Slow Cooker Cheese Stuffed Meatballs and Sauce |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
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This is a Paula Deen recipe and supper delish, very versitile. You can use seasoned sausage and omit seasonings to make it even easier!! I love to use the leftovers to make meatball sandwiches! Ingredients:
1 lb ground beef |
1 lb ground pork |
4 tablespoons fresh parmesan cheese, grated |
1 -1 1/2 cup seasoned dry bread crumb |
3 large eggs |
1 teaspoon salt |
1/2 teaspoon pepper |
2 garlic cloves, finely minced |
1 tablespoon fresh basil, finely chopped |
1/4 cup fresh parsley, chopped |
1/2 teaspoon dried oregano |
4 ounces fresh mozzarella cheese, divided into 12 pieces |
3 tablespoons olive oil |
2 (24 ounce) jars pasta sauce |
2 lbs cooked spaghetti |
Directions:
1. In a large mixing bowl combine ground beef, ground pork, parmesan cheese, eggs, salt, pepper, garlic, basil, parsley and oregano.
2. Add bread crumbs 1/2 cup at a time until mixture is not too wet and can be formed into balls easily.
3. Form mixture into 12 balls using your thumb to press a hole into the center (You can also use a cookie scooper to make uniformed balls).
4. Insert a piece of mozzerella into the hole and close the hole by pinching the meat mixture together around it.
5. Heat a large saute pan over medium heat and drizzle olive oil into pan. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. (If prefered you can bake meatballs in a deeper cookie sheet at 350 for about 30 min).
6. Pour red sauce over the meatballs and cook on LOW for approximately 5 hours.
7. Serve meatballs and sauce over spaghetti.
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