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1. In a large mixing bowl, combine the ground beef, breadcrumbs, onion, garlic, milk, eggs, salt, pepper, and oregano. Mix everything together gently with your hands or a wooden spoon until just combined – you don’t wanna overwork the meat, darlin’.
2. Roll the mixture into meatballs, about 1 1/2 inches in size, placing them gently on a plate as you go.
3. Pour half of the marinara sauce into the bottom of the slow cooker.
4. Place the meatballs in a single layer over the sauce, stacking gently if necessary, but try not to crowd them too much.
5. Cover the meatballs with the remaining marinara sauce and add red pepper flakes if you’re using them.
6. Set the slow cooker to low and cook for 6-8 hours, or on high for about 3-4 hours, until the meatballs are cooked through.
7. Once done, give them a gentle stir to coat with the sauce, and they’re ready to be served up with love and a sprinkle of nostalgia.
Variations & Tips:
– Feel free to swap ground beef with half pork or veal for a different flavor profile.
– Adding a parmesan rind to the sauce in the slow cooker will give it an extra savory depth.
– For a little freshness, garnish with chopped parsley before serving.
– These meatballs freeze beautifully, so don’t hesitate to double the batch and save some for later when you need a quick and comforting meal. Just thaw overnight in the fridge, then reheat in a pot until warmed throughout.
Just remember, hon, cooking is all about making it your own. So don’t be afraid to play around with spices or add a personal touch. That’s the way recipes are passed down and become the fabric of our shared history. Enjoy, y’all!
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