Sunday Gravy Meatballs Slow Cooker Comfort

In a large bowl, gently combine ground beef, ground pork, panko breadcrumbs, Parmesan cheese, parsley, garlic, egg, Italian seasoning, salt, and pepper. Mix until just combined; avoid overmixing.

Cover the bowl and let the mixture rest in the refrigerator for at least 15 minutes.

Form the meatball mixture into 1-inch to 1.5-inch balls.

Heat olive oil in a large skillet over medium-high heat. Sear the meatballs on all sides until browned. Don't overcrowd the pan; work in batches.

In the same skillet, add the remaining 1 tablespoon of olive oil, onion, and garlic. Sauté until softened, about 5 minutes.

In the slow cooker, combine the crushed tomatoes, tomato sauce, tomato paste, beef broth, oregano, basil, salt, pepper, bay leaf, sugar (if using), and red pepper flakes (if using). Stir to combine.

Gently place the seared meatballs into the slow cooker with the sauce. Make sure they are mostly submerged.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

Meatballs are done when they are tender and cooked through. The internal temperature should reach 165°F (74°C). Remove the bay leaf before serving.

Serve hot over your favourite pasta, polenta, or with crusty bread. Garnish with grated Parmesan cheese and fresh parsley.