After seeing this, I will never make meatballs any other way again.

1. In a large bowl, mix the ground beef, breadcrumbs, onions, garlic, milk, eggs, salt, pepper and oregano. Mix it gently with your hands or a wooden spoon until you're just combined – you don’t want to work the meat too much, darling.

2. Roll the mixture into meatballs of about 1 1/2 inch, placing them gently on a plate as you go along.

3. 3. Pour half of the marinara sauce to the bottom of the simmer.

4. Place the meatballs in a single layer on the sauce, stacking them gently if necessary, but try not to pile them up too much.

5. Cover the meatballs with the rest of the marinara sauce and add red chilli flakes if you use them.

6. Set the slow cooker to low temperature and cook for 6 to 8 hours, or at high power for about 3 to 4 hours, until the meatballs are well cooked.

7. Once that's done, stir them gently to coat them with sauce, and they're ready to be served with love and a pinch of nostalgia.

– Do not hesitate to replace the ground beef with a half-pork or a calf for a different flavor profile.
– The addition of a parmesan crust to the sauce in the slow cooker will give it an extra tasty depth.
"For a little freshness, fill with chopped parsley before serving.
– These meatballs freeze perfectly, so do not hesitate to double the lot and keep them for later when you need a quick and comforting meal. Simply thaw overnight in the refrigerator and then warm up in a saucepan until it is warm.