Preheat over to 350 degrees.
Mix all ingredients in a large bowl.
Roll mixture into balls, about 1" - 1.5" in diameter.
Bake for 5 minutes on a baking sheet (on top of aluminum foil or a silicone mat to prevent meatballs from sticking).
Flip meatballs and bake for another 5 minutes. They will not be cooked through.
Place in slow cooker with 36 - 48 oz of pasta choice (we use arrabiata sauce, but marinara or any pasta sauce will work).
Cook on low for 6 - 7 hours.
We often make a triple batch of these meatballs sand put 1/2 of them in the freezer.
We make the following meals with these, but possibilities are endless: