Slow-Cooker Meatballs

Preheat your oven to 400°F. In a small skillet, heat the oil over medium heat. Add the finely chopped onion and minced garlic, cooking until the onions are tender and golden brown, about five to nine minutes. Allow the mixture to cool slightly. Editor's Tip: Stir frequently to prevent the garlic from burning, which can make it bitter.

In a large bowl, combine the Italian-style panko bread crumbs, lightly beaten eggs, grated Parmesan cheese, minced fresh parsley, water, minced fresh basil, Worcestershire sauce, salt, pepper and the onion mixture. Add the ground beef, ground pork and ground veal. Editor's Tip: Mix lightly but thoroughly to combine all ingredients without overworking the meat, which ensures tender meatballs.

Shape the meat into 1 inch balls and place them on greased racks in shallow baking pans. Bake until the meatballs are browned, about 20 to 25 minutes. Browning the crockpot meatballs in the oven adds a caramelized flavor and helps them hold together during slow cooking.

Transfer the browned meatballs to a 4- or 5-quart slow cooker. Pour the spaghetti sauce over the top. Cover and cook on low heat until the meatballs are cooked, about three to four hours.