CROCKPOT WEDNESDAY

I have recently discovered COOK'S COUNTRY, a magazine that is a spin off from the PBS show AMERICA'S TEST KITCHEN. The magazine is in an interesting format as you follow the recipes through trial runs to the finished product. There are tips and techniques along the way with step by step instructions and pictures to illustrate some of the steps.  For example, in today's recipe you are instructed to brown the meatballs in the microwave. Most recipes recommend browning under  the broiler or in a saute pan but this one explains that microwaving for just 5 minutes sets the exterior of the meatball and keep it from falling apart in the slow cooker. It also renders some of the fat making the sauce less greasy. Spaghetti and meatballs is an all time favorite and I can't wait to try this one at our next family get-together.

SLOW-COOKER MEATBALLS AND MARINARA

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

2 tbsp. olive oil

2 onions, chopped fine

2/3 c. tomato paste

8 garlic cloves, minced

1 tbsp. dried oregano

1/2 tsp. red pepper flakes

salt (I will omit)

1/2 c. red wine

2 (28 oz.) cans crushed tomatoes

1 c. grated Parmesan cheese

1/2 c. shredded mozzarella cheese

1/4 lb. Italian sausage, casings removed

2 large eggs

 1 1/4 lb. 85% lean ground beef

3 tbsp. heavy whipping cream

2 tbsp. finely chopped fresh basil

1.COOK AROMATICS: Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, 6 garlic cloves, oregano, pepper flakes, and 1/4 tsp. salt and cook until golden, about 8 minutes.

2. MAKE SAUCE: Transfer half the onion mixture to a large bowl; set aside. Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to slow cooker.

3. FORM MEATBALLS: Add 1/2 c. Parmesan, mozzarella, sausage, eggs,3/4 tsp. salt, and remaining garlic to bowl with reserved onion  mixture. Mash with potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Form mixture into 12- 2 inch meatballs.

4. COOK MEATBALLS: Microwave meatballs on a large plate until fat renders and meatballs are firm, 4-7 minutes. Nestle meatballs in slow cooker, discard rendered fat. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4-5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta.

MAKE AHEAD: Raw meatballs and sauce can be refrigerated separately up to 24 hours in advance. When ready to cook, add sauce to slow cooker and microwave meatballs before adding them to the slow cooker. Continue with recipe as directed.