Slow Cooker Italian Meatballs

• Meat

  • 2 lbs Ground beef
  • 12 oz Italian sausage, bulk mild

• Produce

  • 1/4 tsp Garlic powder

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 (24 oz jars Marinara pasta sauce

• Baking & Spices

  • 1/2 tsp Pepper
  • 2 tsp Salt

• Bread & Baked Goods

  • 1 1/4 cups Italian seasoned breadcrumbs

• Dairy

  • 1/2 cup Milk
  • 1/4 cup Parmesan cheese

Found on girlversusdough.com

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)

Directions

• In a large bowl, whisk together milk and eggs until combined. Add ground beef, Italian sausage, breadcrumbs, Parmesan cheese, salt, pepper and garlic powder; stir with a wooden spoon or mix with your fingers until well combined.
• Heat broiler to high; place an oven rack about 4 to 5 inches from the broiler. Lightly grease 2 baking sheets with cooking spray or oil. Using your hands, shape (about 40) 1 to 2-inch meatballs from the mixture; place on prepared baking sheets.
• Broil meatballs 6 to 8 minutes, flipping halfway through, until browned. Transfer to a 6-quart slow cooker.
• Top meatballs evenly with sauce. Cover and cook on low 4 to 5 hours in the slow cooker until meatballs are cooked through to an internal temperature of at least 160 degrees F.
• Serve on top of pasta, on split hoagie rolls with melty cheese for meatball sub sandwiches, alongside buttery mashed potatoes or on their own as an appetizer.
• TO FREEZE: I froze mine in the sauce after everything was cooked in the slow cooker with great success, but you could also freeze the broiled/browned meatballs out of the sauce. Just be sure to thaw them in the fridge overnight before cooking them in the slow cooker with the sauce.
• NOTE: This recipe makes a lot of meatballs, so if you dont plan to freeze any Id suggest halving the recipe.