Slow-Cooked Pork Meatballs with Porcini-Infused Tomato Sauce

Slow-Cooked Pork Meatballs with Porcini-Infused Tomato Sauce

For the meatballs

1-1/2 cups Panko (breadcrumbs)

1/2 cup dry vermouth

1-1/4 lb. ground pork

1 lb. sweet Italian sausage, uncooked

1 large egg, beaten

6 Tbs. finely grated Parmigiano-Reggiano, more for serving

1 Tbsp fresh sage, chopped

1 tsp dried oregano

3/4 tsp and a pinch of kosher salt

1/4 tsp. freshly grated nutmeg

ground pepper

For the sauce

1 14-1/2-oz. can fire-roasted diced tomatoes

6 ounce can of tomato paste

1/2 oz. dried porcini mushrooms, crumbled by hand

1 tsp dried oregano

1 tsp dried thyme

1 tsp fennel seeds

1/4 tsp. crushed red pepper flakes

4-5 crushed fresh garlic

3 small bay leaves

Kosher salt

Parmigiano-Reggiano (for serving)

Chiffonade basil (optional)

MEATBALLS:

In a 2 cup measuring cup or small bowl, pour the vermouth over the breadcrumbs. Let sit for 20 minutes.

Mix the cheese, sage, oregano, salt and nutmeg until combined.

Break up the pork and sausage into a medium size bowl. Create a well in the center. Add the egg, the cheese mixture and the vermouth-soaked bread crumbs. Mix until combined. Do not over mix. Divide into 12 equal pieces and form into meatballs.

MAKE THE SAUCE:

Mix the crushed tomatoes, tomato paste, dried porcini, oregano, thyme, fennel, pepper flakes, garlic, bay leaves and 1/2 tsp. salt in a 6-quart slow cooker until the tomato paste dissolves.

Nestle the meatballs into the sauce. Cover and cook until cooked through, 3 to 4 hours on high or 8 hours on low. Turn the meatballs 1-2 time during cooking and poor over some of the sauce. Season to taste with salt if needed.

Serve with Parmigiano-Reggiano and basil.