-Breadcrumbs -Grated Parmesan -Garlic Powder -Onion Powder -Italian Seasoning -Salt -Pepper -Eggs
-Milk -Italian Sausage -Ground Beef -Buns or Rolls -Mozzarella
Lightly whisk eggs in a small bowl. In a separate small bowl, combine breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Pre-mixing these ingredients helps them incorporate more evenly into the meat without having to overmix the meat.
Add the whisked egg, breadcrumb mixture, milk, Italian sausage, and ground beef to a bowl. Use your hands to mix the ingredients together.
Divide and shape the meat mixture into individual meatballs.
Add half of the meatballs to the slow cooker in a single layer, then cover with half of the marinara sauce. Add the rest of the meatballs in a second layer and pour the remaining sauce over top, making sure all the meatballs are covered in sauce.
Place the lid on the slow cooker and cook on high for three hours or low for six hours.
After cooking, use a meat thermometer to make sure the internal temperature of the meatballs has reached 165°F. You’ll see some fat pooling on the surface, but don’t worry, that deliciousness will be stirred right back into the sauce.
Stir the meatballs in the sauce to make sure everything is evenly combined. These meatballs can now be used in subs or even on a plate of pasta!
To make the meatball subs, preheat the oven to 350°F. Place your buns on a baking sheet or in a baking dish. Fill each bun with three meatballs and spoon some of the sauce over top.
Top each sub with a little shredded mozzarella.
Bake the meatball subs in the preheated oven for about 5 minutes, or until the cheese is melted and the edges of the buns are toasty.