For the meatballs, in a large bowl combine the breadcrumbs and wine. Mix and let sit for 20 minutes to absorb.

Add the remaining ingredients and mix well with hands until mixture is thoroughly combined. Form into 15 meatballs, and place on a lined baking sheet. Wrap in plastic wrap and freeze.

Once frozen, place in a large freezer-size Ziploc bag and seal.

For sauce, combine all ingredients and mix well. Pour into another Ziploc bag, seal, and freeze.

Print/cut out cooking instructions (see download), seal in a snack-size bag (this will keep paper moisture-proof and protected while in freezer). In another large freezer-size Ziploc place the meatballs and sauce. Tape instruction to outside of bag, and freeze until ready to make.

To cook, defrost meatballs and sauce in the fridge the night before. Pour sauce into a bowl and stir in a bit of water to loosen sauce. Pour half into slow cooker, then gently stack meatballs. Pour over remaining sauce.

Cook 4 hours on high or 8 hours on low (do not stir once cooking has begun). Raw meats cooked in slow cooker may still retain a pink colored inside even when fully cooked. Use an instant read thermometer to ensure that meatballs are above 165°F.

Before serving, use a spoon to skim off any grease that has risen to the surface of the sauce.