Slow Cooker Meatballs and Marinara

By carvalhohm2

Ingredients

• 2 tablespoons olive oil
• 2 onions, chopped fine
• 1 (6 ounce) can tomato paste
• 6 garlic cloves, minced
• 1 tablespoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/2 cup red wine
• 2 (28 ounce) cans crushed tomatoes
• 4 ounces Italian sausage, casings removed
• 2 ounces mozzarella cheese, shredded (1/2 cup)
• 1 ounce parmesan cheese, grated (1/2 cup)
• 2 large eggs
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1 1/4 pounds 85 percent lean ground beef
• 3 tablespoons heavy cream
• 1 ounce parmesan cheese, grated (1/2 cup)
• 2 tablespoons finely chopped fresh basil
• salt

Preparation

Step 1

For the onion mixture:
Heat oil in a Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, garlic, oregano, pepper flakes, and salt and cook until softened and lightly browned, about 8 to 10 minutes. Transfer half of the onion mixture to a large bowl and set aside. For the marinara.

Add wine to the remaining onion mixture in pot and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to a slow cooker.

For the meatballs:
Add sausage, mozzarella, parmesan, eggs, garlic and salt to bowl with reserved onion mixture. Mash with a potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Lightly shape mixture into 2-inch round meatballs (about 12 total). Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs into slow cooker, discarding rendered fat. Cover and cook until meatballs are tender and sauce is slightly thickened, 4 to 5 hours on low. Let meatballs and sauce settle for 5 minutes, then skim fat from surface and stir in Parmesan and basil. Season with salt to taste. Serve.