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Slow Cooker Meatballs

kept byDAPHNE
recipe bySerious Eats

Serves 4 to 6
1 hour
7 to 11 hours

For an even more streamlined version, do not broil the meatballs: drop them into the sauce raw directly from the refrigerator and cook without stirring for the first 15 minutes. Fold gently to redistribute, then continue cooking for the remaining 15 minutes.


3 slices white bread, crusts removed, roughly torn
1/3 cup buttermilk, plus more as needed
1 large onion, minced (about 1 1/2 cups), divided
12 cloves garlic, finely minced, divided
2 ounces grated Parmigiano-Reggiano, grated, plus more for serving
1/2 cup loosely packed fresh parsley leaves, minced
4 teaspoons kosher salt (18 grams)
Freshly ground black pepper
2 large eggs
2 teaspoons dried oregano, divided
1 pound ground beef (at least 25% fat)
1 1/4 pounds ground pork (at least 25% fat)
1/4 cup extra-virgin olive oil
3 (28-ounce) cans whole peeled tomatoes, crushed by hand
1/2 teaspoon red pepper flakes
1 sprig fresh basil
Cooked pasta, for serving



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