Slow Cooker Italian Meatballs with Garlic Bread and Roasted Broccoli

In a large bowl, combine 1 pound ground beef, 1/2 cup Italian breadcrumbs, 1 beaten egg, 2 minced garlic cloves, 1/4 cup grated parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined (don't overmix).

Form the mixture into 16 meatballs (about 1.5 inches in diameter) and place them in a single layer in the slow cooker.

Pour 1 jar (24 oz) marinara sauce over the meatballs. Add 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes to the sauce and stir gently around the meatballs.

Cover and cook on low for 4 hours, until meatballs are cooked through and tender.

When meatballs are nearly done, preheat oven to 425°F (220°C).

Wash and cut 4 cups of broccoli florets into even-sized pieces. Place on a baking sheet and drizzle with 2 tablespoons olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.

Roast broccoli for 15-20 minutes, until edges are crispy and florets are tender.

While broccoli is roasting, prepare the garlic bread. Cut 1 Italian baguette in half lengthwise.

In a small bowl, mix 4 tablespoons softened butter with 1 minced garlic clove and 1 tablespoon grated parmesan cheese.

Spread the garlic butter mixture evenly over the cut sides of the baguette. Place on a baking sheet.

During the last 5 minutes of broccoli roasting time, add the garlic bread to the oven and bake until golden and crispy, about 5 minutes.

Slice the garlic bread into portions.

Serve meatballs with sauce over pasta if desired, with garlic bread and roasted broccoli on the side. Sprinkle remaining parmesan cheese over the meatballs before serving.