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1
To make the sauce, heat the olive oil in a large nonstick skillet over med-high heat.
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2
Add in the onion and garlic; stir/saute for a few minutes or until well softened but not browned.
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3
Add in the wine; bring to a boil; continue boiling 1-2 minutes, scraping up any browned bits stuck to the bottom of the pan.
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4
Transfer mixture to the slow cooker.
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5
Add in tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice, and bay leaf; stir to combine.
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6
Cover and cook on HIGH while you prepare the meatballs.
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7
To make the meatballs: add the ground beef to a large mixing bowl, breaking it up a bit with your fingers or a large fork.
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8
Add in the breadcrumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley, and allspice.
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9
Gently but thoroughly blend the ingredients, using your hands or a large fork.
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10
Be careful not to compact the meat, which will make your meatballs tough.
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11
Gently shape the mixture into 12 meatballs, each a little bigger than a golf ball.
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12
Heat the olive oil in a large nonstick skillet over med-high heat; add in the meatballs and brown on all sides, 6-10 minutes, turning carefully.
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13
Using a slotted spoon, transfer meatballs to the slowcooker.
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14
Pour off any fat from the skillet, return to the stove and add the wine.
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15
Cover over high heat for 2-3 minutes, scraping up any browned bits stuck to the pan.
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16
Pour over the meatballs.
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17
If the meatballs are not covered by tomato sauce, carefully spoon some sauce over them.
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18
Cover and cook on LOW for 5-6 hours.
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19
Remove the bay leaf and serve meatballs and sauce over pasta.
