It's now been 4 years since I first tried this recipe, can hardly believe it! It was my first one to make as a video on my channel 😁 and while that version is still there (and will remain), we decided to do an updated version to celebrate our 'channelversary'!
Link to my updated YouTube video for this recipe: https://youtu.be/LkudO9moNPA
This recipe is very tasty, highly recommend, 10/10. It is equally delicious leftover!
Ingredients:
for the meatballs--
1 1/2 c. coarse fresh breadcrumbs
1/2 c. sweet red vermouth (note to self: I used Gallo brand, purchased at Jewel-Osco)
1 lb. ground pork
16-19 oz. sweet Italian sausage, casing removed if using links
1 large egg
6 T. finely grated Parmigiano-Reggiano
1 tsp. dried rubbed sage
1 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. freshly grated nutmeg
for the sauce--
~28 oz. can crushed tomatoes
1/4 c. tomato paste
1/2 oz. dried porcini mushrooms, crumbled
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. fennel seeds
1/4 tsp. red pepper flakes
1/2 tsp. kosher salt
Directions:
1. Begin making the meatballs: in a large bowl, mix together the breadcrumbs and vermouth. Set aside and let stand for 20 minutes.
2. After the 20 minutes, add the ground pork and the Italian sausage to the mixture. Use your hands to break up the sausage and thoroughly combine the mixture.
3. Mix in the egg, Parmesan-Reggiano, sage, oregano, salt, and nutmeg.
4. Form into 12 meatballs.
5. Make the sauce: in a 5-6 qt slow cooker, combine all the sauce ingredients (from crushed tomatoes through kosher salt), stirring until the tomato paste is dissolved.
6. Nestle the meatballs into the sauce. Cover and set to cook on "hi" for 1.5 hours, then reduce to "lo" setting for around 5 additional hours.
7. Serve with cooked spaghetti and enjoy!
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