ChefXi OfficialTender, golf-ball-sized beef and turkey meatballs slow-cooked in a rich marinara, served on toasted hoagie rolls with melted provolone.
In a large mixing bowl, combine the ground beef, ground pork, Italian bread crumbs, grated Parmesan, eggs, milk, garlicm powder, salt, and pepper. Mix gently by hand until just combined.
Wet your hands slightly to prevent the meat from sticking while mixing.
Scoop the mixture and roll into balls roughly 1.5 inches in diameter (about the size of a golf ball). You should get approximately 20-24 meatballs.
Use a small cookie scoop for consistent sizing.
Pour about 1 cup of the marinara sauce into the bottom of the Crock-Pot. Layer the meatballs inside and pour the remaining sauce over the top, ensuring they are mostly covered.
Don't worry if they are crowded; they will shrink slightly as they cook.
Cover and cook on LOW for 4-6 hours (or HIGH for 2-3 hours) until the meatballs are cooked through and tender.
Place 3-4 meatballs inside each, and top with extra sauce and 2 slices of provolone cheese. Broil in the oven for 2-3 minutes until the cheese is bubbly and golden.
Watch the broiler closely so the bread doesn't burn!
Garnish with fresh parsley and serve immediately.
For the best texture, don't overmix the meat; stop as soon as the ingredients are combined. Searing the meatballs before they go into the Crock-Pot is an optional step that adds a deeper 'roasted' flavor, but for this slow-cook version, we let the low heat and sauce do the heavy lifting for tenderness. Use a high-quality hoagie roll that can stand up to the sauce!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.