Slow-Cooked Italian Meatballs

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 cup Italian-style panko (Japanese) bread crumbs
• 2 large eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1/2 cup minced fresh parsley
• 1/4 cup water
• 1/4 cup minced fresh basil
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground veal
• 4 cups spaghetti sauce
• Minced fresh parsley, optional

1. Preheat oven to 400u0b0. In a small skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender and golden brown, 5-9 minutes. Cool slightly.
2. In a large bowl, combine bread crumbs, eggs, cheese, parsley, water, basil, Worcestershire sauce, salt and pepper. Add ground meats; mix lightly but thoroughly. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake until browned, 20-25 minutes.
3. Transfer meatballs to a 4- or 5-qt. slow cooker. Pour spaghetti sauce over top. Cook, covered, on low until meatballs are cooked through, 3-4 hours. If desired, serve with minced parsley.
4. Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water or broth if necessary. Serve as directed.

olive oil, onion, garlic, italianstyle panko, eggs, parmesan cheese, parsley, water, fresh basil, worcestershire sauce, salt, pepper, ground beef, ground pork, ground veal, spaghetti sauce, fresh parsley

Taken from www.tasteofhome.com/recipes/slow-cooked-italian-meatballs/ (may not work)