Secret Ingredient Meatballs

It's all about the ball. I've been debating whether to indulge my secret ingredient.  As I was making my meatballs today though, I realized that I must share it.  It's just too good not to pass on :)

Ingredients:

• I use about 1 - 11/2 pounds of ground beef
• 1 egg, beaten
• Good Seasons Italian seasoning packet
• About a palm-full of Italian breadcrumbs.  (I just attempted to measure what that equals, and came up with about 1/4 cup).  Using any more than that, in my opinion, makes the meatballs tough
• beef broth or Lipton French Onion soup (in the can ~ see my note below)

In a large deep frying pan, bring one can of beef broth (or French Onion soup) and about 2 more cups of water to a boil *whatever looks like it will be deep enough to cover the meatballs, but not boil over*.  While this is coming to a boil, start making the meatballs.  In a large mixing bowl, combine the ground beef, egg, breadcrumbs and Good Seasons *I use about 3/4 of a packet, and if using the Zesty style, use even less* Mix by hand, and don't over-mix or the meatballs will be tough.  Make your balls and add to the water/broth-or-soup and boil for about 15-20 minutes. 
While the meatballs are cooking, make your fave sauce in the Crock Pot.  When they're done, add the meatballs to the sauce and cook on Low.  I generally leave it on Low for a couple of hours, then switch to the *keep warm* setting.  It's really okay to leave it on Low all day of course, if you're not home to turn it down. 
It's one thing to make sauce on the stove and stick the meatballs in for a while.  But letting these babies soak in sauce all day in a slow cooker is truly the way to go. These meatballs come out delicious!  Tender and yummy .... mmmmm. 

A few notes about this recipe:
*Boiling raw meat.  Sounds very weird, I know.  I too was skeptical.  Mike is the one who taught me to cook my meatballs this way, he learned it working for years in an Italian restaurant.  Now, it's the only way I cook them.  Of course, you can cook your meatballs any way you want ... bake, fry, whatever.  Just use my recipe and no matter how you cook them, they will be AWESOME!
*The amount of Good Seasons you use is entirely up to you.  I like to use about 3/4 of the packet, and if using the Zesty style, use even less ... more like a half. I also add some to my sauce.  I can't tell you how many compliments I've gotten on my meatballs since I started making them this way!  It eliminates the need for garlic salt, onion powder, etc and adds a wonderful flavor.  Just don't over-do it or the flavor will be too strong and mess up the entire recipe. 
*If you do decide to boil, I recommend using some beef broth or French Onion soup along with plain water.  You don't HAVE to, but it adds a really nice flavor I think.
*Sometimes I add some parmesan cheese to the meatball mix.  Not too much because again, too much of any dry ingredient tends to make them tough.
*This recipe is especially good for meatball subs because they are SO tender.  We usually have it with pasta one night, then use the left-overs the next for meatball subs with lots of cheese on a toasty sub roll.