# Components:
→ Meatballs
01 - 1.5 pounds ground beef (80/20 blend)
02 - 0.5 pound ground pork
03 - 0.5 cup Italian breadcrumbs
04 - 0.33 cup grated Parmesan cheese
05 - 2 large eggs
06 - 0.25 cup whole milk
07 - 3 cloves garlic, minced
08 - 2 tablespoons fresh parsley, chopped
09 - 1.5 teaspoons salt
10 - 0.5 teaspoon black pepper
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon crushed red pepper flakes
→ Marinara Sauce
13 - 2 jars (24 ounces each) marinara sauce
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 tablespoon olive oil
17 - 1 teaspoon dried basil
18 - 1 teaspoon dried oregano
19 - Salt and pepper to taste
# Directions:
01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, milk, minced garlic, parsley, salt, pepper, oregano, and red pepper flakes. Mix gently until just combined, avoiding overmixing to maintain tenderness.
02 - Shape mixture into 1.5-inch balls and arrange on a parchment-lined baking sheet.
03 - For enhanced flavor and firmness, broil meatballs on high for 3 to 4 minutes, turning once until lightly browned. This step is optional.
04 - In a skillet over medium heat, warm olive oil. Add chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
05 - Transfer sautéed onion and garlic to the slow cooker. Add marinara sauce, basil, oregano, salt, and pepper. Stir well to combine.
06 - Gently nestle prepared meatballs into the marinara sauce in the slow cooker.
07 - Cover and cook on LOW for 4 hours, or on HIGH for 2 hours, until meatballs reach an internal temperature of 160 degrees Fahrenheit.
08 - Serve hot, garnished with additional grated Parmesan cheese and fresh parsley as desired.
