Cook Time: 4-5 hours
Grade: C+
Make Again: No
Recipe Source: Cook's Country (August 2009)
The meatballs were good, but I didn't love the sauce. I didn't dislike it, but I felt like there should have been more flavor, with all the ingredients that are in this. The wine slightly overpowered the rest, even though I was careful to cook it down before putting in slow cooker.
This made a huge amounts of sauce. More than I think you need for 1.5 pounds of pasta. I am saving the meatballs with some sauce, in individual containers to freeze, and then I saved almost a quart without any meatballs for use another time.
I have a medium size slow cooker and it was filled to the brim almost. The recipe was probably developed in a larger cooker.
I think I have other meatball recipes I would use before making this one again, because it still was a decent amount of effort - especially for a slow-cooker meal.
NOTE: I didn't actually test the Cook's Country recipe. I used the one from the Best of 2010 book, which contains the recipe from Best Slow and Easy Recipes. (Did you follow that?) The recipes are similar, but there are a few differences - the one I used had milk and bread instead of the mozzarella cheese, less tomato paste and no cream. Everything else looks the same.
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