Slow-Cooker Meatballs and Marinara

Name: Slow-Cooker Meatballs and Marinara
Yield: Makes 24 meatballs and about 10 cups sauce; enough for 2 pounds pasta
Ingredients: 2 , onions, chopped fine; 6 , garlic cloves, minced; 2 tablespoons, tomato paste; 2 tablespoons, extra-virgin olive oil; 2 tablespoons, minced fresh oregano or 2 teaspoons dried; , Salt and pepper; 2 , (28-ounce) cans crushed tomatoes; 1 , (28-ounce) can tomato puree; 1/2 cup, dry red wine; 2 slices, hearty white sandwich bread, torn into 1-inch pieces; 1/3 cup, whole milk; 1 ounce, Parmesan cheese, grated (½ cup); 1/4 cup, minced fresh parsley; 2 , large egg yolks; 2 pounds, 85 percent lean ground beef; 2 teaspoons, sugar, plus extra for seasoning; , chopped fresh basil

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Slow Cooker

We figured out the formula for the perfect slow cooker spaghetti and meatballs.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVESMakes 24 meatballs and about 10 cups sauce; enough for 2 pounds pasta

TIME4 to 5 hours on low

Slow cooker size5 to 7 quarts

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

For our slow-cooker spaghetti and meatballs, we wanted nothing short of great meatballs: crusty and dark brown on the outside, soft and moist on the inside. We first microwaved the aromatics (including tomato paste, olive oil, and oregano) ...

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