Wings, Meatballs and Peas in Slow Cooker

By Sharon Feldman

Ingredients:

• 1 medium onions, finely chopped
• 10 wingettes (or use giblets)
• Kosher salt and freshly ground pepper to taste
• 1 pound of ground beef
• ½ cup breadcrumbs (or panko crumbs)
• 1 large egg
• 1 cup beef broth
• 1-1/2 teaspoons of kosher salt
• 1 teaspoon sweet paprika
• ½ teaspoon ground black pepper
• 1 teaspoon herb and garlic seasoning (consists of onion, garlic, coriander, Worcestershire sauce powder, salt, parsley, thyme, sage, cumin, black pepper and turmeric)
• Handful of mushrooms. Cut in quarters.
• Handful of peas.

Directions:

Combine the ground beef, breadcrumbs, egg, chopped onions and 1-1/2 teaspoons of salt in a large bowl, mix well, forming small meatballs, approximately the size of a walnut. This makes about three dozen.

Pat dry the wings and add salt, pepper and paprika. Put the wings in a sprayed slow cooker.

Drop the meatballs on top of the wings. Add the chopped mushrooms.

Pour the beef broth over the wings, meatballs and mushrooms. Cover and cook on low heat for six hours.

Add the peas the last half hour of cooking.