Slow-Cooker Meatballs and Pumpkin Marinara

I adapted this recipe from one found in Cook's Country magazine in 2009. As with all of their recipes, it's well thought out and an easy way to add pumpkin to a family favorite. The pumpkin cannot be tasted in the sauce. The clever way of giving the meatballs a slight crust so as not to turn to mush in the slow cooker is genius.

Slow-Cooker Meatballs and Pumpkin Marinara

2 tablespoons olive oil

2 onions, chopped fine

1 (6-ounce) can tomato paste

8 finely chopped garlic cloves

1 tablespoon dried oregano

1/2 teaspoon red pepper flakes

salt

1/2 cup red wine

2 (28-ounce) cans crushed tomatoes

1 (15-ounce) can pumpkin puree

1 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1/4 pound Italian sausage, casings removed

2 large eggs

1 1/4 pounds lean ground beef

3 tablespoons heavy cream

2 tablespoons finely chopped fresh basil

Heat oil in large pan over medium-high heat until shimmering. Add onions, tomato paste, 6 of the garlic cloves, oregano, pepper flakes and 1/4 teaspoon salt and cook until golden, about 8 minutes.

Transfer half of the onion mixture to a food processor; set aside. Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes. Stir in tomatoes and pumpkin, then transfer half the sauce to a slow cooker. 

Add 1/2 cup Parmesan, mozzarella, sausage, eggs, 3/4 teaspoon salt, remaining garlic, beef and cream to food processor and run until well combined. Form mixture into twelve 2-inch meatballs.

Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs in slow cooker, discarding rendered fat. Cover with remaining sauce. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt and serve over pasta.