Meatballs from the slow cooker are truly special—the sauce permeates the meat for tender, super-savory results that are delicious even without spaghetti. Because of the way the slow cooker works, the meatballs may be slightly pink inside even when cooked through; if in doubt, an instant-read meat thermometer inserted into the center of a meatball should register 160°F.

Ingredients

For the meatballs

• 1-1/2 cups coarse fresh breadcrumbs
• 1/2 cup red (sweet) vermouth
• 1-1/4 lb. ground pork
• 1 lb. sweet Italian sausage, casings removed
• 1 large egg
• 6 Tablespoons finely grated Parmigiano-Reggiano
• 1 teaspoons rubbed sage
• 1 teaspoons dried oregano
• 1/2 teaspoons kosher salt
• 1/4 teaspoons freshly grated nutmeg

For the sauce

• 1 14-1/2-ounce can crushed tomatoes
• 1/4 cup tomato paste
• 1/2 ounce dried porcini mushrooms, crumbled
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon fennel seeds
• 1/4 teaspoons crushed red pepper flakes
• Kosher salt

Preparation

Make the meatballs

1. Mix the breadcrumbs and vermouth in a large bowl and set aside for 20 minutes.
2. Add the pork and sausage to the crumbs, breaking the meat up with your fingers as you go.
3. Add the egg, cheese, sage, oregano, salt, and nutmeg and mix until combined.
4. Form into 12 meatballs.

Make the sauce

1. Mix the crushed tomatoes, tomato paste, dried porcini, oregano, thyme, fennel, pepper flakes, and 1/2 teaspoon salt in a 5- to 6-quart slow cooker until the tomato paste dissolves
2. Nestle the meatballs into the sauce. Cover and cook until cooked through, 3 to 4 hours on high or 8 hours on low. (The meatballs can stay on the keep-warm setting for up to 2 hours.) Season to taste with salt and serve.