Ingredients
Method
- Combine all ingredients except the sauce in a large bowl and mix by hand until just incorporated.
- Scoop the mixture into approximately 25 small meatballs using a cookie scoop, roll gently, and place on a plate.
- Heat olive oil in a large skillet over medium-high heat, add meatballs with space between them, and sear on all sides for one minute.
- Place meatballs in a slow cooker and cover with marinara sauce.
- Cook on low for 6-7 hours or until the internal temperature reaches 165°F.
Nutrition
Notes
To avoid mushy meatballs that fall apart during cooking, do not skip the searing step.
Double the recipe to make 50 meatballs. If seared, the meatballs may be stacked in the crock pot.
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Freeze cooked meatballs and sauce in a freezer-safe container for up to 3 months.
Reheat leftovers in a saucepan on the stove over medium heat until heated through.