Tuesday, February 7, 2017

Mozzarella Stuffed Slow Cooker Meatballs


Cut low moisture mozzarella cheese into 3/4 inch cubes cubes. Store in refrigerator while preparing the meat.

In a large mixing bowl combine:
1 pound hot Italian sausage
1 pound ground beef
1 tsp dried basil
1 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1/2 cup parmesan cheese
2 eggs
1/2 cup whole milk
1 cup chopped parsley

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce.

Cook on high for 2 to 2.5 hours.