Delicious Slow Cooker Italian Beef Meatballs - I Want More!
Slow cooker Italian meatballs meatballs simmered in marinara all afternoon… does it get cozier than that?
Servings 40 meatballs
Equipment
- Slow cooker (6-quart)
- broiler or oven
- baking sheets
Ingredients
- ½ cup milk
- 4 eggs
- 2 lbs ground beef
- 12 ounces bulk mild Italian sausage
- 1 ¼ cups Italian seasoned breadcrumbs
- ¼ cup shredded Parmesan cheese
- 2 teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 2 24 oz jars marinara pasta sauce (or make your own & use 6 cups)
Instructions
Step 1: Make the Meatball Mix
- In a large bowl, whisk together the milk and eggs. Add the ground beef, Italian sausage, breadcrumbs, Parmesan, salt, pepper, and garlic powder. Stir it up with a spoon—or use your hands for the old-school method (which honestly works better).
Step 2: Shape & Broil
- Preheat your broiler to high and set the oven rack about 4–5 inches below. Grease two baking sheets. Roll the meat mixture into about 40 meatballs, each about 1–2 inches in diameter. Place on the baking sheets and broil for 6–8 minutes, flipping halfway through until browned.
- (Broiling adds that crispy edge without deep frying—I swear it makes all the difference.)
Step 3: Slow Cook
- Transfer the browned meatballs to your 6-quart slow cooker. Pour the marinara sauce evenly over the top. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the internal temperature hits 160°F.