• In a crockpot, add in your fire roasted tomatoes, tomato sauce, tomato paste, frozen meatballs and red pepper flakes. Stir and mix.

  Turn on high for 4 hours. Keep on warm until you're ready to prepare the dish.
  
• Once the saucy meatballs are ready, preheat the oven to 400F.

  You will want to add them to a oven-safe serving dish (casserole dish, cast-iron skillet, another oven-safe pan).
  
• Add a layer of sliced provolone cheese and then sprinkle on the shredded mozzarella cheese and grated parmesan.
  
• Bake at 400F 15-20 minutes until the cheese is melted.

  Serve with crusty bread and caramelized shallot and garlic compound whipped butter.
  

Caramelized Shallot and Garlic Compound Whipped Butter

• In a pan over medium heat, add your thinly sliced shallot, garlic, salt and olive oil. Sauté until the shallot started to caramelize and the garlic becomes fragrant. About 3 minutes.

  Set it aside and let is cool a little.
• Remove stems from your fresh parsley and roughly chop.
• In a blender or food processor, add in your room temperature butter and parsley. Blend until it's evenly distributed. Set aside until you're ready to use. Store in the refrigerator.

  *It will become hard like butter in the refrigerator, bring it up to room temperature for easy serving.