3/4 pound ground sirloin
1/2 cup quick-cooking oats
1 teaspoon dried oregano
1/4 cup chopped fresh basil leaves
1 egg white
1/4 cup grated Romano cheese
1/4 cup unbleached flour
2 tablespoons olive oil
1 can (28 ounce size) crushed tomatoes
1 onion, chopped
4 cloves garlic, minced
1/4 cup dry red wine
Combine the beef, oats, Italian seasoning, basil, egg white, and cheese in a large bowl. Form into 1-inch balls and dredge in the flour.
Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning frequently, until browned, about 10 minutes.
Combine the tomatoes, onion, garlic, wine and meatballs in the crockery pot. Cover and cook on LOW or HIGH until the meatballs are cooked through and the flavors are blended, 3-4 hours on LOW or 2-3 hours on HIGH.
TIP: Form very firm meatballs and let them cool for several minutes before turning. That way, they won't fall apart.
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