# Required Ingredients:
→ 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
# How-To Steps:
01 - In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, eggs, whole milk, minced garlic, fresh parsley, dried oregano, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
02 - Shape the mixture into golf ball-sized meatballs approximately 1.5 inches in diameter, yielding about 30 to 32 meatballs total.
03 - Heat a large skillet over medium-high heat with a splash of olive oil. Working in batches, sear the meatballs until browned on all sides, approximately 3 minutes per batch. Transfer to a plate. This step is optional and can be skipped for softer meatballs.
04 - In the bottom of your slow cooker, add olive oil, diced onion, and tomato paste. Stir to combine thoroughly. Pour in crushed tomatoes, dried Italian herbs blend, and sugar. Season with salt and black pepper to taste.
05 - Gently nestle the meatballs into the sauce in a single layer. Spoon additional sauce over the tops to ensure they are partially covered.
06 - Cover the slow cooker 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 for appetizer presentation, or over cooked pasta for a main course.
