Slow Cooker Meatballs and Sauce

Taken from The Everyday Low-Carb Slow Cooker Cookbook "The meatballs cook right in the sauce, making it especially rich and robust. If you like, serve with spaghetti squash 'spaghetti' or low-carb pasta."

• Ready In: 8 hrs 15 mins
• Serves: 6

Ingredients

• 1  lb ground pork
• 1  lb  ground veal (90% lean) or 1  lb lean ground beef (90% lean)
• 3  eggs, beaten
• 1⁄2 cup  grated parmesan cheese
• 1  tablespoon onion powder
• 2  teaspoons garlic powder
• 1  tablespoon oregano
• 3⁄4 teaspoon kosher salt
• 1  teaspoon black pepper
• 1 (25 3/4ounce) can  spaghetti sauce ("lite" or "no sugar added")
• 2  teaspoons oregano
• 1  teaspoon  minced garlic
• 1⁄2 teaspoon black pepper
• 2  teaspoons butter
• 1⁄4 cup red wine
• 1  cup water

Directions

1. In a large mixing bowl, using clean hands, combine meatball ingredients (ground pork through 1 tsp black pepper); set aside. In slow cooker crock, whisk together the sauce ingredients (spaghetti sauce through water).
2. Form meat mixture into golf ball-sized meatballs and drop them into the sauce (some will stick out of the sauce; that's okay).
3. Cover and cook on LOW for 8 hours. Before serving, stir gently so all meatballs are coated with sauce.