Famous Turkey Meatballs

I swear I have put this recipe on the blog before but Danielle says it's not on here so without further ado, the famous meatballs!

Marinara Sauce

Chop 1 large onion and 3-4 cloves garlic.  Sautee in a sauce pan in 2 Tbsp olive oil.  Sautee until tender.  Add 3/4 cup red wine and deglaze.  Let simmer for about 3 minutes more.  Remove from pan and add to crockpot set to High.  Add to the onions one 32 oz can crushed tomatoes and one 6 oz can tomato paste.  Then add 1 tsp salt, 1/2 tsp black pepper, 1 tsp Basil,  1 tsp organo, and 2 Tbsp chopped fresh flat-leaf parsley.  Stir together and put the lid on while you make the meatballs.

Meatballs

1 1/2 pounds regular ground turkey (Not Lean!)
2 eggs
1 cup bread crumbs
4 Tbsp ground or shredded parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 tsp salt
1/2 tsp pepper
1 tsp Basil
1 tsp Oregano

Place all in a large mixing bowl and mix lightlywith a fork .  Don't mix with a spoon or hands or it will get to dense and the meatballs won't be as light.  Shape into golf ball sized meatballs and sautee in 3 Tbsp hot olive oil.  Turn meatballs over until all sides are browned.  You will have to do this in batches so they all get browned on all sides and you might have to add more olive oil as you go.  Then transfer meatballs to the sauce in the crockpot.  Gently push the meatballs down so they are all mostly covered with sauce.  Pour extra oil out of pan but leave any browned bits.  Add 1/2 cup more red wine to the pan and simmer about 3 minutes.  Scrape the bottom of the pan to get the browned bits off.  Then pour wine over the top of all the meatballs and cover with the lid.  Turn the heat to low and cook 5-6 hours.  If you forget to plan enough time just keep it on high and cook 3-4 hours.