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    You are in: Home / Recipes / Meatballs and Marinara Recipe
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    Meatballs and Marinara

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs

    1 hrs

    6 hrs

    Olya Flores's Note:

    slow cooker revolution cookbook

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    Units: US | Metric


    1. 1
      Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, tomato paste, garlic, oregano and red pepper flakes and cook until onions are softened and lightly browned, 8-10 minutes.
    2. 2
      Transfer half of onion mixture to large bowl; set aside. Stir wine into skillet with remaining onion mixture and scrape up any browned bites; transfer to slow cooker. Stir tomatoes, water, and soy sauce into slow cooker.
    3. 3
      Add bread and milk to bowl of onion mixture and mash to paste with fork. Mix in ground beef, sausage, Parmesan, parsley, egg yolks, 3/4 tsp salt, 1/2 tsp pepper using hands. Pinch off and roll mixture into 1.5 inch meatballs (about 18 meatballs total).
    4. 4
      Microwave meatballs on large plate until fat renders and meatballs are firm, 5-7 minutes. Nestle meatballs into slow cooker, discarding rendered fat. Cover and cook until meatballs are tender, 4-6 hours on low.
    5. 5
      Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon. Gently stir in basil and sugar, season with salt, pepper and sugar to taste, and serve.

    Ratings & Reviews:


    Nutritional Facts for Meatballs and Marinara

    Serving Size: 1 (519 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 532.0
    Calories from Fat 264
    Total Fat 29.3 g
    Saturated Fat 10.4 g
    Cholesterol 145.2 mg
    Sodium 1244.8 mg
    Total Carbohydrate 34.3 g
    Dietary Fiber 6.7 g
    Sugars 5.2 g
    Protein 32.6 g

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