Material: Red Meat
Cooking: 20 Minutes
Preparation: 480 Minutes
In a large bowl, combine ground beef, sausage, Panko, milk, egg, Parmesan, parsley and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 32-35 meatballs.
Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Place crushed tomatoes, diced tomatoes, tomato sauce, beef stock, onion, garlic and sugar into a 6-qt slow cooker. Stir in meatballs until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Stir in pasta; cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender, stirring once. Stir in basil.