Slow Cooker Pork and Sausage Meatballs

Hello all! This is my first recipe with videos rather than pictures, and I'm launching a YouTube site to go along with it! Please keep in mind that this is not some professional, studio quality production; my son did the camera work and it's our first attempt at any such thing :) Planning to do more of these going forward and hopefully our production techniques will improve along the way. Link to my YouTube video about this recipe:

https://youtu.be/imgqs46aXjw

This recipe is very tasty, highly recommend, 10/10. I only modified the recipe a tiny bit, which was adding more crushed tomatoes than called for as written, and the amounts of pork and sausage were slightly different. Next time I make it, I will add the entire 28 oz. of the can (I only went about 2/3 of the can during this attempt). It is equally delicious leftover, though you may want to supplement with some jarred sauce when reheating.

Link to original recipe: https://www.finecooking.com/recipe/slow-cooked-pork-and-sausage-meatballs-with-porcini-sauce

Written version below includes my modifications.

Ingredients:

for the meatballs--

1 1/2 c. coarse fresh breadcrumbs

1/2 c. sweet red vermouth (I used Gallo brand, which I purchased at Jewel-Osco)

1 lb. ground pork

18 oz. sweet Italian sausage, casing removed (I used Kroger store brand)

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--

~20 oz. crushed tomatoes (I will use full 28 oz can next time)

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!