Step 1

Heat the slow cooker if necessary.

Step 2

Tip the ground beef and pork, egg, mozzarella, parmesan, and garlic into a large mixing bowl. Season with 1 teaspoon of salt, pepper, and herbs. Combine with your hands until everything is well incorporated and evenly dispersed but don’t over mix.

Step 3

With lightly damp, cupped hands, roll the mixture into 1.5 in / 4 cm balls and place on a plate.

Step 4

Heat the olive oil in a large skillet over medium heat until it begins to simmer.

Step 5

Working in batches, brown the meatballs on all sides for 1 to 2 minutes.

Step 6

Place the meatballs in the slow cooker.

Step 7

Add the crushed tomatoes, tomato paste, sliced onion, and bay leaf. Stir to coat the meatballs in the tomato sauce.

Step 8

Cook on low for 3 to 4 hours. The meatballs are done when no longer pink in the middle.

Step 9

Stir the sauce and season with salt and pepper according to your taste. Sprinkle with grated cheese and serve warm over zucchini noodles, pasta, or veggies.