Ingredients:

extra-virgin olive oil, for brushing

2 1/2. cups bread crumbs

1. cup whole milk

2. large eggs

2. pounds ground beef

1. small bunch parsley, chopped(about 1 cup)

1/2. cup grated parmesan cheese

1. clove garlic, grated

kosher salt couple punches

1/2. teaspoon red pepper flakes

2. cups shreaded mozzarella cheese

1. tablespoon basil

2. tablespoons extra-virgin olive oil (sauce)

3. cloves garlic, thinly sliced (sauce)

1/2. teaspoon red pepper flakes (sauce)

1. 28-ounce can crushed tomatoes (sauce)

1/2 cup red wine vinegar (sauce)

1/2. red wine (sauce)

1. small can tomato paste (sauce)

3 to 4 sprigs basil, plus chopped leaves for topping (sauce)

kosher salt (sauce)

Directions:

1. Make the meatballs: Preheat the oven to 400 degrees F and brush a baking mix in bread crumbs in bowel. add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).

2. Dampen your hands and shape the meat mixture into 20 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.

3. Meanwhile, make the sauce. Mix ingredients in crock pot. Simmer on low 4 to 5 hours. Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.

4. Let it simmer for 5 hours. On low.

Bon Appetit!