Italian Cocktail Meatballs

Another appetizer for over the holidays!  The great thing about these meatballs is that you can do the prep work in advance, refrigerate and then the morning of your event, throw them in the crock pot and let them cook on low.  This recipe will make about 30 mini meatballs, you can double it if necessary.
For this dish you will need:
1 1/4 pound of ground beef (want to make it lean, try ground turkey)
1/2 medium onion, chopped fine
2 cloves garlic, minced
2 pieces bread, ground in the food chopper
2 tablespoons chopped fresh basil
Salt and pepper
1 teaspoon Italian seasoning
1/4 cup of flour
2 tablespoons vegetable oil
Meatball sauce (below)
1.)  In a mixing bowl, combine the beef, onion, garlic, bread crumbs, basil, salt/pepper, Italian seasoning.  Mix thoroughly.  Form the meat into mini meatballs.  You are looking for meatballs a little smaller than a golf ball.
2.)  In a large fry pan, heat the oil.  Roll the meatballs in the flour and put the meatballs in the hot oil.  Work in batches to not crowd the meatballs.  You are just looking for a quick sear on the outside of the meatballs.  Remove and continue until all the meatballs are browned.
3.)  Drain on paper towels, move to the crock pot, or if doing the meatballs in advance put in a resealable gallon size plastic bag.

Meatball Sauce

1 tablespoon olive oil
1/2 medium onion, chopped fine
2 cloves of garlic, minced
1/2 cup red wine
2 tablespoons fresh chopped basil
1 teaspoon Italian seasoning
1 teaspoon sugar
1 28 ounce can of tomato sauce
1.)  In the same fry pan you cooked the meatballs.  If there is oil left in the pan, do not use the additional tablespoon of olive oil.  Add the onion and the garlic.  Saute for about 3 -5 minutes to soften.  Add the red wine and allow the mixture to reduce.
2.)  Add the rest of the ingredients.  Allow to simmer and thicken, about 15 minutes.  Pour sauce over the meatballs in the crock pot or resealable bag.
When cooking, cook on low for 6 hours.