Slow Cooker Meatballs in Tomato Sauce

By KeyIngredient

These meatballs are served in a bowl, but they are equally delicious with spaghetti or on a hoagie roll.

Ingredients

• Two 28-ounce cans whole tomatoes
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• 1 large basil sprig plus 2 tablespoons thinly sliced basil leaves
• 1/4 teaspoon crushed red pepper
• 2 tsp. ground oregano, divided
• 4 garlic cloves, minced
• 1 small onion, minced, red wine to deglaze
• 2 pounds ground beef chuck (sub 1# ground pork)
• 3 tablespoons dry bread crumbs
• 1 egg, lightly beaten
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
• Kosher salt and freshly ground pepper

Details

Servings 6
Cooking time 255mins
Adapted from foodandwine.com

Preparation

Step 1

Saute onions and half the garlic (2 cloves) in small amount of olive oil. When softened, deglaze pan with red wine and reduce. Remove from heat.

Using your hands, crush the tomatoes into a slow cooker and add their juices. Add the olive oil, tomato paste, basil sprig, crushed red pepper, 1 tsp. oregano, and onion and garlic mixture. Cover and cook on high for 3 hours, until the tomato sauce is very flavorful.

Meanwhile, in a large bowl, mix the ground meat with the remaining garlic and the bread crumbs, egg, 3 tablespoons of Parmigiano-Reggiano, 1 tsp. oregano, 1 tablespoon of kosher salt and 1/2 teaspoon of pepper. Roll the mixture into 18 meatballs, being careful not to pack them too firmly.

Brown meatball on 3 sides. Add the meatballs to the sauce. Cover and cook on high for 1 hour longer, until no trace of pink remains in the center of the meatballs. Discard the basil sprig. Add 1 tablespoon of the sliced basil to the sauce and season with salt and pepper. Spoon the meatballs into bowls, sprinkle with the remaining 1 tablespoon of sliced basil and serve, passing grated cheese at the table.

Make Ahead
The cooked meatballs can be refrigerated in the sauce for up to 2 days before serving.