For your next party or tailgate, prepare a batch of these slow cooker beef and sausage meatballs. They can stay warm in the pot as guests come and go!

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Ingredients

  • 1 egg, lightly beaten

  • ½ cup fine dry bread crumbs

  • ¼ cup finely chopped onion

  • ¼ cup finely chopped bottled pepperoncini salad peppers

  • 1 teaspoon Italian seasoning, crushed

  • 1 garlic, minced

  • 1 pound lean ground beef

  • 1 pound bulk Italian sausage

  • 1 28 ounce crushed tomatoes

  • ½ cup finely chopped onion (1 medium)

  • 1 tablespoon balsamic vinegar

  • 2 garlic, minced

  • ½ teaspoon dried oregano, crushed

  • ¼ teaspoon crushed red pepper

Directions

  • Preheat oven to 350°F. In a large bowl combine egg, bread crumbs, 1/4 cup onion, pepperoncini peppers, Italian seasoning, and the 1 clove garlic; mix well. Add ground beef and sausage; mix gently until combined. Shape mixture into twenty-four 2-inch meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 30 minutes; drain well.

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  • Meanwhile, in a 4- to 5-quart slow cooker combine crushed tomatoes, 1/2 cup onion, the vinegar, 2 cloves garlic, oregano, and crushed red pepper. Add baked meatballs to slow cooker; stir gently to coat.

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  • Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Skim fat from sauce before serving.

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Tips

Meatballs can be served on their own, over hot cooked pasta, or in buns for meatball sandwiches.

Nutrition Facts

133 calories, 9 g fat (3 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 36 mg cholesterol, 237 mg sodium, 5 g carbohydrates, 1 g fiber, 1 g sugar, 7 g protein.

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