1 28-ounce can tomato puree
2 red bell peppers, seeded and chopped
1 medium onion, finely chopped
Salt
Pinch of crushed red pepper
1 bay leaf
3/4 cup crumbled French bread
1/4 cup milk
1/3 cup all-purpose flour
2 pounds ground beef chuck (I used lean ground beef)
2 tablespoons chopped parsley
2 garlic cloves, minced
1 large egg
1 teaspoon ground cumin
1/2 teaspoon dried marjoram
Freshly ground pepper
Stir together the tomato puree, peppers, onion, 1 teaspoon salt, crushed red pepper, and bay leaf. Pour half of the sauce into a large slow cooker.
In a small bowl, soak the bread in the milk for a few minutes. Lightly squeeze the bread and discard the milk. Spread the flour on a piece of wax paper.
In a large bowl, mix together the soaked bread, ground beef, parsley, garlic, egg, cumin marjoram, and salt and pepper to taste. Moisten your hands and shape the mixture into 2-inch balls. Lightly roll the meatballs in the flour.
Transfer the meatballs to the slow cooker and top with the remaining sauce. Cover and cook on low for 4 to 5 hours, or until the meatballs are cooked through. Discard the bay leaf and serve hot.