Easy Slow Cooker Meatballs

Instructions

1. In a large mixing bowl, combine beef, breadcrumbs, onion, garlic, milk, eggs, salt, pepper, and oregano. Mix gently with your hands until just combined—don’t overwork the meat.
2. Form the mixture into 1½-inch meatballs, placing them on a plate as you work.
3. Pour half of the marinara sauce into the bottom of the slow cooker.
4. Arrange the meatballs in a single layer, stacking gently if needed.
5. Top with the remaining sauce and red pepper flakes, if using.
6. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
7. Give them a gentle stir to coat with sauce before serving.

Notes

• Make Ahead: Form meatballs the night before.
• Storage: Keeps for 3-4 days refrigerated.
• Freezing: Up to 3 months in an airtight container.
• Meat Options: Try mixing beef with pork or veal.
• Serving: Perfect over pasta, potatoes, or egg noodles.
• Extra Flavor: Add a Parmesan rind to the sauce while cooking.

Enjoy your effortless yet delightful meal!