slow cooker meatballs in mushroom marinara
These meatballs poach in marinara sauce while in the slow cooker, resulting in flavorful, fall apart pork-y goodness
Servings: 6
Ingredients
- 1-1/2 cups breadcrumbs
- 1/2 cup dry vermouth
- 1-1/4 lb. ground pork
- 1 lb. sweet Italian sausage casings removed
- 1 large egg
- 1/4 cup finely grated Parmigiano-Reggiano
- 2 tsp. chopped fresh thyme divided
- 2 tsps. dried oregano divided
- 2 tsp. kosher salt divided
- 1/4 tsp. freshly grated nutmeg
- 2 26- ounce jars of marinara preferably Trader Joe's organic, no salt added
- 2 ounces dried mushrooms preferably Marx Foods wild mushroom blend or porcini mushrooms
- 1/2 teaspoon fennel seeds
- salt and pepper to taste
Instructions
- Mix together the breadcrumbs and vermouth in a small bowl and set aside. Let breadcrumbs absorb for about 20 minutes.
- Mix together ground pork, egg, sausage, egg, Parmesan, 1 tsp. thyme, 1 tsp oregano, 1 tsp kosher salt and nutmeg (this is easiest done with your hands). Add bread crumb mixture and mix together thoroughly.
- Form meat mixture into 24 medium-sized meatballs.
- Pour one jar of marinara sauce into slow cooker. Add remaining salt, oregano and thyme. Chop dried mushrooms and sprinkle over sauce, then stir gently to incorporate.
- Nestle meatballs, one at a time, into the sauce, leaving space between the meatballs as your slow cooker permits.
- Pour enough marinara over the meatballs so that meatballs are just covered with sauce. Cook on low for 8 hours our high for 5-6 hours.
- Serve with fresh-cooked al dente spaghetti topped with fresh grated Parmesan and chopped fresh thyme.