Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1/2 cup parmesan cheese, finely grated
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 24 oz marinara sauce
  • 1/2 cup beef broth
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 1/2 tsp red pepper flakes

Instructions:

  1. In a large bowl, combine the ground beef, breadcrumbs, beaten egg, Parmesan, garlic, parsley, salt, pepper, and oregano. Mix with hands until just combined.
  2. Roll the beef mixture into 1.5-inch balls, creating approximately 24-30 meatballs.
  3. Pour the marinara sauce, beef broth, olive oil, sugar, and red pepper flakes into the slow cooker and stir until smooth.
  4. Carefully place the meatballs on top of the sauce in a single layer, spooning a small amount of sauce over each meatball for full coverage.
  5. Cover and cook on Low for 6-7 hours or High for 3-4 hours until internal temperature reaches 160°F (71°C).
  6. Gently stir the meatballs to coat them in the thickened sauce before serving.