Meatballs and Marinara

slow cooker revolution cookbook

• Ready In: 7 hrs
• Serves: 6

Ingredients

• 2  tablespoons extra virgin olive oil
• 2  onions, minced
• 1⁄4 cup tomato paste
• 8  garlic cloves, minced
• 2  tablespoons  minced fresh oregano or 2  teaspoons dried oregano
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 cup dry red wine
• 2 (28 ounce) cans crushed tomatoes
• 1⁄2 cup water
• 2  tablespoons soy sauce
• 2  slices  high-quality  white bread, torn into quarters
• 1⁄3 cup  whole milk
• 4  ounces Italian sausage, removed from casing
• 1 1⁄4 lbs ground beef
• 1⁄2 cup  grated parmesan cheese
• 1⁄4 cup  minced fresh parsley
• 2  large  egg yolks
• 2  tablespoons  chopped fresh basil
• 1  teaspoon sugar

Directions

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. 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. 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. 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. 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.