Ingredients:

  • 1½ lb ground beef (85% lean)
  • ½ cup panko breadcrumbs
  • 1 large egg, beaten
  • ½ cup Parmesan cheese, freshly grated
  • 3 cloves garlic, minced
  • ¼ cup fresh parsley, finely chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 28 oz crushed tomatoes
  • ½ cup beef broth (low sodium)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red pepper flakes
  • 1 tsp sugar

Instructions:

  1. In a large mixing bowl, combine 1½ lb ground beef, ½ cup panko, 1 beaten egg, ½ cup Parmesan, 3 cloves minced garlic, ¼ cup chopped parsley, 1 tsp salt, and ½ tsp black pepper; mix gently with hands until just combined.
  2. Roll the mixture into 36 roughly 1-inch spheres.
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat.
  4. Brown the meatballs in batches, searing each side until a dark golden crust forms, then transfer them into the slow cooker.
  5. In a small bowl, whisk together 28 oz crushed tomatoes, ½ cup beef broth, 1 diced yellow onion, 3 cloves minced garlic, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp red pepper flakes, and 1 tsp sugar.
  6. Pour the sauce evenly over the meatballs in the slow cooker until they are mostly submerged.
  7. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours until the meatballs reach an internal temperature of 160°F (71°C).