Spicy Italian sausage, real garlic, and Penny Panko mixed right into the meatball for the binder, then a good sprinkle back on top for crunch. It's simple to put together and it is always, always the first empty dish on the table when we host!
We love that Penny Panko is doing real work here twice over, once inside the meatball holding everything together, and once on top giving you that bit of crunch against all that saucy, cheesy softness.
Ingredients
- 1 lb spicy Italian sausage, casings removed
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 cup Penny Panko, plus more for topping
- 1 jar (24 oz) marinara sauce
Directions
- In a large bowl, combine the sausage, egg, garlic, Italian seasoning, and Penny Panko. Mix just until combined, don't overwork it.
- Roll into meatballs, about 1 to 1.5 inches each.
- Place the meatballs in the crockpot and pour the marinara sauce over the top.
- Cover and cook on low for 4 hours.
- Top with a sprinkle of Penny Panko right before serving.
Tip: save that last handful of Panko for the very end. Stirred in early, it goes soft in the sauce.
Stay Cheesin',
Piedmont Pennies
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