Ingredients:

  • 1.5 lb ground beef
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 24 oz marinara sauce
  • 1 tbsp olive oil
  • 1 tsp dried oregano

Instructions:

  1. Combine the ground beef, Panko, egg, Parmesan, garlic, parsley, salt, and pepper in a large bowl. Mix by hand until just combined; do not overwork the meat.
  2. Roll the mixture into 1.5-inch spheres.
  3. Optional: Sear the meatballs in a skillet with olive oil for 2 minutes per side to create a mahogany crust.
  4. Pour the marinara sauce and dried oregano into the bottom of the slow cooker.
  5. Carefully nestle the meatballs into the sauce, ensuring they are not overcrowded, and cover with a tight-fitting lid.
  6. Cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until meatballs reach an internal temperature of 165°F.
  7. Gently stir the meatballs to coat them in the reduced sauce and let them rest in the turned-off Crockpot for 10 minutes before serving.