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Preheat oven to 450°F.
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Lightly grease a 24 cup mini muffin tin with cooking spray.
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In a small bowl beat egg.
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In large bowl combine all ingredients though basil.
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Mix with hands or wooden spoon. Do not over work.
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Create 1 inch meatballs (approximately 2 ounces each) by rolling between palms, being careful not to over work meat.
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Place meatballs in muffin tin.
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Bake for 15 minutes turning meatballs halfway though. Meatballs should be browned.
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Remove from oven and place in crock pot. (If freezing see notes below).
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Pour gravy over meatballs. (TIP: Add 1 tablespoon of water to jar of gravy.
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Replace lid and shake vigorously.)
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Pour contents into crock pot. Stir to combine.
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Cook on low for 3-4 hours.
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If desired stir in sour cream and cook on high for 10 minutes to thicken (Optional)
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Serve over cooked egg noodles.
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Garnish with dried parsley (Optional)