Ingredients
- ½ c. panko bread crumbs
- 2 oz. Parmesan cheese
- ⅓ c. chopped fresh flat-leaf parsley leaves
- ⅓ c. milk
- 1 large Egg
- 7 clove garlic
- 2 lb. 85-percent lean ground beef
- ½ lb. Italian sauage
- canola oil
- 1 medium Sweet onion
- 2 tbsp. olive oil
- 2 tsp. italian seasoning
- ¼ tsp. red pepper flakes
- 1 can crushed tomatoes
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 tsp. sugar
- 1 small bunch fresh basil
Steps
- Preheat oven to 425 degrees F. Combine panko, parsley, Parmesan, milk, egg, and 3 garlic cloves in a bowl; let stand for 10 minutes. Add beef and sausage; slowly combine using your hands. Shape into 36 (1- to 1 1/2-inch) balls. Line a rimmed baking sheet with foil and slowly grease with canola oil. Place meatballs on baking sheet and bake until browned for 15 minutes. Drain well.
- Combine onion, olive oil, red pepper, Italian seasoning, and remaining 4 garlic cloves in a microwave-safe bowl. Microwave and stir once, until onion is tender, 3 to 4 minutes. Combine onion mixture, diced tomatoes, crushed tomatoes, tomato sauce, and sugar in the bowl of a 6-quart slow cooker. carefully stir meatballs into sauce. Cover and cook on low, till the flavors are combined, for 8 to 9 hours. Stir in basil.
Enjoy!