In The Kitchen
Slow Cooker Meatballs in Tomato Sauce
Description :
These meatballs are served in a bowl, but they are equally delicious with spaghetti or on a hoagie roll.
Ingredient :
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Two 28-ounce cans whole tomatoes
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2 tablespoons extra-virgin olive oil
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2 tablespoons tomato paste
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1 large basil sprig plus 2 tablespoons thinly sliced basil leaves
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1/4 teaspoon crushed red pepper
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4 garlic cloves, minced
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2 pounds ground beef chuck
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3 tablespoons dry bread crumbs
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1 egg, lightly beaten
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3 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
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Kosher salt and freshly ground pepper
Direction :
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Using your hands, crush the tomatoes into a slow cooker and add their juices. Add the olive oil, tomato paste, basil sprig, crushed red pepper and half of the garlic. Cover and cook on high for 3 hours, until the tomato sauce is very flavorful.
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Meanwhile, in a large bowl, mix the ground chuck with the remaining garlic and the bread crumbs, egg, 3 tablespoons of Parmigiano-Reggiano, 1 tablespoon of kosher salt and 1/2 teaspoon of pepper. Roll the mixture into 18 meatballs, being careful not to pack them too firmly.
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Add the meatballs to the sauce. Cover and cook on high for 1 hour longer, until no trace of pink remains in the center of the meatballs. Discard the basil sprig. Add 1 tablespoon of the sliced basil to the sauce and season with salt and pepper. Spoon the meatballs into bowls, sprinkle with the remaining 1 tablespoon of sliced basil and serve, passing grated cheese at the table.
