Nana's Sunday Spaghetti and Meatballs

Ingredients
Meatballs:

4 pounds ground beef, or equal parts ground beef, veal and pork
1 cup bread crumb
2 cups of Pecorino Romano cheese
2 bunches Italian parsley, stemmed and chopped coarsely
4 teaspoons Kosher salt
2 teaspoon black pepper
4 large eggs, beaten

Spaghetti Sauce:

2 28-ounce can peeled tomatoes
4 tablespoons olive oil
2 whole bulb garlic (or more or less to taste), peeled and finely minced
2 bunches fresh basil
2 tablespoons sugar
kosher salt and pepper

1. Combine meatball ingredients. In a skillet placed on stovetop set to medium-high heat, sear meatballs on all sides.
2. Combine all sauce ingredients and mix thoroughly. Add meatballs to Crock-Pot® slow cooker and cover with sauce (extra sauce can be frozen). Cover and cook on Low for 4-6 hours or on High for 2-4 hours.
3. Adjust seasonings and serve with cooked pasta.

Serves: 8-10
Size: 5-7 quarts

Recommended Crock-Pot® slow cooker