# What You’ll 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
# Directions:
01 - In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, eggs, milk, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just combined, being careful not to overwork the mixture.
02 - Shape the mixture into uniform golf ball-sized meatballs approximately 1.5 inches in diameter, yielding approximately 30 to 32 meatballs.
03 - Heat a large skillet over medium-high heat with a light coating of oil. Sear meatballs in batches until browned on all sides, approximately 3 minutes per batch. Transfer to a plate. This step is optional and adds depth of flavor; skip for softer meatballs.
04 - In the bottom of the slow cooker, add olive oil, diced onion, and tomato paste. Stir to combine thoroughly. Pour in crushed tomatoes, Italian herbs blend, and sugar. Season with salt and black pepper to taste.
05 - Gently nestle meatballs into the sauce in a single layer. Spoon sauce over the tops to partially cover them.
06 - Cover and cook on LOW setting for 4 to 5 hours, until meatballs are cooked through and tender.
07 - Transfer meatballs and sauce to serving vessels. Serve warm directly from slow cooker with toothpicks for appetizers or over cooked pasta for main course presentation.
