- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 (28 oz) cans crushed tomatoes (San Marzano preferred)
- 1 (15 oz) can tomato sauce
- ¼ cup fresh basil, chopped (or 1 tbsp dried)
- 1 tsp dried oregano
- 1 tbsp sugar (balances acidity—optional but recommended)
- 1½ tsp salt
- ½ tsp black pepper
- Optional:
- Grated carrot (½ cup, for natural sweetness)
- Red wine (½ cup, for depth—simmer 5 mins before adding tomatoes)
Step-by-Step Instructions (Freezer-Ready, Slow Cooker-Perfect)
1. Make the Meatballs
- In a large bowl, combine all meatball ingredients. Mix with hands until just blended.
- Roll into 1.5-inch balls (about 1.5–2 oz each).
- Option A (Best flavor): Brown in batches in olive oil; drain on paper towels.
- Option B (Easy): Skip browning—add raw to sauce (they’ll cook through in slow cooker).
2. Build the Sauce
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Sauté onion 5–6 minutes until soft. Add garlic; cook 1 minute.
- Stir in crushed tomatoes, tomato sauce, herbs, sugar, salt, and pepper.
- Simmer 10 minutes.
3. Combine & Portion
- Gently add meatballs to sauce. Simmer 10 more minutes (if pre-browned) or 20 (if raw).
- Cool completely (2–3 hours at room temp, then refrigerate until cold).
- Divide into quart-size freezer bags:
- 4 cups sauce + 8–10 meatballs per bag
- Lay flat to freeze—saves space, thaws faster.
4. To Reheat in Slow Cooker
Continued on next page//
To see the complete cooking instructions, go to the next page or click the Open (>) button and don't forget to SHARE it with your friends on Facebook.
