A few years ago while channel surfing I landed upon PBS, a station that up until that moment I only associated with shows from my youth such as Sesame Street and The Electric Company. That day I watched in awe as Julia Child and Jacques Pepin worked their magic with eggs. An entire show that was dedicated to the simple beauty of eggs. I was enthralled. I think I lost the entire day as I watched shows hosted by Eric Ripert, Ming Tsai and Lidia Bastianich. At that very moment I became hooked on PBS, the other food network. PBS has a lineup full of fantastic chefs demonstrating the kind of techniques I often find lacking on cooking shows. And it was while watching PBS that I first discovered America’s Test Kitchen. It’s not just a clever name; America’s Test Kitchen is an actual 2500 square foot test kitchen with more than three dozen full-time cooks and product testers. Each recipe is tested countless times until the best, foolproof results are created. Their methods really do work. When I want a dependable fail-safe recipe I now turn to the experts who are also responsible for Cook’s Country and my favorite magazine, Cook’s Illustrated.
America’s Test Kitchen was kind enough to send me two of their cookbooks to review, The Complete Cook’s Country TV Show Cookbook and The America’s Test Kitchen DIY Cookbook. I am so in awe of these books and all of the wonderful recipes.
The Complete Cook’s Country TV Show Cookbook is full of mouth-watering classic recipes and lovely photos. It was hard to pick just one recipe to start with but I settled on slow cooker meatballs and marinara. Mr. Savory loves meatloaf and I’ve been eager to break out the slow cooker so it seemed like the right combination. How were they? We’re both still daydreaming about these meatballs. They’re delicate, moist and the Italian sausage really gives them an intense flavor. And the sauce? It’s my new go-to marinara recipe. Easy to make and perfectly awesome with pasta.
For this recipe I also made homemade mozzarella from The America’s Test Kitchen DIY Cookbook. You can find that recipe along with step-by-step photo instructions here. If that sounds daunting, let me reassure you: it’s surprisingly simple and fun to make homemade cheese. The DIY Cookbook also has recipes for goat cheese, feta, ricotta, paneer and about a bazillion other things. It’s certainly not limited to cheese; there are also sections with step-by-step instructions for pantry stapes, preserves, pickled foods, cured meats, beverages, desserts and snacks.
I know you’ll enjoy this recipe as much as I did. After the recipe you’ll find details about how to win copies of these fantastic cookbooks!
30 minPrep Time
4 hrCook Time
4 hr, 30 Total Time
- 2 tablespoons olive oil
- 2 onions, chopped fine
- 1-6 ounce can tomato paste
- 6 garlic cloves, minced
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/2 cup red wine
- 2-28 ounce cans crushed tomatoes
- 4 ounces Italian sausage, casings removed
- 2 ounces mozzarella cheese, shredded (1/2 cup)
- 1 ounce parmesan cheese, grated (1/2 cup)
- 2 large eggs
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 1 1/4 pounds 85 percent lean ground beef
- 3 tablespoons heavy cream
- 1 ounce parmesan cheese, grated (1/2 cup)
- 2 tablespoons finely chopped fresh basil
- Heat oil in a Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, garlic, oregano, pepper flakes, and salt and cook until softened and lightly browned, about 8 to 10 minutes. Transfer half of the onion mixture to a large bowl and set aside.
- Add wine to the remaining onion mixture in pot and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to a slow cooker.
- Add sausage, mozzarella, parmesan, eggs, garlic and salt to bowl with reserved onion mixture. Mash with a potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Lightly shape mixture into 2-inch round meatballs (about 12 total). Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs into slow cooker, discarding rendered fat. Cover and cook until meatballs are tender and sauce is slightly thickened, 4 to 5 hours on low. Let meatballs and sauce settle for 5 minutes, then skim fat from surface and stir in Parmesan and basil. Season with salt to taste. Serve.
Microwave the meatballs on a large plate or in a casserole dish to contain the rendering fat. This recipe makes enough to sauce 1 1/2 pounds of pasta.
Recipe courtesy of [The Complete Cook's Country TV Show Cookbook