Ingredients:

  • 1 pound Ground Beef (80/20 mix)
  • 1 pound Ground Pork
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Whole Milk or Buttermilk
  • 1 Large Egg, lightly beaten
  • 1/4 cup Fresh Parmesan Cheese, grated
  • 2 cloves Garlic, finely minced
  • 2 Tablespoons Fresh Parsley, chopped
  • 1 1/2 teaspoons Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 Tablespoon Olive Oil (optional)
  • 1 small Yellow Onion, finely diced
  • 28 ounces Crushed Tomatoes (canned)
  • 2 Tablespoons Tomato Paste
  • 1/2 cup Beef or Chicken Stock (low sodium)
  • 1 Tablespoon Brown Sugar, packed
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Dried Oregano
  • 1 Bay Leaf
  • 1/4 teaspoon Red Pepper Flakes (optional)

Instructions:

  1. Prepare the Panade: In a small bowl, combine the milk and Panko breadcrumbs. Let them soak for 5 minutes until the breadcrumbs are fully saturated. This ensures a moist binder.
  2. Combine Ingredients: In the large mixing bowl, gently combine the ground beef, ground pork, soaked panade mixture, egg, Parmesan, minced garlic, parsley, salt, and pepper.
  3. Mix Gently: Use your hands to mix the ingredients thoroughly but gently. Overmixing results in tough meatballs, so mix just until everything is incorporated.
  4. Shape the Meatballs: Roll the mixture into uniform balls, about 1 1/2 inches (4 cm) in diameter. Place them on a parchment-lined baking sheet.
  5. Sauté Aromatics (Optional but Recommended): In a separate skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 5–7 minutes until softened. Add the tomato paste and cook for 1 minute until lightly caramelized. Transfer the mixture to the slow cooker insert.
  6. Mix the Sauce: Add the crushed tomatoes, stock, brown sugar, Worcestershire sauce, oregano, red pepper flakes (if using), and bay leaf to the slow cooker. Stir well to combine all sauce ingredients.
  7. Load the Crockpot: Gently nestle the raw meatballs directly into the sauce, ensuring the meatballs are mostly submerged.
  8. Cook: Cover the slow cooker. Cook on LOW for 8 hours or on HIGH for 4 hours.
  9. Finish: Before serving, remove and discard the bay leaf. Check the seasoning and adjust salt and pepper if necessary. If the sauce is too thin, remove the lid and cook on HIGH for the last 30 minutes to allow the sauce to thicken naturally.