Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend recommended)
  • 0.5 lb (225g) ground pork
  • 1 cup (100g) breadcrumbs (Italian seasoned or plain, panko work too)
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
  • 1/4 cup (15g) chopped fresh parsley
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) dried oregano
  • 1/2 teaspoon (2.5g) salt, plus more to taste
  • 1/4 teaspoon (1.25g) black pepper, plus more to taste
  • 2 tablespoons olive oil, for searing (optional)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (6 ounce/170g) can tomato paste
  • 1 cup (240ml) chicken broth or beef broth
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, eggs, minced garlic, oregano, salt, and pepper.
  2. Gently mix all ingredients until just combined. Avoid overmixing, which can result in tough meatballs.
  3. Form the mixture into approximately 1.5-2 inch meatballs.
  4. Heat olive oil in a skillet over medium-high heat. Sear the meatballs in batches until browned on all sides. This step adds flavour but can be skipped for convenience.
  5. In the same skillet (if using) or directly in the slow cooker, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  6. Add crushed tomatoes, tomato sauce, tomato paste, chicken broth, basil, oregano, sugar, and red pepper flakes (if using) to the slow cooker. Season with salt and pepper to taste.
  7. Gently place the meatballs into the sauce, ensuring they are mostly submerged.
  8. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the meatballs are cooked through and tender.
  9. Serve the meatballs and sauce over your choice of pasta, polenta, or with crusty bread. Garnish with extra Parmesan cheese and fresh parsley.