I adore that you can serve these meatballs as an appetizer from the Slow Cooker or with your preferred pasta. They also create an excellent sandwich.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup Italian-style panko bread crumbs
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup minced fresh parsley
- 1/4 cup water
- 1/4 cup minced fresh basil
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 4 cups spaghetti sauce
- Minced fresh parsley, optional
Directions
- Set oven to 400 degrees. Oil should be heated in a small skillet over medium heat. Add the onion and garlic; simmer for 5 to 9 minutes, or until the onion is soft and golden brown. Cool a little.
- In a large basin, combine the bread crumbs, eggs, cheese, parsley, basil, water, Worcestershire sauce, salt, and pepper. Add the ground meats and stir well, but gently. Form into 1-inch balls. Place in shallow baking pans on oiled racks. Bake for 20 to 25 minutes, until golden.
- Insert a 4- or 5-qt. Slow Cooker with the meatballs inside. Over the top, pour spaghetti sauce. Cook the meatballs on low, covered, for 3 to 4 hours, or until thoroughly heated. Serve with finely chopped parsley, if preferred.