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Slow Cooker Spicy Sausage Meatballs in Tomato Parmesan Sauce

4h 20m Total time
20m Prep
6 Serves
easy
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About

American Italians have given the world many delicious iterations on traditional Italian food (though I'm not sure Italians would feel the same). One of my favourites is 'Italian sausage' - a spicy, herby sausage that somehow hits differently than the chilli sausages you can get in the UK. If you're based in the US, the good news is that this recipe became that much easier for you - you can skip the extra spices and just use Italian sausages. mince beef and parmesan. In the UK, hold onto your hat for your introduction to making your own Italian sausage meat (it's very easy).

I love this recipe for how easy it is and how it creates the juiciest meatballs with a hint of spice. This is a great one for midweek or to add into the mix for when you're hosting. Head over to my dinner parties collection to see how it can be paired with a short-rib ragu and panzanella salad for a great spread that both kids and adults will love.

Method

  1. In a large bowl, mix all your meatball ingredients together. Using a spoon, form golf ball sized balls and set aside.
  2. Heat a large frying pan with oil to medium heat and sauté your onion for ten minutes, adding in the minced garlic for the last two. Transfer to your slow cooker.
  3. Add more oil to your pan and brown your meatballs on all sides, before adding to the slow cooker. Pour the red wine into the frying pan and bring to a boil for a few minutes, before also adding to the slow cooker.
  4. Add the rest of the sauce ingredients to the slow cooker and give it a good stir. Cover and cook on medium/high for four hours or low for 6-8 hours, stirring occasionally.
  5. When the time is up, using a measuring cup or any type of fairly sharp edged receptacle, engage some patience to skim off some of the fat and oil that will have risen to the top and discard.
  6. Serve hot with extra grated parmesan over pasta or in a baguette for a meatball sub.

Notes

  • Straining off the fat at the end is really key to making this slightly healthier but also even more delicious as you don't want all that extra liquid on your plate.
  • You can make this even easier and use garlic or onion powder for the sauce, but I find that makes the flavour a bit sharp and you lose the goodness that the fresh stuff gives you. It's worth the extra step.
  • I love a full bodied red wine in this like a Chianti (and luckily the recipe will leave plenty left over to serve with it).