Print Recipe

Crock Pot Italian Meatballs

Prep Time15 mins
Cook Time4 hrs 15 mins
Total Time4 hrs 30 mins
Servings: 3 -4 dozen
Author: Amanda Carlisle


  • 2 lbs ground beef
  • 12 ounces bulk mild Italian sausage
  • ½ cup milk or milk alternative
  • 4 eggs
  • 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


  • In a large bowl, whisk together milk and eggs until combined. Add ground beef, Italian sausage, breadcrumbs, Parmesan cheese, salt, pepper and garlic powder mix together 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.
  • At this point you can cool, bag, and freeze for a later day or 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 with pasta, on a sub roll, or as an appetizer!
  • *This recipe makes a lot of meatballs. Plan on freezing some, or cut the recipe in half.Gluten Free
  • Use a Gluten Free bread crumb. I use crushed seasoned rice chex.Dairy Free
  • Use a dairy free milk alternative and omit the Parmesan cheese.