Ingredients:

  • ½ cup Plain Breadcrumbs (or Panko)
  • ¼ cup Whole Milk
  • 1 lb Lean Ground Beef (80/20 preferred)
  • ½ lb Ground Pork (or Italian Sausage, casing removed)
  • 1 Large Egg, lightly beaten
  • 2 Tbsp Fresh Parsley, finely chopped
  • 2 Tbsp Onion, finely grated or minced
  • 2 cloves Garlic, minced
  • ¼ cup Parmesan Cheese, finely grated
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 Tbsp Olive Oil or Vegetable Oil (for optional browning)
  • 28 oz can Crushed Tomatoes (San Marzano style recommended)
  • 2 Tbsp Tomato Paste
  • ½ cup Beef Broth (low sodium)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • ½ tsp Red Pepper Flakes (Optional)
  • 1 Bay Leaf
  • ½ tsp Granulated Sugar (optional, to balance acidity)
  • 1 Tbsp Extra Virgin Olive Oil

Instructions:

  1. Prepare the Panade: In a small bowl, combine the breadcrumbs (or panko) and the whole milk. Let it sit for 5 minutes until the breadcrumbs are fully saturated and soft. This step is essential for moisture.
  2. Combine Meatball Ingredients: In a large bowl, combine the soaked breadcrumb mixture, ground beef, ground pork, beaten egg, grated Parmesan, grated onion, minced garlic, parsley, salt, and pepper.
  3. Mix Gently: Using your hands or a rubber spatula, mix the ingredients until just combined. Be careful not to overmix, as this can lead to tough meatballs.
  4. Shape: Use a 1.5-inch scoop or your hands to roll the mixture into uniform balls (approx. 1.5–2 oz each).
  5. Optional Browning (Highly Recommended for Flavour): Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for 3-4 minutes per batch, turning occasionally, until a nice, deep crust forms on the exterior. Drain excess fat and set aside.
  6. Build the Sauce Base: Pour the crushed tomatoes, tomato paste, beef broth, 1 Tbsp olive oil, oregano, basil, red pepper flakes (if using), bay leaf, and sugar into the bottom of the slow cooker. Stir well to combine.
  7. Add the Meatballs: Gently nestle the browned (or raw) meatballs into the sauce mixture. Ensure they are mostly submerged.
  8. Set and Cook: Cover the crockpot. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The meatballs are done when they are incredibly tender.
  9. Final Touches: Discard the bay leaf. Taste the sauce and adjust the seasoning (salt and pepper) if necessary. Serve hot directly from the crockpot.