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Slow-Cooker Meatballs and Marinara Recipe

kept byDAPHNE
recipe byCooks Country

Microwave the meatballs on a large plate or in a casserole dish to contain the rendering fat. You will need two 4.5-ounce tubes or one 6-ounce can of tomato paste. This recipe makes enough sauce to coat 1 1/2 pounds of pasta. Use a garlic press to mince the 8 cloves quickly.

Most recipes recommend browning the meatballs in the oven or on the stovetop. Microwaving the meatballs for just five minutes set the exterior, which kept them from falling apart in the slow cooker. The precooking also rendered some of the fat, minimizing the grease in our marinara sauce.


2 tablespoons olive oil
2 onions, chopped fine
2/3 cup tomato paste (see note)
8 cloves minced garlic (see note)
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup red wine
2 (28-ounce) cans crushed tomatoes
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 pound Italian sausage, casings removed
2 large eggs
1 1/4 pounds 85 percent lean ground beef
3 tablespoons heavy cream
2 tablespoons finely chopped fresh basil



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