Ingredients
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1 lb ground pork
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1 lb ground veal (90% lean) or 1 lb lean ground beef (90% lean)
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3 eggs, beaten
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1/2 cup grated parmesan cheese
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1 tablespoon onion powder
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2 teaspoons garlic powder
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1 tablespoon oregano
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3/4 teaspoon kosher salt
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1 teaspoon black pepper
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1 (25 3/4 ounce) can spaghetti sauce ("lite" or "no sugar added")
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2 teaspoons oregano
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1 teaspoon minced garlic
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1/2 teaspoon black pepper
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2 teaspoons butter
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1/4 cup red wine
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1 cup water
Instructions
- In a large mixing bowl, using clean hands, combine meatball ingredients (ground pork through 1 tsp black pepper); set aside. In slow cooker crock, whisk together the sauce ingredients (spaghetti sauce through water).
- Form meat mixture into golf ball-sized meatballs and drop them into the sauce (some will stick out of the sauce; that's okay).
- Cover and cook on LOW for 8 hours. Before serving, stir gently so all meatballs are coated with sauce.