Ingredients:

  • 1 lb 80/20 ground beef
  • 1 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 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp crushed red pepper flakes
  • 1/4 cup fresh basil, torn

Instructions:

  1. Combine the ground beef, ground pork, Panko, milk, egg, Parmesan, and seasonings in a large mixing bowl. Mix with hands until just combined, avoiding overworking the meat.
  2. Roll the meat mixture into 1.5-inch spheres.
  3. Place meatballs in a 6-quart slow cooker in a single or slightly overlapping layer.
  4. Pour the crushed tomatoes, tomato sauce, olive oil, and balsamic vinegar over the meatballs. Gently spread the sauce to completely blanket the meat.
  5. Cover and cook on High for 4 hours, until meatballs reach an internal temperature of 165°F (74°C).
  6. Stir in the fresh basil during the last 10 minutes of cooking.