Slow Cooker Italian Meatballs
This recipe guides you in creating tender Italian meatballs using a blend of ground beef and Italian sausage. Bound with breadcrumbs and eggs, and seasoned with Parmesan and spices, these meatballs are slow-cooked to perfection in marinara sauce. It's an effortless and hearty dish, ideal for feeding a crowd or for a comforting family meal.
Equipment
- 1 Large Mixing Bowl For combining meatball ingredients.
- 1 Slow Cooker Essential for slow-cooking the meatballs and sauce.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Spatula or Mixing Spoon For gentle mixing of meatball ingredients.
- 1 Portion Scoop (optional) Helps create uniformly sized meatballs for even cooking.
Ingredients
Main
- ½ cups Milk
- 4 Eggs
- 2 pounds Ground Beef
- 12 ounces weight Bulk Mild Italian Sausage
- 1-¼ cup Italian Seasoned Breadcrumbs
- ¼ cups Shredded Parmesan Cheese
- 2 teaspoons Salt
- ½ teaspoons Pepper
- ¼ teaspoons Garlic Powder
- 2 jars 24 Oz. Size Marinara Pasta Sauce
Instructions
- In a large mixing bowl, whisk together the milk and eggs until well combined.
- Add the Italian seasoned breadcrumbs, shredded Parmesan cheese, salt, pepper, and garlic powder to the bowl. Mix thoroughly to combine.
- Crumble in the ground beef and bulk mild Italian sausage over the seasoned breadcrumb mixture.
- Gently mix all ingredients until just combined. Be careful not to overmix, as this can lead to tough meatballs.
- Form the mixture into uniform meatballs, approximately 1.5 to 2 inches in diameter.
- Pour one jar of marinara pasta sauce into the bottom of your slow cooker.
- Carefully arrange the formed meatballs in a single layer over the sauce in the slow cooker.
- Pour the second jar of marinara pasta sauce over the meatballs, ensuring they are mostly covered by the sauce.
- Cover the slow cooker and cook on low for 4-5 hours, or until the meatballs are thoroughly cooked and tender.
- Serve the slow cooker Italian meatballs hot with your favorite pasta, on a sub roll, or as a delicious appetizer.
Notes
For superior flavor and texture, briefly brown the formed meatballs in a hot skillet with a touch of olive oil before placing them in the slow cooker. This develops a rich crust and helps them hold shape. Avoid overmixing the meatball mixture, as it can result in tough meatballs. The binding ingredients (milk, eggs, breadcrumbs) are crucial for tenderness. Use a high-quality marinara sauce, as it's the foundation of the dish's flavor. For an extra boost, consider stirring in fresh basil or a pinch of red pepper flakes to the sauce before cooking.