Meatballs in Tomato-Wine Sauce

READY IN: 7hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the sauce, heat the olive oil in a large nonstick skillet over med-high heat.
  • Add in the onion and garlic; stir/saute for a few minutes or until well softened but not browned.
  • Add in the wine; bring to a boil; continue boiling 1-2 minutes, scraping up any browned bits stuck to the bottom of the pan.
  • Transfer mixture to the slow cooker.
  • Add in tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice, and bay leaf; stir to combine.
  • Cover and cook on HIGH while you prepare the meatballs.
  • To make the meatballs: add the ground beef to a large mixing bowl, breaking it up a bit with your fingers or a large fork.
  • Add in the breadcrumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley, and allspice.
  • Gently but thoroughly blend the ingredients, using your hands or a large fork.
  • Be careful not to compact the meat, which will make your meatballs tough.
  • Gently shape the mixture into 12 meatballs, each a little bigger than a golf ball.
  • Heat the olive oil in a large nonstick skillet over med-high heat; add in the meatballs and brown on all sides, 6-10 minutes, turning carefully.
  • Using a slotted spoon, transfer meatballs to the slowcooker.
  • Pour off any fat from the skillet, return to the stove and add the wine.
  • Cover over high heat for 2-3 minutes, scraping up any browned bits stuck to the pan.
  • Pour over the meatballs.
  • If the meatballs are not covered by tomato sauce, carefully spoon some sauce over them.
  • Cover and cook on LOW for 5-6 hours.
  • Remove the bay leaf and serve meatballs and sauce over pasta.
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