3cupstomato sauce (for pasta; store-bought or homemade)
Instructions
Tear the bread into small pieces and place them into a large bowl. Pour the milk over the bread and use your fingers to work the bread and milk together into a paste. Mix in the egg. Add the beef and pork, half the Parmesan cheese, parsley, garlic, and salt and pepper to taste. Use your hands to combine the mixture gently but thoroughly.
Form the meat mixture into nice round meatballs, about 1 1/2 inches in diameter.
Place the Tomato Sauce in a slow cooker. Gently add the meatballs to the slow cooker with your fingers or a spoon, tucking them into the sauce and spooning over some of the sauce so that the meatballs are lightly covered with sauce.
Set the slow cooker for 4 hours on low, 6 if you have meatballs that are larger than 1 1/2 inches in diameter.
When the meatballs have completely cooked through you can leave them on warm while you make the pasta of your choice. Serve the rest of the Parmesan to sprinkle over the meatballs as you all like.
Notes
In this recipe (and in these photos), you will see 1 1/2-inch size meatballs, which, in the words of Goldilocks, we find not too big and not too small. You can make bigger or small meatballs as you like, and the cooking time will be pretty much the same, perhaps a little longer for meatballs 2 inches or larger.This works best if you have a large slow cooker with a lot of surface area on the bottom. A larger appliance prevents them from squishing a bit as they cook, but you can stack a light second layer on the bottom layer if you need to.