1/2cupprepared basil pestohomemade or store bought
1/2cuppanko bread crumbs
1/4cupgrated Parmesan cheese
Kosher salt and freshly cracked black pepper
128 ounce can crushed tomatoes
1medium yellow onionchopped
1/2teaspooncrushed red pepper flakes
1/4cupchopped fresh basil or parsleyfor garnish
In a medium bowl, using your hands, mix all ingredients for meatballs until well combined. Roll into 2-inch meatballs and arrange on a large plate. Microwave meatballs on high until fat renders and meatballs are firm, about 5 minutes.
Combine all ingredients, except for pasta and basil/parsley, in slow cooker and stir to combine. Using tongs, transfer meatballs to slow cooker, discarding rendered fat. Cover and cook until meatballs are tender, 4 to 5 hours on low.
Serve over warm cooked pasta and garnish with chopped basil or parsley, if desired.
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