Easy Cheesy Meatballs

Ingredients

• 0.8 teaspoon thyme leaves dried
• 0.5 teaspoon fennel seeds crushed
• 3 tablespoons full-bodied red wine such as a california zinfandel
• 1.3 pounds ground beef 93% lean
• 1 teaspoon oregano dried
• 0.8 cup provolone cheese shredded finely
• 2 teaspoons red wine vinegar 
• 3 tablespoons italian-seasoned tomato paste 
• 0.3 cup rice long-grain white uncooked

Equipment

• bowl
• whisk
• slow cooker
• cutting board

Directions

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.
5. Ingredients for a 2- to 3 1/2-quart slow cooker:2 tablespoons Italian-seasoned tomato paste2 tablespoons full-bodied red wine, such as a California Zinfandel1/2 tablespoon red wine vinegar3/4 pound lean ground beef, preferably 93% lean2 ounces (about 1/2 cup) provolone cheese, finely shredded1/4 cup uncooked long-grain white rice1/2 teaspoon dried oregano1/2 teaspoon dried thyme1/4 teaspoon crushed fennel seeds
6. Ingredients for a 6- to 8-quart slow cooker:1/4 cup Italian-seasoned tomato paste1/4 cup full-bodied red wine, such as a California Zinfandel1 tablespoon red wine vinegar2 pounds lean ground beef, preferably 93% lean4 ounces (about 1 cup) provolone cheese, finely shredded1/2 cup uncooked long-grain white rice1 1/4 teaspoon dried oregano1 teaspoon dried thyme3/4 teaspoon crushed fennel seedsTESTERS' NOTES• There's very little sauce here, just some juices in the slow cooker. In fact, we designed these to be sort of a meatball version of meatloaf. • Substitute other cheeses for the provolone—Asiago, Swiss, or even dried Pecorino-Romano for a more assertive taste. In fact, packaged shredded provolone may well have to be minced on a cutting board to get the larger threads into tiny bits. If you really want to go easy, try a shredded Italian cheese blend.
7. Serve It Up!
8. Serve these meatballs over pasta—or stack them plus any bits of sauce in baked potatoes! SHORTCUTS Substitute an equivalent amount of Italian seasoning for the oregano, thyme, and crushed fennel seeds. Use a blend with only herbs in the mix, no preservatives or chemical fillers—and perhaps no salt, given how much is in the cheese. ALL-AMERICAN KNOW-HOW To form meatballs, dampen your hands occasionally to keep the sticky meat from clumping to your fingers. However, don't go overboard; you can actually add enough natural moisture from your hands that the meatballs won't cohere.