Directions:
Mix ground beef, breadcrumbs, onion, garlic, milk, eggs, salt, pepper, and oregano in a bowl. Blend gently – don’t overwork the meat.
Form 1 1/2 inch meatballs, placing them on a plate.
Pour half the marinara sauce into the slow cooker.
Arrange meatballs in a single layer in the slow cooker, stacking if needed but avoid overcrowding.
Cover meatballs with remaining sauce, add red pepper flakes if desired.
Cook on low for 6-8 hours or high for 3-4 hours until meatballs are cooked through.
Stir gently to coat with sauce before serving.
Variations & Tips:
Substitute ground beef with half pork or veal for a twist.
Add a parmesan rind to the sauce for extra flavor.
Garnish with chopped parsley for freshness.
These meatballs freeze well for a future quick, comforting meal. Thaw in the fridge, then reheat in a pot.
Remember, cooking is about personalization, so feel free to experiment with spices or add your own touch. This is how recipes evolve and become part of our collective heritage. Enjoy, and happy cooking!
Nana used to make these by the dozen, and freeze them for later!
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