In a mixing bowl combine torn bread and milk. Allow to sit a minute or two for bread to absorb some of the milk (this helps keep the meatballs moist and not dry out in the center). Add the remaining meatball ingredients and 1/2 cup breadcrumbs. Mix together with your hands until ingredients are blended. If the mixture is still loose and hard to form together add another 1/4 cup breadcrumbs. You want the meat to hold a shape. Form the meat mixture into golfball-sized balls.
Heat a pan over medium heat. Add meatballs to pan but don’t overcrowd the pan. Cook a few minutes on all sides just to brown the outsides. Using tongs, take meatballs from the pan and put into slow cooker. (The tongs or a slotted spoon will make sure that excess oil isn’t added to the slow cooker)