Incredibly Tender Slow Cooker Meatballs

Prepare the Panade: In a large bowl, combine the breadcrumbs and milk. Let it sit for 5-10 minutes until the breadcrumbs have absorbed the liquid and formed a paste.

Combine Ingredients: Add the ground beef, ground pork, grated onion, minced garlic, beaten eggs, grated Parmesan cheese, parsley, Italian seasoning, salt, and pepper to the bowl with the panade.

Mix Gently: Using your hands, gently mix the ingredients until just combined. Do not overwork the mixture, as this will result in tough meatballs.

Form the Meatballs: Roll the mixture into uniform balls, approximately 1.5 inches in diameter. You should get about 24-28 meatballs.

Optional Sear: For a deeper flavor and better texture, heat olive oil in a large skillet over medium-high heat. Sear the meatballs in batches for 2-3 minutes per side until nicely browned. This step is not required for a “dump-and-go” meal, but it adds significant depth.

Assemble the Slow Cooker: Pour half of your marinara sauce into the bottom of the slow cooker. Arrange the meatballs (seared or raw) on top in a single layer if possible. Pour the remaining sauce over the meatballs.

Cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The meatballs are done when they are cooked through and tender.

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