2 pounds ground beef or ground chuck

1/4 cup milk I use whole

2 large eggs

3/4 cup Italian seasoned breadcrumbs

4 tablespoons freshly grated Parmesan cheese

1 teaspoon minced garlic

1 container (42 ounces) Ragu Traditional Pasta Sauce

1 bay leaf

1 teaspoon Italian seasoning

1/4 teaspoon onion powder

Seasoned salt and pepper

Sandwich buns, mozzarella cheese, fresh parsley (optional)

In a large bowl, combine the ground beef, milk, eggs, breadcrumbs, Parmesan cheese, minced garlic, and about 1 teaspoon seasoned salt and 1/4 teaspoon pepper.
Knead the mixture with your hands until all the ingredients are well combined.
Move your oven rack to 4 inches from the top and set your oven to broil (550 degrees F).
Line a large tray with foil and spray generously with nonstick spray.
Form small meatballs (1 inch in size) until you have 60 meatballs.
Broil in the oven 3 minutes on each side. This helps to keep in the moisture and cook evenly in the crockpot.
Spray your slow cooker with cooking spray.
Add half of the meatballs to the crockpot. Cover with pasta sauce, minced garlic, bay leaf, Italian seasoning, onion powder, and about 1/4 to 1/2 teaspoon each of seasoned salt and pepper. Add remaining meatballs.
Very gently stir until all the meatballs are coated in the sauce.
Add 2-3 tablespoons freshly chopped parsley if desired.
Cover and cook on low for 4-6 hours. High setting not recommended.
When ready, slice buns in half and add a few slices of mozzarella cheese (or grate it and top the meatballs with it!) add the meatballs and enjoy.
OR if desired, broil the meatball sliders/subs 4 inches away from the top for about 30 seconds. Absolutely delicious for such an easy step! ???? Buuuut these are easy meatball sliders so you choose!