Meatballs and Sauce (Slow Cooker)

By MarieR

Ingredients

• Sauce
• 2 cans (12-ounces each or 24-ounces) tomato paste
• 2 28 oz. cans (28-ounces each or 56-ounces) tomato puree
• 1 small onion peeled
• 1 small bunch fresh basil
• Meat Balls
• 3 large eggs
• 1 1/2 cups Italian bread crumbs
• 1 1/2 cups Parmesan cheese grated
• 3/4 cup minced garlic*
• 3 pounds ground chuck**
• 1 pound Italian sausage, sweet or hot, cut to 2-inch pieces See note

Details

Servings 1

Preparation

Step 1

Hands on: 20 minutes Total time: 3 1/2 hours

*No, that's not a typo - this recipe really calls for 3/4 cup minced garlic (*usually found in produce section of the supermarket) . But the garlic is the water-packed, pre-minced kind in the jar, so it is already pretty mellow, and the flavor is distributed throughout the large pot of sauce as the meatballs cook. Serve the meatballs over spaghetti with a side of salad and - dare we suggest? - garlic bread.
**I add another pound of ground beef instead of sausages.

In a large stockpot, empty the cans of tomato paste. Fill the empty cans with water and add to the pot. Stir over low heat a few minutes to dissolve the paste, then add the tomato puree. Fill one of those empty cans with water and stir into the pot; bring to a simmer. Add the whole onion and the bunch of basil, cover the pot and simmer on low.

Meanwhile, prepare the meatballs. Preheat oven to 350 degrees. Line a large baking dish with nonstick foil.

In a large mixing bowl, beat the eggs. Stir in the bread crumbs, Parmesan cheese and minced garlic. Using your hands, work in the ground beef until mixture is well-combined. Form the mixture into balls about 1½--2- inches in diameter. Place in the baking dish with the sausage pieces and bake, uncovered, until browned, about 30 minutes.
Transfer the meatballs and sausage to the pot of sauce.

Continue cooking for 2 1/2 to 3 hours. Remove onion and basil before serving.