Meatball and Tomato Sauce

This is an old family favourite. Serve this up over GF pasta or use this to make meatball subs.

INGREDIENTS

1/2 cup GF bread crumbs

3/4 cup red wine

1/4 cup dehydrated onions

1 tablespoon GF bouillon powder

1 teaspoon garlic powder

2 pounds lean ground beef, moose or venison

1 egg

1 tablespoon dried oregano, divided

2 teaspoons hot pepper flakes, divided

1 onion, chopped

1 bell pepper

8 ounces mushrooms, chopped

3 cloves garlic, minced

2 bay leaves

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 (28 oz) can crushed tomatoes

2 (680 ml) cans pasta sauce

1 1/2 teaspoons salt

1/2 teaspoon pepper

DIRECTIONS

Pour the wine in a large bowl and add the bread crumbs, dehydrated onion, bouillon powder and garlic powder. Allow to sit for 5 minutes.

Add the ground meat, egg, 1 teaspoon of the oregano and 1 teaspoon of the hot pepper flakes; mix well.

Form into 24 -1 1/2 inch meatballs.

Brown the meatballs in a skillet or on a baking sheet in the oven.

In the meantime, mix the remaining ingredients together in a 5 qt crock-pot.

Gently toss in the meatballs and cook on low- heat for 8 hours or high-heat for 5 hours.

Serve over pasta or use for meatball subs.