Slow Cooker Italian Sausage Meatballs – A dreamy and hearty, comfort-style slow cooker for this fall/winter season! These Italian meatballs in tomato parmesan sauce make for an amazing keto, paleo and Whole30 compliant dinner with very little prep and ready to be ladled onto cauliflower rice, zucchini noodles or even low carb/keto bread sub sandwiches. It’s too good NOT to be on rotation!
Ingredients list for the Slow Cooker Italian Sausage Meatballs
- 1 lb (450g) Italian sausage meat
- 1/2 lb (225g) ground beef
- 1 cup grated Parmesan, divided
- 1 tablespoon Italian seasoning
- Salt and fresh cracked black pepper
- 1 can crushed tomatoes
- 1/2 cup beef or vegetable stock
- 1/2 teaspoon Cayenne pepper, optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh chopped parsley
Directions
1. In a large bowl, combine sausage meat with ground beef, parsley, 1/2 cup parmesan, 1/2 tablespoon Italian seasoning and black pepper. Using a spoon or cookie scoop, form golf-sized balls and set aside in a plate.
2. In a skillet over medium-head, add a tablespoon olive oil and quickly brown meatballs on all sides. Transfer the meatballs to the slow cooker insert.
3. Add the sauce ingredients (tomato sauce, beef or vegetable stock, Italian seasoning, Cayenne pepper, garlic powder, onion powder, black pepper, 1/2 cup parmesan and parsley) over the meatballs and give a good stir. Cover and cook on high for 2-3 hours or low for 4 hours.
4. Serve hot, with freshly grated Parmesan cheese on top of cauliflower rice, or zucchini noodles. Enjoy!
