Prep the aromatics: Mince the garlic, chop the parsley, and grate the onion. Divvy the garlic so half goes into the meatballs and half into the sauce.

Make a quick panade: In a large bowl, combine breadcrumbs and milk. Let sit 2–3 minutes until the crumbs are hydrated. This keeps the meatballs soft and juicy.

Mix the meatballs: To the bowl, add ground beef, ground pork, eggs, half the Parmesan, grated onion, half the garlic, parsley, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper. Gently mix with your hands until just combined. Don’t overwork.

Shape: Roll into 1.5-inch balls (about golf-ball size). You should get 24–28 meatballs.

Optional brown: Heat olive oil in a skillet over medium-high. Sear meatballs in batches, turning to brown most sides, 5–6 minutes total. Browning adds flavor but isn’t required.

Layer in the slow cooker: Place meatballs in a 5–6 quart crockpot in an even layer. It’s fine if they’re slightly stacked.

Start the sauce base: In a small saucepan, melt butter over medium heat. Add the remaining garlic and cook 30–60 seconds until fragrant but not browned.

Build the sauce: Whisk in chicken broth. Bring to a gentle simmer, then stir in cream and the remaining Parmesan. Season with a pinch of salt and pepper. If you prefer a thicker sauce, whisk cornstarch with 2 tablespoons cold water, then whisk into the sauce and simmer 1 minute.

Pour and cook: Pour the sauce over the meatballs. Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the meatballs reach 165°F internally and are very tender.

Finish and brighten: Stir in lemon juice to wake up the richness. Taste and adjust salt, pepper, and red pepper flakes as desired.

Serve: Garnish with chopped parsley and extra Parmesan. Serve over pasta, creamy polenta, mashed potatoes, zucchini noodles, or in toasted rolls for sliders.