Crock Pot Italian Meatballs

Crock Pot Italian Meatballs Meatballs: 2 pounds meatloaf meat mix (beef, pork, veal combo) OR use all ground beef* ¼ cup onion, minced 3 cloves garlic, minced 3 tablespoons fresh parsley, chopped 1 cup seasoned breadcrumbs 2 eggs ¾ cup Parmesan cheese, grated Salt and pepper, to taste Sauce: 2 (24 ounce) cans crushed tomatoes 1 (6 ounce) can tomato paste 1 whole bay leaf ½ teaspoon crushed red pepper flakes 1 teaspoon Italian seasoning 1 teaspoon oregano Salt and pepper, to taste Extra: Fresh parsley for serving, optional Parmesan cheese for serving, optional *Can use 1 bag frozen fully cooked beef meatballs Mix meat, onion, garlic, parsley, breadcrumbs, eggs, salt and pepper to taste, and cheese in a large mixing bowl. Mix with your hands until just combined. Form into 1-2 inch meatballs. Mine made a little over 2 dozen. Lightly grease a baking sheet or use parchment paper/silicone baking mat. Broil meatballs on high until browned on each side. About 4-5 minutes on each side. Add meatballs to slow cooker/crock pot. Mix sauce ingredients together in a bowl until combined and pour over the meatballs. Stir carefully until meatballs are fully coated in the sauce. Cook on low for 4 hours. Add additional seasoning, if needed. Serve warm with a sprinkle of fresh parsley and/or Parmesan cheese for serving, if desired. If serving at a party/potluck, keep slow cooker on warm setting.