Slow Cooker Sauce With Meatballs - cooking recipe

Ingredients

Sauce:
2 tablespoons extra virgin olive oil
1 large onion, chopped
6 garlic cloves, minced
1 (28 ounce) can RED GOLD(R) Crushed Tomatoes
1 (28 ounce) can RED GOLD(R) Tomato Sauce
1 (6 ounce) can RED GOLD(R) Tomato Paste
1 tablespoon dried basil
1 teaspoon dried oregano
Salt and black pepper to taste
1 teaspoon fennel seed
2 tablespoons sugar
1/2 cup water
Mozzarella Meatballs:
2 pounds lean ground beef or ground turkey
1/2 cup quick cooking oats
1 teaspoon dried basil
1/4 teaspoon black pepper
2 cloves garlic, minced
2 eggs
8 ounces small fresh mozzarella balls
3 tablespoons extra-virgin olive oil

Preparation

In a large skillet heat extra-virgin olive oil on medium heat. Add onion and garlic. Cook until tender. Spray 5 quart or larger slow cooker. Add onion and garlic and remaining sauce ingredients. Stir to combine. Cook on low for 6 to 7 hours. Serve on pasta of your choice.
Meat can be added to the sauce if desired. Below is a meatball recipe that could be added to the sauce at the beginning of the cook time.
Mozzarella Meatballs: In a large bowl mix turkey, oats, basil, black pepper, garlic cloves and eggs. Shape into 2-inch balls (should get 14 to 16 meatballs). Press 1 small mozzarella ball into center of each meatball, sealed inside.
In a large skillet, heat oil over medium-high neat. Add meatballs; cook just until browned on all side. Place half of the sauce in slow cooker, add meatballs and then last half of sauce. Cook as directed.