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!



  • 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


  • 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.

    Ads will not print with your recipe
  • 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.

    Ads will not print with your recipe
  • 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.

    Ads will not print with your recipe


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.