Classic Italian Meatballs
1 cup fresh breadcrumbs from 2-3 slices white bread (crust removed)
½ cup milk
3 egg yolks
1 cup grated Parmesan cheese
3 cloves minced garlic
2 tsp. Kosher salt
1 tsp. ground black pepper
2 lbs. ground beef
2 lbs. Italian sausage, ground pork or chicken
1 medium onion, chopped
1 tbsp. Italian seasoning
Chopped fresh parsley
Olive oil
Marinara sauce (warmed)
Spaghetti noodles (cooked)
Put the breadcrumbs in a small bowl and pour the milk over. Let soak 5 minutes. Add the egg yolks, parmesan cheese, garlic, salt, and pepper and mash together to form a coarse paste.
Put the beef, Italian sausage, Italian seasoning and onion in a large bowl and mix with a fork. Add the bread mixture and parsley. Blend everything together well, using your hands or large wooden spoon.
Using a ¼-cup measuring cup or ice cream or cookie scoop, or your hands, portion the mixture and roll into balls.
Spray a large slow cooker with cooking spray. Add a couple ladles of marinara to the bottom of the slow cookker, then add meatballs, layering, then top with the remaining marinara. Cover and cook on low 6-8 hours.
Serve the warm meatballs and marinara over spaghetti noodles.
Homemade Marinara Sauce
4 tbsp. Olive oil
1 medium onion, chopped
5 cloves minced garlic
2 28 oz. cans crushed tomatoes
1 tsp. dried oregano
1 tsp. sea salt
½ tsp. black pepper
1 tbsp. fresh basil, finely minced
Place a medium saucepan over medium heat and add olive oil. Once oil is hot, add onion, stirring often until softened, about 5 minutes. Add minced garlic and stir 1 minute. Stir in the crushed tomatoes, oregano, salt and pepper. Bring to a light boil, then reduce heat and simmer for 30 minutes. Stir in fresh basil and remove from heat. Serve.
