From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Add the meatball ingredients to a bowl, and knead until well combined.
2
Form the meat mixture into evenly sized 2-3 inch round meatballs.
3
Heat the olive oil in a large skillet over medium high heat.
4
Sear the meatballs on all sides, and place into the bottom of the crock pot.
5
Melt the butter in another skillet, and saute the onions until softened.
6
Add the onions and remaining sauce ingredients to a bowl, and spoon over the meatballs in the crock pot.
7
Place the lid on the crockpot and cook on high for 3 hours.
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Tips & Tricks (5)
- Brown Your Meatballs First 🔥Sear the meatballs in a hot skillet with olive oil before adding to the crockpot to develop a caramelized crust that adds deep flavor and prevents them from becoming mushy.
- Use Pork Rinds as Secret Binder 🥓Finely pulse the pork rinds into breadcrumb-like texture before mixing with meat—this adds richness, keeps meatballs tender, and eliminates excess moisture that causes shrinkage.
- Toast Your Aromatics First 🧅Sauté the diced onion and minced garlic in butter for 2-3 minutes before adding to the sauce to mellow their sharpness and create a more developed, complex flavor base.
- Balance Sweetness with Confectioners Sugar 🍬Add confectioners sugar gradually and taste as you go—it dissolves instantly and counteracts acidity from tomatoes without the grittiness of regular sugar, creating silky sauce.
- Layer Fresh Basil at the End ✨Reserve half your basil to stir in during the final 5 minutes of cooking, preserving its bright, fragrant notes while the oregano and rosemary develop throughout the long cook.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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