A comforting recipe for Italian meatballs made with ground beef and Italian sausage, baked then slow-cooked in a marinara sauce. This recipe yields about 36 small-medium sized meatballs, perfect for freezing leftovers.
Mix together your ingredients and form your meatballs. Place on a parchment lined baking sheet and bake at 375°F for 20 minutes. Don’t worry if your meatballs are completely cooked through as they will finish cooking in the sauce. Place meatballs in your crockpot and add a jar of your favorite marinara sauce along with a 14 oz can of Italian style diced tomatoes. Let cook on high for 3-4 hours. Top with fresh Italian parsley and Parmesan cheese before serving. This is great served over pasta or with a side of garlic bread!
