April 8th, 2012
Recipe and Styling by Paula Bowman
Add tomatoes to slow cooker and crush using hands or the back of a wooden spoon. Add tomato paste, 1 tablespoon olive oil, 1 teaspoon chopped garlic, red pepper flakes and bay leaf. Stir, cover with lid and cook on high until sauce is bubbling and beginning to thicken, about 3 hours.
Meanwhile, in a large bowl, mix ground beef, ground pork, 2 tablespoons Pecorino cheese, egg, parsley, breadcrumbs, 1 teaspoon chopped garlic, oregano, salt and pepper. Gently form mixture into 16 (¼-cup sized) meatballs. Transfer meatballs to a rimmed sheet pan, cover with plastic wrap and refrigerate until needed.
Once sauce has cooked to bubbling, submerge meatballs into tomato sauce, cover with lid and cook until cooked through, about 1½ hours more. Discard bay leaf.
When meatballs are cooked through, heat broiler to high. Arrange sliced buns on a rimmed sheet pan, cut side up and brush with 2 tablespoons olive oil and season with salt and pepper. Broil until crisp and brown on the topside, about 3 to 4 minutes. Cut garlic clove in half and rub cut side of garlic on toasted side of each bun. Divide meatballs with some tomato sauce among four bowls and garnish with remaining ¼-cup Pecorino cheese. Serve garlic bread on the side. Meatballs can also be served on top of garlic toast, sandwich style garnished with Pecorino cheese.
812 calories, 47 g fat, 56 g protein, 41 g carbohydrates, 4 g fibre, 2,128 mg sodium. Good source of vitamin A, vitamin D, vitamin E, vitamin B12 and calcium . Excellent source of vitamin C, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6, folate, iron and zinc.