Ingredients

The following ingredients have 4 Servings
  • 1-1/2 pounds 93% lean ground beef
  • 1 large egg
  • 3/4 cup Italian style bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup finely chopped onion
  • 1 teaspoon garlic powder
  • 1 jar (28 ounces) marinara sauce (I like Classico and Bertolli)
  • 1 can (28 ounces) crushed tomatoes in puree
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 1 tablespoon Italian seasoning
  • 1 bay leaf, optional

Instruction

  • Ideal Slow Cooker Size: 4 to 6-Quart (Your slow cooker should be between 1/2 and 3/4 full.)
  • In a large bowl, gently mix together the beef, egg, bread crumbs, grated Parmesan, parsley, onion and garlic powder until well combined.
  • Shape the mixture into 18 golf-ball sized meatballs.
  • Place meatballs in the slow cooker.
  • Stir together the marinara sauce, crushed tomatoes, garlic, Italian seasoning and bay leaf, if using. Pour over the meatballs.
  • Cover and cook on LOW for 6 to 8 hours, until the meatballs are cooked through.
  • If you used a bay leaf, fish it out and discard before serving.