ tsp. salt, and ¼ tsp. pepper in slow cooker. Top with mushrooms, pearl onions, and meatballs. Turn slow cooker on to high heat. Cover, and cook until meatballs reach a minimum internal temperature of 160 degrees, 4 hours.
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After 3 ½ hours, bring a large pot of salted water to a boil. Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Stir peas into slow cooker. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
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Stir pasta and butter into slow cooker. If sauce is too thick, add pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card. Bon appétit!