Spicy Crockpot Meatballs

(Serves 8)

2 large onions, white or yellow, quartered
8 cloves of garlic
2 red bell peppers, cut in half and cored
16 ounces sliced mushrooms
2 tablespoons Italian seasoning
1 teaspoon red pepper flakes
2 pounds lean ground beef
2 slices whole wheat bread, made into bread crumbs
2 egg yolks
4 tablespoons grated Parmesan cheese, divided
5 cups prepared low-sodium marinara sauce, divided
Fresh basil or parsley for garnish

Add the onions to a food processor and pulse it until the onions are finely chopped.

Spray a large saucepan with cooking spray and put the pan over medium-high heat. Cook the onion for about 4 minutes or until it starts to soften.

Put the remaining vegetables into the food processor and pulse it until the vegetables are finely chopped. Add the vegetables to the pan with the onions and cook them for 4 more minutes. The juices will start to evaporate. Once the juices are gone, add the herbs and spices. Stir things well and then remove them from the heat.

Transfer 1 cup of the cooked vegetables back to the food processor and pulse it several times. Put the rest of the vegetables in the crock pot.

Add the pureed vegetables into a medium bowl and refrigerate them for at least 5 minutes to cool slightly.

Add the ground beef, bread crumbs, egg yolks, and 2 tablespoons of Parmesan cheese to the bowl of cooled pureed vegetables. Mix the ingredients with a slotted spoon or fork. Scoop out two tablespoons of meat mixture at a time and roll it into a ball with the palm of your hands.

Put the meatballs in a large microwave-safe dish and microwave them on high for five minutes. Pour 2 ½ cups of marinara sauce into the bottom of the crock pot. Add ½ cup of water. Stir the meatballs and vegetables to combine them.

Add the meatballs in one layer, pour on the rest of the sauce and cover. Cook the meatballs for 3 to 5 hours on low. Garnish with the Parmesan cheese and herbs.