A delightful twist on classic Italian meatballs, perfect for a hearty meal.
Combine the ground beef, Italian sausage, egg, parmesan cheese, cayenne, garlic powder, and onion powder in a mixing bowl until evenly mixed.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into evenly sized balls, about the size of a golf ball.
Use a small ice cream scoop for uniform sizing.
Heat a frying pan over medium heat and brown the meatballs on all sides, about 5 minutes per side.
Turn the meatballs gently to maintain their shape.
Transfer the browned meatballs to a crockpot and pour the marinara sauce over them.
Ensure the meatballs are fully submerged in the sauce for even cooking.
Cook on high for 2-3 hours or on low for 4-6 hours.
Stir occasionally to prevent sticking.
Serve the meatballs over cooked pasta or in a sandwich roll with melted cheese.
Garnish with fresh basil or parsley for a burst of color and flavor.
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