# What You'll Need:
→ Meatballs
01 - 1.5 pounds ground beef (80/20)
02 - 0.5 pound ground pork
03 - 0.5 cup Italian breadcrumbs
04 - 0.33 cup grated Parmesan cheese
05 - 2 large eggs
06 - 0.25 cup whole milk
07 - 3 cloves garlic, minced
08 - 2 tablespoons fresh parsley, chopped
09 - 1.5 teaspoons kosher salt
10 - 0.5 teaspoon black pepper
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon crushed red pepper flakes
→ Marinara Sauce
13 - 48 fluid ounces marinara sauce
14 - 1 small yellow onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 tablespoon extra virgin olive oil
17 - 1 teaspoon dried basil
18 - 1 teaspoon dried oregano
19 - Salt and black pepper to taste
# Steps:
01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, milk, minced garlic, fresh parsley, salt, pepper, dried oregano, and red pepper flakes. Mix gently with your hands until just combined, taking care not to overwork the mixture.
02 - Shape the mixture into 1.5-inch balls and arrange them on a parchment-lined baking sheet.
03 - For enhanced browning and deeper flavor, broil meatballs on high for 3 to 4 minutes, turning once halfway through, until lightly browned on the exterior. This step is optional and can be skipped for time efficiency.
04 - Warm olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened and aromatic.
05 - Transfer the sautéed onion and garlic to your slow cooker. Add marinara sauce, dried basil, dried oregano, salt, and pepper. Stir thoroughly to combine all ingredients.
06 - Gently nestle the shaped meatballs into the sauce within the slow cooker, ensuring they are submerged or partially covered.
07 - Cover the slow cooker and cook on LOW setting for 4 hours, or on HIGH setting for 2 hours, until meatballs reach an internal temperature of 160°F.
08 - Transfer meatballs to a serving platter. Serve hot, garnished with additional grated Parmesan cheese and fresh parsley if desired.
