# What You Need:
→ Meatballs
01 - 2 lbs ground beef (80/20 blend)
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 2 large eggs
05 - 1/3 cup whole milk
06 - 3 cloves garlic, minced
07 - 1/4 cup fresh parsley, chopped
08 - 1 teaspoon dried oregano
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Tomato Sauce
11 - 2 cans (28 oz each) crushed tomatoes
12 - 1 small onion, finely diced
13 - 2 tablespoons tomato paste
14 - 1 tablespoon olive oil
15 - 2 teaspoons dried Italian herbs blend
16 - 1 teaspoon sugar
17 - Salt and black pepper to taste
# Steps:
01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, eggs, milk, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined without overmixing.
02 - Form the mixture into 32 golf ball-sized meatballs approximately 1.5 inches in diameter.
03 - Heat a large skillet over medium-high heat with oil. Sear meatballs in batches until browned on all sides, about 3 minutes per batch, then transfer to a plate. Skip this step for softer meatballs.
04 - In the slow cooker, combine olive oil, diced onion, and tomato paste. Stir well, then add crushed tomatoes, Italian herbs, and sugar. Season with salt and pepper.
05 - Gently nestle meatballs into the sauce in a single layer. Spoon sauce over the tops to cover.
06 - Cover and cook on LOW setting for 4 to 5 hours until meatballs are cooked through and tender.
07 - Serve warm directly from the slow cooker with toothpicks as appetizers or over cooked pasta as a main dish. Garnish with extra Parmesan and fresh parsley.
