Description
A hearty and flavorful Slow Cooker Italian Meatballs recipe perfect for a comforting meal served over pasta, on hoagie rolls, or alongside mashed potatoes. These meatballs are first broiled to brown before slow cooking in rich marinara sauce, ensuring tender, juicy results bursting with Italian flavors.
Ingredients
Scale
Meatball Mixture
- 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 (from 2, 24-ounce jars or homemade)
Instructions
- Prepare Meatball Mixture: In a large bowl, whisk together the milk and eggs until well combined. Add the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, salt, pepper, and garlic powder. Stir with a wooden spoon or use your fingers to mix until the ingredients are evenly incorporated.
- Brown Meatballs: Preheat the broiler to high and position an oven rack about 4 to 5 inches from the heat source. Lightly grease two baking sheets with cooking spray or oil. Shape the mixture into about 40 meatballs, each 1 to 2 inches in diameter, using your hands. Arrange the meatballs evenly on the prepared baking sheets. Broil for 6 to 8 minutes, turning halfway through, until the meatballs are nicely browned on all sides.
- Slow Cook Meatballs: Transfer the browned meatballs to a 6-quart slow cooker. Pour the marinara sauce evenly over the meatballs. Cover and cook on low for 4 to 5 hours, or until the meatballs reach an internal temperature of at least 160 degrees Fahrenheit, ensuring they are fully cooked and tender.
- Serve: Serve the meatballs hot over cooked pasta, on split hoagie rolls topped with melted cheese for meatball subs, alongside buttery mashed potatoes, or enjoy them as an appetizer on their own.
- Freeze for Later: Allow the meatballs and sauce to cool completely before freezing. Place them in a resealable plastic bag in a single layer or in a freezer-safe container. Thaw overnight in the refrigerator and reheat together until warmed through.
Notes
- This recipe yields a large batch of meatballs; consider halving the ingredients if you do not plan to freeze leftovers.
- Broiling the meatballs before slow cooking adds a delicious browned flavor and helps keep their shape.
- Use homemade or your favorite store-bought marinara sauce for best flavor.
- Ensure the meatballs are cooked through to an internal temperature of 160°F for food safety.
- Leftover meatballs freeze well and make a convenient meal option.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 80 mg
