Ingredients:

  • 1 lb (450g) ground beef (80/20 blend)
  • 1/2 lb (225g) ground pork
  • 1/2 cup (60g) breadcrumbs, plain
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) milk
  • 2 cloves garlic, minced
  • 1 tbsp dried Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 (28 oz / 794g) can crushed tomatoes
  • 1 (15 oz / 425g) can tomato sauce
  • 1 (6 oz / 170g) can tomato paste
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp dried Italian seasoning
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 bay leaf

Instructions:

  1. Gently combine all meatball ingredients in a large bowl. Avoid overmixing.
  2. Roll the mixture into 1-inch meatballs.
  3. Heat olive oil in a skillet over medium-high heat. Brown the meatballs on all sides. This adds flavour and helps them hold their shape.
  4. In the crockpot, combine crushed tomatoes, tomato sauce, tomato paste, onion, garlic, Italian seasoning, sugar, salt, pepper, and bay leaf.
  5. Gently place the meatballs into the sauce, ensuring they are mostly submerged.
  6. Cover and cook on low for 4-6 hours, or on high for 2-3 hours.
  7. Remove the bay leaf. Serve meatballs and sauce over pasta, on subs, or as desired.