Slow Cooker Italian Meatballs

This makes a ton of meatballs - about 40. Eat some and freeze the rest.

Ingredients:
½ cup milk
4 eggs
2 lbs ground beef
12 ounces bulk mild Italian sausage
1 ¼ cups Italian seasoned breadcrumbs (I used stuffing I had on hand)
¼ cup shredded Parmesan cheese
2 teaspoons salt
½ teaspoon pepper
¼ teaspoon garlic powder
6 cups of your preferred marinara which is also 2 (24 oz) jars if you're short on time

In a large bowl, whisk together milk and eggs until combined. Add ground beef, Italian sausage, breadcrumbs, Parmesan cheese, salt, pepper and garlic powder; stir with a wooden spoon or mix with your fingers until well combined.

Heat broiler to high; place an oven rack about 4 to 5 inches from the broiler. Lightly grease 2 baking sheets with cooking spray or oil. I used a cookie scoop to shape (about 40) 1.5-inch meatballs from the mixture; place on prepared baking sheets.

Broil meatballs 6 to 8 minutes, flipping halfway through, until browned. Transfer to a 6-quart slow cooker.
Top meatballs evenly with sauce. Cover and cook on low 4 to 5 hours in the slow cooker until meatballs are cooked through to an internal temperature of at least 160 degrees F.

From Girl versus Dough