Instructions
1/ In a large mixing bowl, combine beef, breadcrumbs, onion, garlic, milk, eggs, salt, pepper, and oregano. Mix gently with hands until just combined – don’t overwork the meat, darlin’.
2/ Form mixture into 1½-inch meatballs, placing them on a plate as you work.
3/ Pour half the marinara sauce into slow cooker bottom.
4/ Arrange meatballs in a single layer, stacking gently if needed.
5/ Top with remaining sauce and red pepper flakes if using.
6/ Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
7/ Give them a gentle stir to coat with sauce before serving.
Notes
1/ Make Ahead: Form meatballs night before
2/ Storage: Keeps 3-4 days refrigerated
3/ Freezing: Up to 3 months in airtight container
4/ Meat Options: Try mixing beef with pork or veal
5/ Serving: Perfect over pasta, potatoes, or egg noodles
6/ Extra Flavor: Add Parmesan rind to sauce while cooking
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