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Slow Cooker Cheese Stuffed Meatballs
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Source:
1 lb. | ground beef |
1 lb. | ground pork |
4 tablespoons | fresh parmesan cheese, grated |
1 to 1 1/2 cups | Italian dry bread crumbs |
3 large | eggs |
1 teaspoon | salt |
1/2 teaspoon | freshly ground pepper |
2 cloves | garlic, finely minced |
1 tablespoon | fresh basil, finely chopped |
1/4 cup | fresh parsley, chopped |
1/2 teaspoon | dried oregano |
4 oz. | fresh mozzarella, divided into 12 pieces |
3 tablespoons | olive oil |
2 jars | your favorite red sauce |
2 pounds | spaghetti, cooked al dente |
Directions
In a large mixing bowl combine ground beef, ground pork, parmesan, eggs, salt, pepper, garlic, basil, parsley and dried oregano. Add bread crumbs 1/2 cup at a time until mixture is not to wet and can be formed into balls easily. Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the fresh mozzarella into the hole and close the hole by pushing the meatball mixture around it to secure the mozzarella inside each ball.
Heat a large saute pan over medium heat and drizzle olive oil into it. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. Pour red sauce over the meatballs and cook on LOW for approximately 5 hours. Serve the stuffed meatballs and sauce over spaghetti.
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