Cooking Broke

Slow-Cooker Italian Meatballs

Sauce:

Two 28-ounce cans whole plum tomatoes

One 6-ounce can tomato paste

3 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

3 cloves garlic, crushed and peeled

2 bay leaves

Kosher salt

Meatballs:

1 small onion, cut into chunks

1 small carrot, cut into chunks

1 celery stalk, cut into chunks

1/2 cup fresh Italian parsley leaves

2 cloves garlic, crushed and peeled

1 pound 90 percent lean ground beef

1 pound ground pork

2 large eggs

3/4 cup Italian seasoned breadcrumbs

1/2 cup grated Parmesan

Kosher salt

Directions

Special equipment:

 a 4- to 6-quart slow cooker

1. For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
2. For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.