Slow Cooker Italian Meatballs

Ingredients:

Sauce

• 2 cans of 800g canned plum tomatoes
• 1 can (170 g) of tomato paste
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 1/4 tsp red pepper flakes
• 3 cloves garlic, crushed and peeled
• 2 bay leaves

Meatballs

• 1 small onion, diced
• 1 small carrot, cut into pieces
• 1 stalk of celery, cut into pieces
• 0.5 cup fresh parsley leaves
• 2 cloves garlic, crushed and peeled
• 450 g ground beef, 10% fat
• 450 g of minced pork
• 2 large eggs
• 3/4 cup Italian breadcrumbs
• 0.5 tbsp. grated parmesan
• Special equipment: slow cooker with a capacity of 4-6 liters.

Preparation:

1. Sauce:

   
   Place the canned tomatoes in a 4-6 quart slow cooker and crush them by hand. Add the tomato paste, olive oil, oregano, red pepper flakes, garlic, bay leaf, and 2 teaspoons of salt.

2. Meatballs:

   
   Place the onion, carrot, celery, parsley, and garlic in a food processor and process to form a paste. Transfer to a large bowl and add the ground beef and pork, eggs, breadcrumbs, Parmesan, and 1 teaspoon salt. Form into 4-cm meatballs (you should have 20-24) and add to the sauce in the slow cooker. Cover and cook on high for 4-5 hours or on low for 7-8 hours. Remove the bay leaf and serve.