Ingredients:

  • 1 lb Ground Beef (80/20 mix recommended)
  • 1 lb Ground Pork
  • ½ cup Panko Breadcrumbs
  • ¼ cup Whole Milk or Cream
  • 1 Large Egg, lightly whisked
  • ½ cup Freshly Grated Parmesan Cheese
  • ½ cup Yellow Onion, finely grated or minced
  • ¼ cup Fresh Parsley, finely chopped
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt (Kosher or Sea)
  • ½ teaspoon Black Pepper, freshly cracked
  • 2 tablespoons Olive Oil (for optional pre-browning)
  • 2 x 28 oz cans Crushed Tomatoes, unseasoned
  • 6 oz can Tomato Paste
  • ½ cup Beef or Vegetable Stock
  • ¼ cup Dry Red Wine (optional, Merlot or Chianti recommended)
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Dried Basil
  • ½ teaspoon Dried Thyme
  • 1 Bay Leaf
  • Salt and Pepper, to taste

Instructions:

  1. Soak the Binder: In a small bowl, combine the breadcrumbs and milk/cream. Allow to sit for 5 minutes until the breadcrumbs are softened and spongy (creating the panade).
  2. Combine Wet Ingredients: Add the whisked egg, grated Parmesan, grated onion, parsley, salt, pepper, oregano, and garlic powder to the panade mixture. Stir well.
  3. Mix the Meat: Add the ground beef and ground pork to the wet mixture. Use your hands to gently combine the ingredients until just incorporated. Do not overmix, as this will result in tough meatballs.
  4. Shape: Roll the mixture into approximately 24 meatballs, about 1.5 inches (4 cm) each.
  5. Searing (Optional but Recommended): Heat the olive oil in a skillet over medium-high heat. Brown the meatballs on all sides (about 30 seconds per side). They should not be cooked through, just nicely coloured. Alternatively, skip this step if pressed for time.
  6. Prepare the Sauce: In a separate bowl or directly in the slow-cooker insert, whisk together the crushed tomatoes, tomato paste, stock, red wine (if using), brown sugar, basil, and thyme. Season lightly with salt and pepper.
  7. Load the Cooker: Carefully place the browned (or raw) meatballs into the slow-cooker insert. Pour the sauce mixture over the top, ensuring the meatballs are mostly submerged. Add the bay leaf.
  8. Cook: Cover and cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours.
  9. Finish: Discard the bay leaf. Check the internal temperature (should be 165°F/74°C). Taste the sauce and adjust seasonings (salt, pepper, or a pinch more sugar) as needed before serving over pasta or polenta.