Meatballs and Marinara

1. 1

   Heat oil in 12-inch skillet over medium-high heat until shimmering.

2. 2

   Add onions, tomato paste, garlic, oregano and red pepper flakes and cook until onions are softened and lightly browned, 8-10 minutes.

3. 3

   Transfer half of onion mixture to large bowl; set aside.

4. 4

   Stir wine into skillet with remaining onion mixture and scrape up any browned bites; transfer to slow cooker.

5. 5

   Stir tomatoes, water, and soy sauce into slow cooker.

6. 6

   Add bread and milk to bowl of onion mixture and mash to paste with fork.

7. 7

   Mix in ground beef, sausage, Parmesan, parsley, egg yolks, 3/4 tsp salt, 1/2 tsp pepper using hands.

8. 8

   Pinch off and roll mixture into 1.5 inch meatballs (about 18 meatballs total).

9. 9

   Microwave meatballs on large plate until fat renders and meatballs are firm, 5-7 minutes.

10. 10

    Nestle meatballs into slow cooker, discarding rendered fat.

11. 11

    Cover and cook until meatballs are tender, 4-6 hours on low.

12. 12

    Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.

13. 13

    Gently stir in basil and sugar, season with salt, pepper and sugar to taste, and serve.

* Per serving · 4 servings · Values may vary.