Fine Cooking Magazine - November/December 2020

Servings:6

Meatballs from the slow cooker are truly special—the sauce permeates the meat for tender, super-savory results that are delicious even without spaghetti. Because of the way the slow cooker works, the meatballs may be slightly pink inside even when cooked through; if in doubt, an instant-read meat thermometer inserted into the center of a meatball should register 160°F.

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For the meatballs

1-1/2 cups coarse fresh breadcrumbs
1/2 cup red (sweet) vermouth
1-1/4 lb. ground pork
1 lb. sweet Italian sausage, casings removed
1 large egg
6 Tbs. finely grated Parmigiano-Reggiano
1 tsp. rubbed sage
1 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. freshly grated nutmeg

For the sauce

1 14-1/2-oz. can crushed tomatoes
1/4 cup tomato paste
1/2 oz. dried porcini mushrooms, crumbled
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. fennel seeds
1/4 tsp. crushed red pepper flakes
Kosher salt

Calories (kcal) : 420
Fat Calories (kcal): 210
Fat (g): 23
Saturated Fat (g): 9
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 10
Cholesterol (mg): 115
Sodium (mg): 1030
Carbohydrates (g): 17
Fiber (g): 3
Protein (g): 32

Preparation

Make the meatballs

Mix the breadcrumbs and vermouth in a large bowl and set aside for 20 minutes.
Add the pork and sausage to the crumbs, breaking the meat up with your fingers as you go. Add the egg, cheese, sage, oregano, salt, and nutmeg and mix until combined. Form into 12 meatballs.

Make the sauce

Mix the crushed tomatoes, tomato paste, dried porcini, oregano, thyme, fennel, pepper flakes, and 1/2 tsp. salt in a 5- to 6-quart slow cooker until the tomato paste dissolves.
Nestle the meatballs into the sauce. Cover and cook until cooked through, 3 to 4 hours on high or 8 hours on low. (The meatballs can stay on the keep-warm setting for up to 2 hours.) Season to taste with salt and serve.