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To a large mixing bowl, lightly beat the egg and then add in the beef, diced onion, minced garlic, rinsed uncooked rice, and seasonings.
Use your hands to gently combine the mixture until everything is fully incorporated.
Use a cookie scoop (I use a 1½ Tablespoon) to portion out the meatballs. Gently roll them between your hands to smooth them and then place them in a single layer in a 6 quart slow cooker. You should get 20-24 meatballs.
To a medium mixing bowl, add the can of tomato sauce, can of crushed tomatoes, and seasonings. Mix together and then pour over the meatballs.
Cover and cook on LOW for 4-5 hours.
Once fully cooked, serve over white rice, mashed potatoes, or as-is.