In a large mixing bowl, combine the ground beef, ground pork, fresh parsley, onion, garlic, eggs, salt, black pepper, paprika, and Italian seasoning.

In a mini food processor, place 1 cup of stale bread and chop until little bead-like crumbs develop. Place crumbs into a bowl and add milk. Mix well and let the bread soak up all the milk. Then, add breadcrumbs to the meat mixture.

Here is a great recipe for bread – the perfect way to enjoy the warm, comforting aroma of freshly baked goodness. Rise and Shine: How to Make Homemade Bread - Keeping it Lucy

If you don't have stale bread at hand breadcrumbs will work too, just skip adding the milk to it.

Mix gently, avoiding over-mixing to keep the meat tender.

Using a mini scooper, simply scoop a portion of the meat mixture and roll it into a ball, ensuring uniformly sized and perfectly shaped meatballs, and place them on a baking sheet lined with parchment paper. You should have about 75 meatballs.

Heat a large skillet over medium-high heat and add a little Extra Virgin Olive Oil. Once hot, brown the meatballs on all sides (about 2-3 minutes per side) to give them a golden crust. You don't need to cook them through; this step is for flavor and appearance.

Preparing the Sauce

In your crockpot, combine the crushed tomatoes, petite diced tomatoes, minced garlic, salt, pepper, paprika, garlic, onions, dried basil, and sugar. Stir well to combine.

Gently transfer the browned meatballs into the crockpot, nestling them into the sauce.

In the pan where you cooked the meatballs, add more Olive Oil add the onions and minced garlic, and cook until the onions are translucent.

Add onions and garlic to crockpot and mix well.

Set your crockpot to high and cook the meatballs in the sauce for 5-6 hours, allowing the flavors to meld together.

Serve the homemade meatballs and sauce over a bed of cooked egg noodles.

Garnish with grated Parmesan cheese and fresh parsley or basil for a pop of color and extra flavor.