Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 10 Ratings

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!

Source: Better Homes and Gardens

Gallery

Credit: Kritsada Panichgul

Recipe Summary

bake:
30 mins
cook:
4 hrs
total:
4 hrs 55 mins
prep:
25 mins
Servings:
24
Yield:
24 meatballs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Tips

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

Nutrition Facts

133 calories; fat 9g; cholesterol 36mg; saturated fat 3g; carbohydrates 5g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 7g; vitamin a 243IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2mg; vitamin b6 0.2mg; folate 8.1mcg; vitamin b12 0.6mcg; sodium 237mg; potassium 213mg; calcium 20.2mg; iron 1.3mg.
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