Ingredients
- 1-1/2 pounds 93% lean ground beef
- 1 large egg
- ¾ cup Italian style bread crumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ¼ 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
Instructions
- Ideal Slow Cooker Size: 4 to 6-Quart (Your slow cooker should be between ½ and ¾ 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.
Source : allrecipes.Com
