Source: Adrienne Meier, Ocean Mist Farms

Ingredients

Sauce:
6 trimmed Baby Artichokes
(See How to Prepare Baby Artichokes for cooking)
1 cup Fennel (chopped)
1 can - 28 ounces peeled whole tomatoes, undrained
1/2 cup chopped fresh Basil
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon sugar

Meatballs:
2 pounds 90% lean ground beef
1 cup bread crumbs
1 Onion, chopped
2 eggs, beaten
1/4 cup chopped flat-leaf Parsley
2 teaspoon minced garlic
1 tablespoon italian seasoning
1/4 cup parmesan cheese
1 teaspoon garlic salt

Directions

Combine all meatball ingredients in a medium bowl. Form into walnut-sized balls.

Heat 2 tablespoons of olive oil in skillet over medium heat until hot. Sear meatballs on all sides, turning as they brown. Transfer meatballs to 4 1/2 quart Crock Pot slow cooker.

Combine all sauce ingredients in large bowl. Pour over meatballs. Cover and cook on low setting for 4 to 5 hours or high 2 to 3 hours. Serve over pasta and garnish with additional cheese, if desired.