We throw this in the slow cooker when we are super busy but need a filling meal at the end of the day. The meatballs are super tender and the sauce is flavorful, chunky and loose. I use a mix of fresh herbs from the garden when available and dried herbs during the winter. I typically use fire-roasted tomatoes, but you can use crushed tomatoes as well.

We love this over Bucatini, which is a substantial long pasta. If you don’t have Bucatini, you can use thick spaghetti.

Tip: To speed things up, make use of your microwave to jumpstart ingredients instead of sautéing.

Ingredients:

1/2 onion, minced

2 Tbsp tomato paste

1 Tbsp olive oil

3 garlic cloves, minced

2 tsp fresh oregano or 1/2 tsp dried

1 slice white sandwich bread torn into pieces

1 Tbsp water

Salt and pepper

1/4 c grated parmesan cheese

1 Tbsp minced fresh parsley or 1 tsp dried

1 large egg

8 oz 85 percent lean ground beef

2 – 14 oz cans fire roasted tomatoes or chopped fresh tomatoes

1 Tbsp chopped fresh basil

1/2 tsp sugar

In a microwave safe bowl, combine oil, onion, garlic, oregano, and tomato paste. Cook on high for 5 minutes, stirring occasionally. Place half of onion mixture in bowl of slow cooker. Add tomatoes, sugar and salt to slow cooker, stirring to combine.

To remaining onion mixture in bowl add bread, water, salt and pepper and mash with a fork to make a paste. Stir in parmesan, parsley and egg. Using your hands, add the ground beef and knead until just combined. Pinch off and roll mixture into two inch meatballs and gently place in slow cooker. Cover and cook for about three to four hours on low.

Cook pasta according to directions. When meatballs are done, skim excess fat if any, from surface of sauce and stir in basil. Serve over pasta with more fresh basil and grated parmesan cheese.