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PREP: Position a rack in the center of the oven and preheat the oven to 400ºF. Line two baking sheets with parchment or foil; set aside.
MIX: In a large bowl, add the eggs, panko, seasonings and combine, then add the meat and mix. Using a 1 tablespoon measuring scoop, measure and roll out the meatballs, about 50-60. Place on baking sheets and bake for 9 minutes.
SLOW COOKER: In a large measuring cup, whisk together the ingredients for the sauce. Spray the insert of a 3-quart slow cooker (or larger) with nonstick cooking spray. Pour in one-third of the sauce. Place the meatballs in the slow cooker. And cover with the remaining sauce. Cover and cook on low for 2 hours. Stir gently after the first hour. Sprinkle with chopped green onions or parsley before serving if desired.