In a large bowl, combine ground beef, breadcrumbs, Parmesan, milk, egg, onion, garlic, salt, pepper, and Italian seasoning.
Mix until just combined (don’t overmix, or meatballs will be tough).
Form into small meatballs, about 1–1.5 inches in diameter.
Prepare the sauce:
In a separate bowl, mix crushed tomatoes, diced tomatoes, garlic, oregano, basil, salt, pepper, and sugar.
Layer in slow cooker:
Pour half of the tomato sauce into the slow cooker.
Add meatballs in a single layer (or slightly stacked).
Pour the remaining sauce over the meatballs.
Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until meatballs are cooked through and tender.
Serve:
Garnish with fresh parsley or grated Parmesan if desired.
Serve over pasta, rice, or with crusty bread for dipping.
💡 Tips:
For extra flavor, lightly brown meatballs in a skillet before adding to the slow cooker.
Add a splash of red wine to the sauce for richness.
Freeze leftovers for a quick future meal—they reheat beautifully in the sauce.
If you want, I can also give you a super creamy, slow-cooker version with melted mozzarella inside the meatballs—it’s insanely good! Do you want me to share that version too?
