Ingredients:

  • 1 lb (450g) ground beef (80/20 blend is recommended for flavour)
  • ½ lb (225g) ground pork (or substitute with more ground beef)
  • ½ cup (60g) panko breadcrumbs
  • ¼ cup (30g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 tablespoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (1 stick or 113g) unsalted butter
  • 6 cloves garlic, minced (approx. 2 tablespoons)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • ½ teaspoon red pepper flakes (optional, for a bit of a kick!)
  • ½ cup (120ml) beef broth
  • ¼ cup (60ml) heavy cream (optional, for extra richness)

Instructions:

  1. Combine all meatball ingredients in a large bowl. Gently mix until just combined; avoid overmixing.
  2. Roll the mixture into 1-inch meatballs.
  3. (For extra flavour and texture): Brown the meatballs in a skillet with a little oil over medium-high heat on all sides.
  4. Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant. Stir in Worcestershire sauce, parsley, and red pepper flakes (if using). Add beef broth and bring to a simmer. Simmer for a few minutes to meld the flavors. Remove from heat and stir in heavy cream (if using).
  5. Place meatballs in the slow cooker. Pour the garlic butter sauce over the meatballs, ensuring they are mostly submerged.
  6. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the meatballs are cooked through and the sauce has thickened slightly.
  7. Serve hot, garnished with fresh parsley (if desired).