Name: Slow-Cooker Meatballs and Marinara
Total time: 5 h
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

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) to bloom their flavors, which gave the sauce a meaty base. Then we combined half of the onion mixture with crushed tomatoes, tomato puree, and wine to create a rich, flavorful sauce in which to gently braise the meatballs. To punch up the flavor of the meatballs, we added the remaining half of the onion mixture. Adding a simple panade (milk and bread mixed to a paste) kept the meat moist and prevented it from getting tough. The addition of egg yolks was also important for both texture and flavor; their fats and emulsifiers contributed moisture and richness. Before placing the meatballs in the slow cooker, we found that roasting them on a wire rack for about 10 minutes allowed for even browning and a firm exterior texture; this enabled them to hold their shape during the long cooking time as they absorbed the flavor of sauce while lending even more meaty flavor to it. At the end of cooking, we stirred in a little sugar to provide subtle sweetness, and some chopped basil to add just the right amount of freshness.

Instructions

1. Adjust oven rack to middle position and heat oven to 475 degrees. Set wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray.

Microwave onions, garlic, tomato paste, oil, oregano, and ½ teaspoon salt in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer half of onion mixture to slow cooker. Stir in tomatoes, tomato puree, and wine.

Mash bread, milk, and ½ teaspoon salt to paste in large bowl using fork. Stir in remaining onion mixture, Parmesan, parsley, egg yolks, and ½ teaspoon pepper. Add ground beef and knead with hands until well combined. Pinch off and roll mixture into 1½-inch meatballs (about 24 meatballs) and arrange on prepared rack. Bake until firm and no longer pink, about 10 minutes.

Gently nestle meatballs into slow cooker, cover, and cook until meatballs are tender, 4 to 5 hours on low. Stir in sugar and season with salt, pepper, and extra sugar to taste. Before serving, stir in 2 tablespoons basil for every 5 cups sauce.