Step 1

Make the sauce: Set your slow cooker to low, then add the crushed tomatoes, onion, bay leaf, sugar, red pepper flakes, salt, and pepper. Give it a quick stir to combine everything.

Step 2

Soak the breadcrumbs: In a medium-sized bowl, combine the breadcrumbs and milk.

Step 3

Add the other meatball ingredients: In the same bowl with the breadcrumbs, add the garlic, onion, parsley leaves, pepper, salt, oregano, cheese, and egg. Mix it all together with a fork. Add the beef and turkey. Use your hands to mix everything together just enough to be combined.

Step 4

Shape the meatballs: These can be quite sticky. If you keep your hands wet with water, it is much easier to roll the meat into balls. Alternatively, you can use a small #40 cookie scoop. I like to make meatballs that are smaller than a golf ball.Pinch off about a tablespoon of meat, roll it in your hands and place it directly into the sauce. Repeat until all the meatballs are made. Some of the meatballs will not be submerged in the sauce. That’s ok. They will fall into the sauce as they cook. Do not worry.

Step 5

Cover and cook: Secure the lid to your slow cooker and let it cook for as little as 5 hours on high or as many as 8 to 10 hours on low.

Step 6

Serve: Serve these over spaghetti, on a hoagie bun for a meatball sandwich, or as a party appetizer on their own.If you want to thicken the sauce, you can transfer it to a skillet set over medium-high heat and reduce it until it reaches your desired consistency. If the sauce has some fat floating on the top, just stir it in.