My PASSION Magazine
Everyone has a passion. Everyone has a story. Everyone has a voice. And everyone wants to be heard. Because of this, “My Passion Magazine” was birthed. Each article that is written on these pages are articles from the heart. Stories that needed to be heard. Stories that will inspire you. Stories that will make you laugh, but there may be some a little sad. Some will add a little understanding to your life that you may not have had before. Some may add a few calories to your body but some will discuss how to get rid of them. All in all they are stories of someone’s passion. Each writer has contributed these articles so that others will be encouraged. I want to thank each writer for their hard work in putting their passion on paper.
Everyone has a passion. Everyone has a story. Everyone has a voice. And everyone wants to be heard.
Because of this, “My Passion Magazine” was birthed. Each article that is written on these pages are articles from the heart. Stories that needed to be heard. Stories that will inspire you. Stories that will make you laugh, but there may be some a little sad. Some will add a little understanding to your life that you may not have had before. Some may add a few calories to your body but some will discuss how to get rid of them. All in all they are stories of someone’s passion.
Each writer has contributed these articles so that others will be encouraged.
I want to thank each writer for their hard work in putting their passion on paper.
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Recipe<br />
of the Quarter<br />
SLOW-COOKER MEATBALLS<br />
IN SPAGHETTI SAUCE<br />
MEATBALLS<br />
2 lbs ground beef (OR ground turkey)<br />
1 cup bread crumbs<br />
2 eggs, beaten<br />
2 garlic cloves, minced (OR ½ teaspoon garlic powder)<br />
½ teaspoon dry mustard<br />
½ teaspoon onion powder<br />
½ teaspoon pepper<br />
1 teaspoon salt<br />
***OR use 1 large bag, or 2 small bags, of frozen meatballs<br />
by Melissa Jones<br />
<strong>My</strong> Passion - Issue 1 - April 2015 | 25<br />
SPAGHETTI SAUCE<br />
1 can (28 ounces) stewed tomatoes, undrained<br />
½ cup chopped basil (OR 1 teaspoon dried basil)<br />
2 tablespoons olive oil<br />
2 garlic cloves minced (OR ½ teaspoon garlic powder)<br />
2 cups ketchup<br />
1 teaspoon sugar<br />
Salt and pepper, to taste<br />
***OR use 2 jars of your favorite spaghetti sauce<br />
1. Preheat oven to 350 degrees.<br />
2. Combine all meatball ingredients. Form into walnut-sized balls. Bake<br />
meatballs in the oven for 20 minutes. Transfer to your slow-cooker.<br />
(SKIP THE BAKING STEP IF USING FROZEN MEATBALLS.<br />
JUST PUT THEM RIGHT INTO THE SLOW-COOKER.)<br />
3. Combine all sauce ingredients in medium bowl. Pour sauce over meatballs,<br />
stir to coat. Cover; cook on LOW 4 to 5 hours OR on HIGH 3 to 4 hours.<br />
(IF USING YOUR FAVORITE JARRED SPAGHETTI SAUCE, JUST<br />
POUR OVER THE MEATBALL, STIR TO COAT.)<br />
4. Adjust seasoning, if desired. Serve over spaghetti. Garnish with cheese, if<br />
desired.<br />
***Freeze the left over’s and use on another day for meatball sandwiches or<br />
even stuff them in jumbo pasta shells and top with cheese. Bake at 350 for 15<br />
minutes…YUMMO!
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