Meatballs In Tomato-wine Sauce

Total Time: 7 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 -3 garlic cloves, minced
• 3/4 cup dry red wine
• 1 (28 ounce) can diced tomatoes with juice (or can use 28 oz. can tomato puree)
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon dried basil (or 1 t. minced fresh)
• 1 teaspoon dried oregano (or 1 t. minced fresh)
• 1/4 teaspoon ground allspice
• 1 bay leaf
• 2 tablespoons minced fresh flat-leaf parsley
• 1 1/2 lbs lean ground beef
• 1 cup plain breadcrumbs
• 2 large eggs
• 3 tablespoons freshly grated parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 cup minced fresh flat-leaf parsley
• 1 dash ground allspice
• 1 1/2 tablespoons olive oil
• 1/4 cup dry red wine

Recipe

• 1 to make the sauce, heat the olive oil in a large nonstick skillet over med-high heat.
• 2 add in the onion and garlic; stir/saute for a few minutes or until well softened but not browned.
• 3 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.
• 4 transfer mixture to the slow cooker.
• 5 add in tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice, and bay leaf; stir to combine.
• 6 cover and cook on high while you prepare the meatballs.
• 7 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.
• 8 add in the breadcrumbs, eggs, parmesan, salt, pepper, basil, oregano, parsley, and allspice.
• 9 gently but thoroughly blend the ingredients, using your hands or a large fork.
• 10 be careful not to compact the meat, which will make your meatballs tough.
• 11 gently shape the mixture into 12 meatballs, each a little bigger than a golf ball.
• 12 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.
• 13 using a slotted spoon, transfer meatballs to the slowcooker.
• 14 pour off any fat from the skillet, return to the stove and add the wine.
• 15 cover over high heat for 2-3 minutes, scraping up any browned bits stuck to the pan.
• 16 pour over the meatballs.
• 17 if the meatballs are not covered by tomato sauce, carefully spoon some sauce over them.
• 18 cover and cook on low for 5-6 hours.
• 19 remove the bay leaf and serve meatballs and sauce over pasta.