Ingredients
2 large eggs, lightly beaten1/2 cup dry bread crumbs1/4 cup 2% milk2 teaspoons grated Parmesan cheese1 teaspoon salt1/4 teaspoon pepper1/8 teaspoon garlic powder1 pound ground beef1 pound bulk Italian sausage2 jars (24 ounces each) spaghetti sauceMinced fresh parsley, optional
Preparation
Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1-in. balls.
Place meatballs on a greased rack in a shallow baking pan. Bake until no longer pink, 15-20 minutes.
Transfer meatballs to a 4-qt. slow cooker; add spaghetti sauce. Cover and cook on high for 2-3 hours or until heated through. Garnish with parsley if desired.
