Nofuss Tender Hug the Classic Crockpot Meatballs BBQ or Marinara Ready

In a small bowl, whisk together the milk and the lightly beaten egg. Allow this mixture to sit for 2 minutes.

Add the Panko breadcrumbs, minced onion, parsley, garlic, salt, and pepper to the wet binder mixture. Stir lightly.

Place the ground meats in a large mixing bowl. Pour the breadcrumb mixture and the grated Parmesan over the meat.

Using your hands, gently mix all ingredients until just combined. Do not overmix.

Roll the mixture into uniform balls, about 1.5 inches (4cm) in diameter. Place them on a parchment-lined baking sheet.

Pour the broth into the bottom of the slow cooker insert. Then, pour your chosen sauce (Marinara or BBQ) over the broth and stir gently to combine.

Carefully nestle the raw Crockpot Meatballs into the sauce in the slow cooker.

Cover the slow cooker. Cook on Low for 6–8 hours or on High for 3–4 hours, until the meatballs are cooked through and tender.

Stir gently before serving right from the pot.