Ingredients:

  • 1 lb (450g) ground beef (80/20 blend)
  • ½ lb (225g) ground pork
  • 1 cup (100g) panko breadcrumbs
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • ¼ cup (15g) chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil, for searing
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes (800g)
  • 1 (15 oz) can tomato sauce (425g)
  • 1 (6 oz) can tomato paste (170g)
  • 1 cup (240ml) beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • Optional: 1 teaspoon sugar
  • Optional: red pepper flakes

Instructions:

  1. In a large bowl, gently combine ground beef, ground pork, panko breadcrumbs, Parmesan cheese, parsley, garlic, egg, Italian seasoning, salt, and pepper. Mix until just combined; avoid overmixing.
  2. Cover the bowl and let the mixture rest in the refrigerator for at least 15 minutes.
  3. Form the meatball mixture into 1-inch to 1.5-inch balls.
  4. Heat olive oil in a large skillet over medium-high heat. Sear the meatballs on all sides until browned. Don't overcrowd the pan; work in batches.
  5. In the same skillet, add the remaining 1 tablespoon of olive oil, onion, and garlic. Sauté until softened, about 5 minutes.
  6. In the slow cooker, combine the crushed tomatoes, tomato sauce, tomato paste, beef broth, oregano, basil, salt, pepper, bay leaf, sugar (if using), and red pepper flakes (if using). Stir to combine.
  7. Gently place the seared meatballs into the slow cooker with the sauce. Make sure they are mostly submerged.
  8. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  9. Meatballs are done when they are tender and cooked through. The internal temperature should reach 165°F (74°C). Remove the bay leaf before serving.
  10. Serve hot over your favourite pasta, polenta, or with crusty bread. Garnish with grated Parmesan cheese and fresh parsley.