Meatballs in the Crockpot

I saw this recipe on the television show called America’s Test Kitchen.  I have amended it somewhat, but the original idea came from ATK.  The meatballs turned out really really really well.  Delicious and moist but didn’t fall apart.  Be careful when cooking the tomato paste that it does not burn.  It can turn quickly.

It’s very important to follow the instructions as written, especially microwaving the meat before inserting it into the slow cooker.  Use a rather large vessel when cooking the meatballs in the microwave because they will expel ALOT of grease that you will, of course, want to discard.  If your vessel isn’t big enough that fat will run all over your microwave.

The slow cooker meatballs are worth the trouble, but for all the time and work they take, honestly I’ve had meatballs that are just as yummy made the old fashioned Italian way.  The one benefit, and this is huge is that to microwave the meatballs first renders most of the unhealthy fat away.  That was my takeaway from watching ATK.  Therefore when I make my meatballs, even when not in a slow cooker, I will take that step of microwaving them first, and then add them to the sauce simmering either on my stovetop or in my slow cooker.

Slow cooker Meatballs and Marinara

Yield: 6 servings
Active Time: 30 minutes
Inactive Time: 4 hours
Total Time: 4 hours, 30 minutes

Ingredients

Onion Mixture:

1. 2 tablespoons olive oil
2. 2 onions, chopped fine
3. 1-6 ounce can tomato paste
4. 6 garlic cloves, minced
5. 1 tablespoon dried oregano
6. 1/2 teaspoon red pepper flakes
7. 1/4 teaspoon salt

Marinara:

1. 1/2 cup red wine
2. 2-28 ounce cans crushed tomatoes (no sugar)

Meatballs:

1. 4 ounces Italian sausage, casings removed
2. 2 ounces mozzarella cheese, shredded (1/2 cup)
3. 1 ounce parmesan cheese, grated (1/2 cup)
4. 2 large eggs (organic)
5. 2 garlic cloves, minced
6. 3/4 teaspoon salt
7. 1 1/4 pounds 85 percent lean ground beef (grass fed)
8. 3 tablespoons heavy cream
9. 1 ounce parmesan cheese, grated (1/2 cup)
10. 2 tablespoons finely chopped fresh basil
11. salt

Instructions

1. For the onion mixture:  Heat oil in a 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 the onion mixture to a large bowl and set aside.

2. For the marinara:  Add wine to the remaining onion mixture in pot and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to a slow cooker.

3. For the meatballs: 2Add sausage, mozzarella, parmesan, eggs, garlic and salt to bowl with reserved onion mixture. Mash with a 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. 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.

Notes:  Microwave the meatballs on a large plate or in a casserole dish to contain the rendering fat. This recipe makes enough to sauce 1 1/2 pounds of pasta.