Slow-Cooker Meatballs
Ingredients
- 1/2 c. panko bread crumbs
- 2 oz. Parmesan cheese, grated (about 1/2 cup)
- 1/3 c. chopped fresh flat-leaf parsley leaves
- 1/3 c. milk
- 1 large egg
- 7 large garlic gloves, finely chopped, divided
- 2 lb. 85-percent lean ground beef
- 1/2 lb. Italian sauage, casings removed
- Canola oil, for baking sheet
- 1 medium sweet onion, finely chopped
- 2 tbsp. olive oil
- 2 tsp. Italian seasoning
- 1/4 tsp. red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can diced tomatoes
- 1 (28-ounce) can tomato sauce
- 2 tsp. sugar
- 1 small bunch fresh basil, finely chopped
Instructions
- Preheat oven to 425°F. Combine panko, Parmesan, parsley, milk, egg, and 3 garlic cloves in a bowl; let stand 10 minutes. Add beef and sausage; gently combine using your hands. Shape into 36 (1- to 1 1/2-inch) balls. Line a rimmed baking sheet with foil and lightly grease with canola oil. Place meatballs on baking sheet and bake until browned, 15 minutes. Drain well.
- Combine onion, olive oil, Italian seasoning, red pepper, and remaining 4 garlic cloves in a microwave-safe bowl. Microwave, stirring once, until onion is tender, 3 to 4 minutes. Combine onion mixture, crushed tomatoes, diced tomatoes, tomato sauce, and sugar in the bowl of a 6-quart slow cooker. Gently stir meatballs into sauce. Cover and cook on low, until the flavors are combined, 8 to 9 hours. Stir in basil.
