In a large bowl, combine the bread crumbs, Parmesan, a tablespoon of the Italian seasoning, garlic powder, eggs and milk and stir until well combined. Add the ground beef mix together with a spoon or your hands until thoroughly combined. Separate the meat mixture into 16 even pieces and roll each into a ball.

Mist a large pot (or the pot/insert of your slow cooker if it is made for stove top use – this is the slow cooker I use) with cooking spray and bring over medium heat. Place the prepared meatballs in the pot and brown the outsides (about 2 minutes on each side). Do not cook through. When the outsides are browned transfer the meatballs to your slow cooker.

In a medium skillet, bring the teaspoon of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until the onions are translucent and a bit golden. Add the minced garlic and cook for another minute until fragrant. Transfer the onion & garlic to a large mixing bowl.

Add the crushed tomatoes, tomato sauce, tomato paste, basil, 2 teaspoons of Italian seasoning, salt, sugar and the bay leaf to the onions and garlic in the bowl. Stir to combine and then pour over the meatballs in your slow cooker. Stir to cover/coat the meatballs. Cook meatballs on low for around 8 hours. Remove the bay leaf before serving.