Saute onions, tomato paste, garlic, oregano, red
pepper and salt for 8 minutes. Reserve half in
separate bowl. Add red wine to remaining saute pan.
Simmer for a couple of minutes, then stir in crushed
tomatoes. Transfer to slow cooker.
Mix remaining paste mixture with 1/2 of the parm
parmesan and eggs. Add garlic and mozzarella and mix
thoroughly. Add ground beef and mozzarella. Form 12
meatballs approx 2 inches thick. Microwave for 4-7
minutes on high power (allowing meatballs to set).
Add meatballs to sauce and cook on high for 4-5
hours. Add final 1/2 cup of parmesan and basil to
finish.
Serving
Suggestions
Spaghetti
Originally Submitted
9/5/2013
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