Take the bowl.

Dump in the meat, breadcrumbs, egg, milk, onion, garlic, parsley, and all the seasonings.

Use your hands — yes, the mixture feels weirdly cold… I still hate that part — but it combines best this way.

Don’t mash it like dough.

Just fold it around until it looks evenly mixed.

Pick up small portions and roll gently.

About 1.5 inches each — think “golf ball but smaller”.

Place them on a plate or tray.

Some might not look perfectly round… honestly, no one cares.

If you want a slight crust and deeper flavor:

Heat a little oil in a pan

Brown each side for a minute

Don’t fully cook them

Most days I skip this because… well, I’m lazy. And the slow cooker still makes them taste amazing.

Pour the tomato sauce inside first.

Then add tomato paste, sugar, basil, garlic powder, onion powder, salt, olive oil, and that splash of water.

Give it a small stir — not perfect, just enough so the flavors aren’t sitting in layers.

Place each meatball gently into the sauce.

Don’t drop or throw them — they might break.

Let them sit little half-submerged, like tiny flavor submarines.

Now choose:

LOW for 6–7 hours (my favorite)

HIGH for 3–4 hours (still great when rushed)

While it cooks, your house will slowly smell like an Italian Nonna is visiting.

And trust me — opening the lid near the end is one of life’s small joys.

Once done, scoop gently. They’re soft, so be kind.

Serve with:

Pasta

Rice

Mashed potatoes

Garlic bread

Or just eat them alone (I do that… more often than I admit)