First place the ricotta cheese, Parmesan cheese, eggs, a pinch of salt and pepper, red pepper flakes, garlic, and all the herbs in a bowl. Mix well to combine.
Next add the beef, a big pinch salt and pepper, and panko bread crumbs to the bowl.
Combine gently all the ingredients until mixed well.
Now roll into meatballs the size of golf balls and set aside.
Pour all of the first bottle of sauce in the slow cooker. Nestle as many meatballs as you can get next to each other in the sauce.
Next pour half of the second bottle of sauce over the meatballs.
Now layer the remaining meatballs on the sauce and then top with the remaining sauce.
Cover the slow cooker and cook on low for 4 hours
When done enjoy!