Slow cooker spaghetti and meatballs

Ingredients
Sauce -
  2 tablespoons olive oi
  1 large onion, finely chopped
  3 cloves garlic, minced
  1 28oz diced tomatoes with
    juice
  1 15oz can tomato sauce
  1 6oz can tomato paste
  1 teaspon salt
  fresh ground black pepper
    to taste
  2 tablespoons dried oregano
  1 bay leaf
  3 tablespoons fresh chopped
    parsley

Meatballs -
  1 1/2lb ground meat (ground
    beef,pork,turkey,or
    a combination)
  1 cup dry bread crumbs
  2 large eggs(buck buck)
  1/4 cup grate parmesan cheese
  1 teaspoon salt
  1 tablespoon fresh chopped
    basil
  1 teaspoon dried oregano
  1/4 cup fresh chopped parsley
  1 tablespoon olive oil

Preparation -
  1. Heat olive oil in a skillet
     over medium heat. Add
     onions and garlic and saute
     about 5 minutes.
     Transfer to slow cooker and
     add remaining sauce
     ingredients. 
     Cover and turn on high
     while you make the
     meatballs.

  2. In a large bowl, add all
     meat ingredients except the
     olive oil.
     Gently combine the mixture
     with a fork or your hands.
     Form mixture into
     1 1/2 inch balls.
     Heat olive oil in a
     non-stick pan over medium
     heat. Add meatballs (as
     many as fit, you may have
     to cook in batches)
     and brown lightly on all
     sides.

  3. Add meatballs to sauce in
     the slow cooker and stir
     to cover meatballs with
     sauce. Cook on low for
     5-6 hours. Remove bay
     leaf and server over
     penne pasta or your
     favorite noodles.