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1
In a bowl, combine ingredients for meatballs, except for oil, and mix well.
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2
Form into 8 balls of uniform size.
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3
In a skillet, heat oil over medium-high heat.
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4
Add Meatballs, in batches, if necessary, and brown on all sides.
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5
Transfer to a slow cooker.
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6
Drain off all but 1 tbsp fat from pan.
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7
If you used extra-lean meat, you may have to add oil to reach 1 tablespoons
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8
In the meantime, preheat oven to 400 degrees.
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9
Roast the peeled and sliced banana peppers on a baking sheet, turning two or three times until the skin on all sides is blackened.
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10
This takes about 25 minutes.
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11
To make Tomato Sauce: Reduce heat to medium.
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12
Add onions and celery to pan and cook, stirring, until softened.
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13
Add garlic, oregano, salt, pepper and cloves and cook, stirring for 1 minute.
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14
Stir in tomatoes and wine, bring to a boil and cook, stirring until mixture is reduced by 1/3rd, depending upon the size of your pan, about 5 minutes.
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15
Pour over meatballs, cover and cook on Low for 6-8 hours or on High for 3-4 hours, until meatballs are no longer pink inside.
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16
Place 1 to 2 meatballs on one half of kaiser bun or ciabatta bread, spoon additional sauce over all and top with the other half of the bun.
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17
Serve with a small bowl containing the roasted banana peppers and another containing grated Parmesan Cheese.
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18
Allow people to garnish to taste.
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19
You may need a knife and fork!
