Slow-Cooker Meatballs and Marinara

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WHY THIS RECIPE WORKS To infuse our slow-cooker meatballs and marinara sauce with depth of flavor, we used lots of onion, garlic, and tomato paste and sautéed them before adding them to the slow cooker. Microwaving the meatballs before adding them to the slow cooker rendered just enough fat (which we discarded) to ensure the sauce wouldn’t be greasy. To bind and moisten the meatballs, we traded in the usual panade (a paste of milk and bread), which caused them to break apart in the slow cooker, for cream and shredded mozzarella cheese. See the sidebar that follows the recipe.

SERVES 6

Microwave the meatballs on a large plate or in a casserole dish to contain the rendering fat. This recipe makes enough to sauce 1½ pounds of pasta.

ONION MIXTURE
2	tablespoons olive oil
2	onions, chopped fine
1	(6-ounce) can tomato paste
6	garlic cloves, minced
1	tablespoon dried oregano
½	teaspoon red pepper flakes
¼	teaspoon salt

 

MARINARA
½	cup red wine
2	(28-ounce) cans crushed tomatoes

 

MEATBALLS
4	ounces Italian sausage, casings removed
2	ounces mozzarella cheese, shredded (½ cup)
1	ounce Parmesan cheese, grated (½ cup)
2	large eggs
2	garlic cloves, minced
¾	teaspoon salt
1¼	pounds 85 percent lean ground beef
3	tablespoons heavy cream
1	ounce Parmesan cheese, grated (½ cup)
2	tablespoons finely chopped fresh basil
	Salt

1. FOR THE ONION MIXTURE: Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, garlic, oregano, pepper flakes, and salt and cook until softened and lightly browned, about 8 to 10 minutes. Transfer half of onion mixture to large bowl and set aside.

2. FOR THE MARINARA: Add wine to remaining onion mixture in pot and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to slow cooker.

3. FOR THE MEATBALLS: Add sausage, mozzarella, Parmesan, eggs, garlic, and salt to bowl with reserved onion mixture. Mash with potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Lightly shape mixture into 2-inch round meatballs (about 12 total). Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs into slow cooker, discarding rendered fat. Cover and cook until meatballs are tender and sauce is slightly thickened, 4 to 5 hours on low.

4. Let meatballs and sauce settle for 5 minutes, then skim fat from surface and stir in Parmesan and basil. Season with salt to taste. Serve.

TO MAKE AHEAD: Slow-Cooker Meatballs and Marinara can be made in advance through shaping meatballs in step 3. Uncooked meatballs and sauce can be refrigerated in separate airtight containers for up to 24 hours. When ready to cook, add sauce to slow cooker and proceed with microwaving meatballs in step 3.