2cupstomato sauce(just canned tomato sauce, not spaghetti sauce)
Combine the meat, eggs, and parsley in a large bowl Then add the dry bread crumbs, parmesan, garlic, salt and pepper.
Using a cookie scoop, scoop the meatballs and roll them into into consistent balls.
Pour a small amount of the tomato sauce into the bottom of the slow cooker. Add the meatballs in a single layer. Cover with more tomato sauce. Continue layering the meatballs and tomato sauce until they are all added.
As slow cookers vary greatly, the cooking time is a range. Your slow cooker might need more or less time. To guarantee that your meatballs are safe to eat, use an instant read thermometer. They are ready to eat once they are 160 degrees.