Ingredients:

  • 1 lb ground beef (80/20 lean)
  • 1/2 lb ground pork
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 28 oz crushed tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes

Instructions:

  1. Whisk the milk and Panko breadcrumbs in a large bowl. Note: Let this sit for 2 minutes to fully hydrate into a paste.
  2. Stir in the beaten egg, Parmesan, minced garlic, parsley, salt, pepper, and oregano. Mix until the ingredients are evenly distributed.
  3. Add the ground beef and ground pork to the bowl. Use your hands to mix the meat into the paste just until combined. Stop mixing as soon as the meat is incorporated to keep the Italian Meatballs tender.
  4. Heat olive oil in your slow cooker (using the sauté function) and sauté the diced onion and garlic for 5 minutes until translucent and fragrant. If you don't have a sauté function, just stir them directly into the crushed tomatoes.
  5. Stir the dried basil and red pepper flakes into the tomatoes. Spread the sauce evenly across the bottom of the pot.
  6. Scoop 1.5 inch (3.8cm) balls of meat. Gently nestle the Italian Meatballs into the sauce. Make sure they aren't packed too tightly so the heat can circulate.
  7. Cover the pot with a tight fitting lid.
  8. Cook on High for 4 hours or Low for 7-8 hours until the sauce has thickened and the meatballs reach 74°C (165°F) internally.