Step 1

In a large bowl mix together marinara sauce with meat, onion, garlic, parm, eggs and seasonings. I like to use my VERY favorite food chopper to mix up my meatball mixtures.

Step 2

Spray a 7 or 6 quart slow cooker with cooking spray and form mixture into 24 meatballs, stacking lightly if necessary. I like to use my large cookie scoop to form uniform meatballs.

Step 3

Cover and cook on high for 2 -3 hours until the meatballs are cooked through. (I always use my meat thermometer to check. I just set mine to 165 and wait for the alarm to go off. Easy peasy!)

Step 4

Remove meatballs from slow cooker.

Step 5

Set aside any you would like to freeze. To serve, toss in additional marinara and place over your favorite pasta/alternative and top with cheese. To freeze, place in a single layer on a cookie sheet and freeze for a couple hours then transfer to a freezer bag.