Spanish-Inspired Slow-Cooker Meatballs

You may want to serve these slightly smoky, fragrant, briny little meatballs over pasta or polenta. The sauce, which has depth from red wine, is low in sodium because of its no-salt-added tomato base, and the meatballs are lighter than the usual suspects due to the addition of shredded zucchini and chopped Spanish olives. Do drizzle on some best-quality olive oil and a sprinkle of shredded manchego cheese.