In large bowl, combine ground chuck. Veal, pork, breadcrumbs, garlic, salt, pepper, eggs, milk, basil and parsley. Mix well. With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter. Reheat unit on range top, heating unit over medium heat for 2 minutes. Sauté meatballs Just enough to cover bottom of pot) until evenly browned Remove as they brown. To prepare spaghetti sauce, sauté onion and garlic in hot meat drippings in unit on range top over medium-low heat until golden (about 4 minutes). To onion mixture, add tomatoes, tomato paste, oregano, salt, pepper, basil, sugar, parsley and water. Stir and bring to a boil on range top over medium heat (about 10 minutes) Remove from heat Place browned meatballs in sauce on Gourmet Slow Cooker base. Simmer, covered, at Setting #3 for 5 to 6 hours. Stir occasionally; keep warm for serving at Setting #2. Serve over cooked spaghetti. Garnish with grated Parmesan cheese.