This is one of my favorite recipes when it is cold outside. I always double this and freeze 1/2 for another night. I love fresh herbs and will use fennel but sometimes I want the taste of traditional Italian flavors.
Her are my changes:
When I double the recipe, I will use 1-pound ground chicken breast and 1 pound ground chicken thigh meat. I will almost always use red onion; fresh minced or crushed garlic, Himalayan pink salt, fresh chopped basil and oregano, black pepper and Monte Bene Garlic Marinara Pasta Sauce.
I skip the noodles and serve with roasted veggies or steamed veggie noodles.
One other tip, I bake the meatballs on parchment paper in the oven for 10 minutes and then put in the crock-pot for 20 minutes.