Description
A hearty and comforting Slow Cooker Italian Meatballs recipe featuring juicy meatballs made with ground beef and Italian sausage, simmered in rich marinara sauce for hours. Perfect for serving over pasta, in subs, or alongside mashed potatoes.
Ingredients
Scale
Meatballs
- ½ cup milk
- 4 eggs
- 2 pounds ground beef
- 12 ounces mild Italian sausage, bulk or casings removed
- 1 ¼ cups Italian seasoned breadcrumbs
- ¼ cup Parmesan cheese, shredded
- 2 teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
Sauce
- 6 cups marinara pasta sauce (about 2, 24 ounce jars or homemade)
Instructions
- Prepare the mixture: In a large bowl, whisk together milk and eggs until well combined. Add ground beef, Italian sausage, breadcrumbs, Parmesan cheese, salt, pepper, and garlic powder. Stir with a wooden spoon or mix thoroughly with your fingers until everything is evenly incorporated.
- Preheat broiler and prepare baking sheets: Set the broiler to high and position an oven rack about 4 to 5 inches from it. Lightly grease two baking sheets with cooking spray or oil.
- Form meatballs: Using your hands, shape the mixture into about 40 meatballs, each 1 to 2 inches in diameter. Place them evenly spaced on the prepared baking sheets.
- Broil meatballs: Broil the meatballs for 6 to 8 minutes, flipping halfway through, until browned on all sides.
- Transfer and slow cook: Carefully transfer the browned meatballs to a 6-quart slow cooker. Pour the marinara sauce evenly over the top. Cover and cook on low for 4 to 5 hours until the meatballs reach an internal temperature of at least 160 degrees Fahrenheit.
- Serve: Serve the meatballs hot over pasta, in hoagie rolls with melted cheese for meatball sandwiches, alongside buttery mashed potatoes, or on their own as a delicious appetizer.
- Freeze leftovers (optional): Allow meatballs and sauce to cool completely. Place in a resealable plastic bag or airtight container in a single layer and freeze. Thaw overnight in the refrigerator and reheat until warmed through before serving.
Notes
- This recipe makes about 40 meatballs, so consider halving the ingredients if you don't plan to freeze leftovers.
- Broiling the meatballs before slow cooking helps to develop a nice browned crust and enhances flavor.
- Use homemade marinara or your favorite jarred sauce depending on your preference.
- The meatballs are versatile and serve well with pasta, on sandwiches, or as an appetizer.
- Ensure the meatballs reach an internal temperature of 160°F for safe consumption.
Nutrition
- Serving Size: 3 meatballs with sauce
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 140 mg
