Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 24 oz marinara sauce
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 1/2 tsp red pepper flakes

Instructions:

  1. In a large mixing bowl, whisk together the milk, egg, and breadcrumbs; let sit for 2 minutes to form a paste.
  2. Add the ground beef, Parmesan, garlic, parsley, and seasonings to the paste. Use your hands to gently fold the ingredients together until just combined; do not over-knead.
  3. Roll the mixture into 1.5-inch spheres.
  4. Pour the marinara sauce, olive oil, sugar, and red pepper flakes into the slow cooker and stir until smooth.
  5. Carefully nestle the meatballs into the sauce in a single or double layer.
  6. Spoon a small amount of sauce over the top of each meatball to prevent any exposed surfaces from drying out.
  7. Cover with a tight-fitting lid and cook on High for 3 hours or Low for 6 hours until meatballs feel springy but tender.