# What You Need:
→ Meatballs
01 - 1½ lbs ground beef (80/20)
02 - ½ lb ground pork
03 - ½ cup Italian breadcrumbs
04 - ⅓ cup grated Parmesan cheese
05 - 2 large eggs
06 - ¼ cup milk
07 - 3 cloves garlic, minced
08 - 2 tbsp fresh parsley, chopped
09 - 1½ tsp salt
10 - ½ tsp black pepper
11 - 1 tsp dried oregano
12 - ½ tsp crushed red pepper flakes
→ Marinara Sauce
13 - 2 (24 oz) jars marinara sauce
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 tbsp olive oil
17 - 1 tsp dried basil
18 - 1 tsp dried oregano
19 - Salt and pepper to taste
# How To Make It:
01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, eggs, milk, garlic, parsley, salt, pepper, oregano, and red pepper flakes. Mix gently until just combined without overmixing.
02 - Shape mixture into 1½-inch balls and place on a parchment-lined baking sheet.
03 - For firmer meatballs with enhanced flavor, broil on high for 3–4 minutes, turning once, until lightly browned. This step can be skipped if preferred.
04 - In a skillet over medium heat, warm olive oil. Add onion and garlic; sauté 3–4 minutes until softened and fragrant.
05 - Add sautéed onion and garlic, marinara sauce, basil, oregano, salt, and pepper to the slow cooker. Stir to combine.
06 - Gently nestle the meatballs into the sauce in the slow cooker.
07 - Cover and cook on LOW for 4 hours (or HIGH for 2 hours), until meatballs are cooked through with an internal temperature of 160°F.
08 - Serve hot, garnished with extra Parmesan and parsley if desired.
