Prep Time: 10 minutes

Cook Time: 4-6 hours

Serves: 6-8

Ingredients:

1/2 lb. lean ground beef

1/2 lb. ground pork or Italian sausage

1/4 C. panko

2 large eggs, lightly beaten

1 T. minced garlic

1/2 C. grated Parmesan

1/4 C. Italian seasoning

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 (24 oz) jars marinara or spaghetti pasta sauce (or make your own click on this link http://cooknwithmrsg.com/2015/09/07/homemade-marinara-sauce/  about 6 cups)

What to do:

In a large bowl mix all of the ingredients, roll the mixture into 2-inch balls, more or less (depending on your preference that is.)  Line the bottom of your slow cooker with some sauce and transfer your meatballs to the slow cooker then top with the rest of the sauce. Cover and cook on low 4 to 6 hours in the slow cooker until meatballs are cooked through (Slow cooker times and temps will vary). Serve on top of pasta, mashed potatoes, use as an  appetizer

Christina’s Notes: This recipe freezes well and can be halved easily.