Crockpot Meatballs (Italian Style)

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  90/10 Ground Beef(454g)
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  Bread Crumbs, Panko, Dry(120g)
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  Worcestershire Sauce(30g)

  Lea & Perrins is the standard. A little goes a long way.

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  Whole Milk(30g)
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  Parsley, Fresh(45g)
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  Parmesan Cheese(30g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Italian seasoning(5g)
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  ½ teaspoon kosher salt
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  Onion powder(3g)
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  Garlic powder(3g)
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  ¼ teaspoon ground black pepper
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  Egg, Whole, Large
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  Pasta Sauce, Marinara, Canned
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  Garlic(15g)
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  Red pepper flakes(1g)
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  Pasta, Whole Wheat
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  Polenta
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  Rice, Brown, Long-Grain
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  Bread, French Or Hoagie Roll

Instructions

1. 1In a large mixing bowl, combine the ground beef, panko, Worcestershire sauce, milk, fresh parsley, grated Parmesan, Italian seasoning, onion powder, garlic powder, and eggs. Break up the meat with a fork and stir until evenly combined—do not overmix.
2. 2Gently form the mixture into 2-inch meatballs, wetting your hands slightly if the mixture sticks. You should have about 12 meatballs total.
3. 3Heat a large skillet over medium-high heat and lightly oil the bottom. Working in batches to avoid crowding, cook the meatballs for 6–8 minutes, turning occasionally, until golden brown on all sides and the internal temperature reaches 160°F. Transfer to a plate.
4. 4Pour the marinara sauce into the skillet over medium heat. Add the fresh garlic and red pepper flakes, and cook for 2–3 minutes, stirring occasionally, until fragrant.
5. 5Return the meatballs to the skillet with the sauce. Reduce heat to low and simmer for 8–10 minutes, gently turning the meatballs to coat them evenly in sauce.
6. 6Divide the meatballs and sauce evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7Serve the meatballs with your choice of whole wheat pasta, polenta, brown rice, or French bread as your base carbohydrate. Top with additional grated Parmesan and fresh parsley to taste.