- 3 tablespoons Italian-seasoned tomato paste
- 3 tablespoons full-bodied red wine, such as a California Zinfandel
- 2 teaspoons Red wine vinegar
- 1 1/4 pounds lean ground beef, preferably 93% lean
- 3 ounces (about 3/4 cup) provolone cheese, finely shredded
- 1/3 cup uncooked long-grain white rice
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1/2 teaspoon crushed fennel seeds
- 1 Whisk the tomato paste, wine, and vinegar in a shallow bowl.
- 2 Mix the ground beef, cheese, rice, oregano, thyme, and fennel seeds in a large bowl until the cheese and seasonings are evenly distributed throughout the ground beef.
- 3 Form the mixture into balls, using about 1/3 cup for each fairly large meatball. As the meatballs are made, roll them in the tomato paste mixture, coating them lightly and evenly, then set them in the slow cooker in a single layer.
- 4 Once all the meatballs are made, cover the cooker and cook on low for 6 hours, or until the meatballs are firm and cooked through.