¾ cup italian seasoned bread crumbs
½ cup cream
2 pounds ground beef
1 teaspoon dried oregano
½ cup parmesan powdered
5 cloves garlic, minced
1 eggs, beaten
1 teaspoon salt
½ teaspoon pepper
1 28 oz marinara or spaghetti sauce
1 16 oz can diced tomato
3 tablespoons tomato paste
In a small bowl, combine bread crumbs and cream, and then mix well. Allow to sit for 10 minutes, letting the bread crumbs soak up the cream.
In a large bowl, add in ground beef, oregano, parmesan, garlic, egg, salt and pepper. Add in soaked bread crumbs, and then mix well. Make sure everything is fully incorporated.
Shape into 1 inch balls. If you want to make them bigger, just increase cooking time by 1 hour for every inch.
In a 6-quart slow cooker, add in marinara, diced tomato and tomato paste. Mix well, making sure tomato paste is fully incorporated into marinara.
Add meatballs to sauce in slow cooker. Gently toss in sauce by rocking the pot side to side.
Cook on high for 4 hours or low for 8 hours.
Skim of any fat then gently stir and serve with your favorite pasta!