Best Mozzarella Stuffed Meatballs Recipes

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EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY



Easy Slow Cooker Mozzarella-Stuffed Meatballs And Sauce Recipe by Tasty image

Here's what you need: crushed tomato, onion, garlic, dried basil, dried oregano, pepper, salt, beef, mild sausage, breadcrumb, onion, parmesan cheese, onion powder, garlic powder, dried thyme, dried oregano, salt, pepper, eggs, mozzarella cheese, whole milk, parsley

Provided by Tasty

Categories     Dinner

Yield 14 meatballs

Number Of Ingredients 22

7 cups crushed tomato
⅓ cup onion, chopped
2 cloves garlic, crushed
2 teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon pepper
½ teaspoon salt
1 lb beef
1 lb mild sausage
1 cup breadcrumb
⅓ cup onion, chopped
¼ cup parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
2 eggs
4 sticks mozzarella cheese, cut into 4-5 even pieces each
½ cup whole milk
½ cup parsley

Steps:

  • Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
  • Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
  • Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
  • Place meatballs in slow cooker and submerge in sauce.
  • Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
  • Serve by itself or over pasta.
  • Enjoy!

Nutrition Facts : Calories 279 calories, Carbohydrate 20 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams

MOZZARELLA-STUFFED MEATBALLS



Mozzarella-Stuffed Meatballs image

It's fun to watch my friends eat these meatballs for the first time. They're pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1-1/2 cups cubed bread
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound ground pork
1/2 pound ground sirloin
3 ounces fresh mozzarella cheese
2 tablespoons canola oil
1 jar (26 ounces) marinara sauce
Hot cooked pasta

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese cube. , In a large skillet, cook meatballs in oil in batches until a thermometer inserted in the meat reads 160°; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with pasta.

Nutrition Facts : Calories 334 calories, Fat 19g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 2g fiber), Protein 18g protein.

MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS



Mozzarella-Stuffed Pesto Turkey Meatballs image

I came up with this recipe for a recipe contest, and it's been a family favorite ever since. For a lighter version, omit stuffing the meatballs with mozzarella cheese. Serve with your choice of pasta.

Provided by foodie77

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 12

Number Of Ingredients 14

3 pounds ground turkey
1 cup finely chopped onion
4 garlic cloves, minced
1 egg
1 cup Italian-style bread crumbs
½ cup grated Parmigiano-Reggiano cheese
½ cup chopped fresh flat-leaf parsley
¼ cup prepared pesto
¼ cup milk
1 tablespoon salt
2 teaspoons fresh ground black pepper
1 pound fresh mozzarella, cut into small cubes
3 tablespoons extra-virgin olive oil
2 (24 ounce) jars marinara sauce

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs.
  • Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.

Nutrition Facts : Calories 485.8 calories, Carbohydrate 26 g, Cholesterol 130.3 mg, Fat 25.3 g, Fiber 4 g, Protein 38.3 g, SaturatedFat 8.8 g, Sodium 1621.1 mg, Sugar 11.8 g

MOZZARELLA-STUFFED MEATBALLS



Mozzarella-Stuffed Meatballs image

Beautifully browned meatballs simmered in marinara sauce and served over pasta hold a delicious surprise: gooey mozzarella cheese.

Provided by Food Network Kitchen

Time 2h50m

Yield 4

Number Of Ingredients 14

2 slices stale white sandwich bread, crusts removed
1/3 cup milk
1 1/2 pounds ground beef
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley
1/2 onion, grated
2 cloves garlic, finely grated
1 large egg
Kosher salt and freshly ground black pepper
18 small cubes (about 1/2 inch) mozzarella, about 5 ounces
6 cups prepared marinara sauce
1/4 cup olive oil
1/2 cup lightly packed fresh basil leaves, torn
Hot cooked pasta, for serving

Steps:

  • Grate the bread into coarse crumbs on the large holes of a box grater; put in a large bowl. Add the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the beef, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper; mix until just combined. Shape the meat mixture into 18 meatballs, working a piece of mozzarella into the center of each and making sure it?s completely covered. Refrigerate for at least 2 hours or up to overnight.
  • Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat half of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally and adding the remaining oil as needed, until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned.
  • Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally, until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.

MOZZARELLA-STUFFED ITALIAN MEATBALLS



Mozzarella-Stuffed Italian Meatballs image

Three kinds of meat infuse these meatballs with authentic, Italian flavor. The surprise of fresh mozzarella cheese inside is always a hit.-Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 18

2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
2 large onions, finely chopped
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
8 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 pound lean ground beef (90% lean)
1/2 pound ground pork
1/2 pound ground veal
16 fresh mozzarella cheese balls, drained and patted dry
Hot cooked spaghetti
Marinara or spaghetti sauce, warmed

Steps:

  • In a large bowl, combine eggs and Worcestershire sauce. Add the onions, bread crumbs, Parmesan cheese, parsley, basil, oregano, garlic, salt, pepper and red pepper flakes. Crumble the beef, pork and veal over mixture; mix well. , Divide into 16 portions. Shape each portion around a mozzarella ball., Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 25-30 minutes or until a thermometer reads 160°. Drain on paper towels. , Serve with spaghetti or marinara sauce.

Nutrition Facts : Calories 281 calories, Fat 14g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 418mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

SLOW COOKER MOZZARELLA-STUFFED TURKEY MEATBALLS



Slow Cooker Mozzarella-Stuffed Turkey Meatballs image

Tender turkey meatballs stuffed with melty cheese and simmered to perfection in a slow cooker. Serve over pasta or in sub sandwiches.

Provided by vicki936

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 10

Number Of Ingredients 12

1 (8 ounce) package low-moisture mozzarella cheese
1 pound ground turkey
½ pound bulk Italian turkey sausage
1 cup dry bread crumbs
½ cup whole milk
¼ cup grated Parmesan cheese
½ cup chopped fresh parsley
2 eggs
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
2 (24 ounce) jars spaghetti sauce

Steps:

  • Cut mozzarella cheese into 3/4-inch cubes. Store in the refrigerator while preparing the meat.
  • Combine turkey, turkey sausage, bread crumbs, milk, Parmesan cheese, parsley, eggs, salt, pepper, and garlic powder in a large mixing bowl. Mix well by hand.
  • Roll meat mixture into golf ball-sized meatballs. Squish a mozzarella cube into the center of each and pull the edges of the meat around it to enclose.
  • Pour 1 jar of spaghetti sauce into the bottom of a slow cooker. Arrange meatballs on top and cover with the second jar of sauce.
  • Cover and cook on High until no longer pink in the centers, 2 to 2 1/2 hours.

Nutrition Facts : Calories 358.6 calories, Carbohydrate 28.2 g, Cholesterol 105.2 mg, Fat 15.8 g, Fiber 4.1 g, Protein 24.3 g, SaturatedFat 6.3 g, Sodium 1536.5 mg, Sugar 13.2 g

MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS



Mozzarella-Stuffed Pesto Turkey Meatballs image

Make and share this Mozzarella-Stuffed Pesto Turkey Meatballs recipe from Food.com.

Provided by Brenda.

Categories     Poultry

Time 40m

Yield 36 Meatballs

Number Of Ingredients 13

3 lbs ground turkey
1 cup onion, finely chopped
4 garlic cloves, minced
1 egg
1 cup Italian style breadcrumbs (add a little more if needed to hold mixture together)
1/2 cup parmigiano-reggiano cheese, grated
1/4 cup pesto sauce
1/2 cup flat leaf parsley, chopped
1/4 cup milk
1 tablespoon salt
2 teaspoons fresh ground pepper
1 lb fresh mozzarella cheese, cut into 36 cubes
extra virgin olive oil (to drizzle over meatballs)

Steps:

  • Preheat oven to 375 degrees.
  • In a bowl, place ground turkey, chopped onion, minced garlic, egg, bread crumbs, cheese, pesto, chopped parsley, milk, salt and pepper.
  • Mix until combined.
  • Form turkey mixture into meatballs, approximately 1 3/4 inch in diameter.
  • Stuff a mozzarella cheese cube into each meatball and seal the meat around the cheese so it can't leak out.
  • Arrange on a nonstick baking sheet and drizzle with the olive oil. Bake for approximately 30 minutes.
  • Serve with marinara sauce if desired.

Nutrition Facts : Calories 116.7, Fat 6.6, SaturatedFat 2.8, Cholesterol 46.8, Sodium 352.6, Carbohydrate 3.2, Fiber 0.3, Sugar 0.5, Protein 10.6

MOZZARELLA STUFFED TURKEY MEATBALLS



Mozzarella Stuffed Turkey Meatballs image

This is a recipe I made up based on several different meatball recipes I found here. I thought they were yummy! They might be good as part of a meal, I'm odd though and ate them all by themselves. :0) Suggestions to improve recipe are appreciated!

Provided by Suzzzie

Categories     Poultry

Time 35m

Yield 25 meatballs, 4-6 serving(s)

Number Of Ingredients 6

1 lb ground turkey
1 cup dry breadcrumbs
1 tablespoon cayenne pepper
1 tablespoon garlic, minced
1 egg
4 ounces mozzarella cheese

Steps:

  • pre-heat over to 400F degrees.
  • cut mozzarella cheese into very small cubes.
  • mix breadcrumbs (I use pepperage farms herb crusted stuffing mix) and cayenne pepper in large bowl.
  • add 1 egg and minced garlic to breadcrumbs.
  • fold in ground turkey.
  • may need to add more breadcrumbs to desired texture.
  • roll meatballs to about 1 inch size.
  • make hole in each meatball and add small cube of mozzarella cheese to middle, then pinch meat around and roll to fully cover cheese.
  • Place on lighty greased baking pan.
  • bake at 400F degrees for 15-20 minutes, or until meatballs fully cooked.

Nutrition Facts : Calories 386.4, Fat 18.6, SaturatedFat 7, Cholesterol 164.9, Sodium 500.2, Carbohydrate 21.6, Fiber 1.6, Sugar 2.2, Protein 31.6

SPAGHETTI WITH MOZZARELLA-STUFFED MEATBALLS



Spaghetti With Mozzarella-Stuffed Meatballs image

Make and share this Spaghetti With Mozzarella-Stuffed Meatballs recipe from Food.com.

Provided by hungrykitten

Categories     Spaghetti

Time 45m

Yield 20 meatballs

Number Of Ingredients 12

1/4 cup plain breadcrumbs
1/2 cup milk or 1/2 cup water
1 tablespoon extra virgin olive oil
3 garlic cloves, 2 smashed and 1 chopped
2 (28 ounce) cans crushed tomatoes
salt
1 lb lean ground sirloin
2 tablespoons chopped flat leaf parsley
1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
1 large egg
4 ounces mozzarella cheese, cut into 20 (1/2-inch)
1 lb spaghetti

Steps:

  • In a medium bowl, soak the bread crumbs in the milk.
  • In a large, wide saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes, season to taste with salt and let the sauce simmer over low heat, stirring occasionally.
  • Add the beef, chopped garlic, parsley, Parmigiano-Reggiano, egg and 1 teaspoon of salt to the soaked bread crumbs and stir with a fork until combined. Place about 2 tablespoons of the mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with the remaining meat and mozzarella.
  • Stir the sauce and raise the heat to medium- low. Carefully place the meatballs in the sauce, submerging them completely. Bring the sauce to a simmer and cook without stirring for 20 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with Parmigiano-Reggiano and serve.

MOZZARELLA STUFFED MEATBALLS



Mozzarella Stuffed Meatballs image

Passed on to me on Facebook, could NOT resist sharing!! :)

Provided by Amanda W

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 11

1 lb ground beef
1 lb ground pork or mild italian sausage
1 c breadcrumbs
1 Tbsp italian seasoning
3 eggs
3 clove garlic (minced)
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
olive oil
1 jar(s) marinara sauce (or homemade sauce)

Steps:

  • 1. In a large bowl mix ingredients from the beef through pepper. Form into 2" balls.
  • 2. Press a cheese cube in the middle and seal the meat around it.
  • 3. Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.
  • 4. Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
  • 5. Serve over spaghetti or in a sub roll!!!

MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS



MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS image

Categories     turkey     Bake     Dinner

Number Of Ingredients 11

1 pound ground turkey
1/3 cup finely chopped onion
1-1/4 garlic cloves, minced
3/8 egg
1/3 cup Italian-style bread crumbs
2 tablespoons and 2 teaspoons grated Parmigiano-Reggiano cheese
2 tablespoons and 2 teaspoons chopped fresh flat-leaf parsley
1 tablespoon and 1 teaspoon prepared pesto
1 tablespoon and 1 teaspoon milk
1 teaspoon salt 3/4 teaspoon fresh ground black pepper
5 ounces fresh mozzarella, cut into small cubes

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs. Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.

MOZZARELLA-STUFFED SAUSAGE MEATBALLS



Mozzarella-Stuffed Sausage Meatballs image

For especially moist and flavorful meatballs, try this trick of wrapping ground meat around a mozzarella cheese cube.

Provided by Paula Jones

Categories     Appetizer

Time 30m

Yield 27

Number Of Ingredients 8

1 egg, beaten
1 lb bulk sweet Italian pork sausage
1/4 cup finely chopped onion
1/4 cup Progresso™ plain bread crumbs
1/4 cup whole milk
4 large fresh basil leaves, coarsely chopped
1 clove garlic, finely chopped
8 oz fresh mozzarella cheese, cut into 27 small cubes

Steps:

  • Heat oven to 350°F. Spray cookie sheet with sides or shallow baking pan with cooking spray, or line with silicone baking mat.
  • In large bowl, mix all ingredients except cheese. Using small cookie scoop (about 1 tablespoon), scoop out 27 meatballs onto cookie sheet.
  • Insert 1 cheese cube into center of each meatball; shape sausage mixture around cheese to completely cover.
  • Bake about 20 minutes or until meatballs are no longer pink near center.

Nutrition Facts : ServingSize 1 Serving

EASY SLOW - COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY



Easy Slow - Cooker Mozzarella-Stuffed Meatballs And Sauce Recipe by Tasty image

Here's what you need: crushed tomato, onion, garlic, dried basil, dried oregano, pepper, salt, beef, mild sausage, breadcrumb, onion, parmesan cheese, onion powder, garlic powder, dried thyme, dried oregano, salt, pepper, egg, mozzarella cheese, whole milk, parsley

Provided by @MakeItYours

Number Of Ingredients 22

7 cups crushed tomato
⅓ cup onion, chopped
2 cloves garlic, crushed
2 teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon pepper
½ teaspoon salt
1 pound beef
1 pound mild sausage
1 cup bread crumbs
⅓ cup onion, chopped
¼ cup parmesan
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
2 eggs
4 mozzarella cheese sticks, cut into 4-5 even pieces each
n/a
n/a

Steps:

  • Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
  • Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
  • Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
  • Place meatballs in slow cooker and submerge in sauce.
  • Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
  • Serve by itself or over pasta.
  • Enjoy!

MOZZARELLA-STUFFED MEATBALLS



Mozzarella-Stuffed Meatballs image

Make and share this Mozzarella-Stuffed Meatballs recipe from Food.com.

Provided by CookingONTheSide

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1 1/2 cups cubed bread
2 tablespoons fresh parsley, minced
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 lb ground pork
1/2 lb ground sirloin
3 ounces fresh mozzarella cheese
2 tablespoons vegetable oil
1 (26 ounce) jar marinara sauce
hot cooked pasta

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well.
  • Cut mozzarella into 18 1/2-inch cubes. Divide meat mixture into 18 portions; shape each around a cheese cube.
  • In a large skillet, cook meatballs in oil in batches until no pink remains; drain.
  • In a large saucepan, heat marinara sauce; add meatballs and heat through.
  • Serve over pasta or as meatball sandwiches.

Nutrition Facts : Calories 443.9, Fat 28.4, SaturatedFat 8.8, Cholesterol 107.3, Sodium 1119, Carbohydrate 21.7, Fiber 0.9, Sugar 13.4, Protein 24.6

SLOW-COOKER MOZZARELLA STUFFED MEATBALLS RECIPE - (4.4/5)



Slow-Cooker Mozzarella Stuffed Meatballs Recipe - (4.4/5) image

Provided by AzWench

Number Of Ingredients 10

1-pound ground beef
1 cup bread crumbs, panko or regular, Italian seasoned or plain
1 whole egg, plus 1 egg yolk
1 teaspoon minced garlic or 2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
4 mozzarella cheese string cheese sticks
1 (23-ounce) jar of marinara or 1 (14.5-ounce) jar alfredo sauce, for dipping

Steps:

  • Chop each cheese stick into 1/2-inch pieces. There should be about 6-8 pieces for each cheese stick. Place on a plate and chill in the freezer until ready to use. Add ground beef, bread crumbs, whole egg, egg yolk, garlic, onion powder, Italian seasoning, salt, and pepper to a bowl. Mush the ingredients together with your hands until everything comes together. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese. When all meatballs are in the slow cooker, cover and cook on high for 1 to 2 hours or on low 3 to 4 hours until meat is cooked through and no longer pink. The cheese may start melting out of the meatballs and that's okay. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish, and serve with your favorite marinara or alfredo sauce for dipping. OVEN METHOD: For a quicker method, the meatballs can be baked. Follow directions to make meatballs, but instead of placing them in the slow-cooker, place meatballs 1-inch apart on a greased baking sheet and bake at 400°F for 15 to 20 minutes until browned and cheese is melty. MAKE-AHEAD METHOD: These can also be made ahead and frozen by preparing the meatballs as instructed in the recipe, but instead of putting them straight into the slow cooker or the oven to bake, just place them side by side in a zip lock bag, seal, and place in the freezer. When ready to cook them, follow recipe instructions and increase cooking time slightly to allow for thawing.

SMOKED MOZZARELLA STUFFED MEATBALLS



Smoked Mozzarella Stuffed Meatballs image

smoke gouda adds a nice taste to the meatballs :) but you can used any other kind of smoked cheese!

Provided by Nicole P.

Categories     Beef

Number Of Ingredients 9

1 small onion, grated
1/2 c fresh flat-leaf parsley, chopped
2/3 c grated parmesan cheese
1/3 c italian bread crumbs
1 large egg
1/3 c + 2tbsp marinara sauce
1 pinch crushed red pepper flakes
2 lb ground beef
16 cubed cheese, your choice (i used smoked gouda)

Steps:

  • 1. In a large bowl, combine the onion, parsley, parm cheese, bread crumbs, egg, marinara, garlic, red pepper flakes, salt and pepper. Once mixed, add in the beef, mixing with your hands. Shape the meat mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside. Form the meatball so the cheese is completely concealed. Spoon 1/3 cup extra marinara in the bottom of a baking dish. Place the meatballs inside and drizzle with a little extra virgin olive oil. Bake for 15 minutes until cooked through.

MOZZARELLA STUFFED SLOW COOKER MEATBALLS RECIPE - (3.7/5)



Mozzarella Stuffed Slow Cooker Meatballs Recipe - (3.7/5) image

Provided by teachskinner

Number Of Ingredients 12

Fresh Mozzarella, Cut into 1/2 inch cubes
1 lb ground beef
1 lb ground Italian sausage
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1/4 cup fine grated Parmesan
2 eggs
1/2 cup whole milk
1/2 cup fresh parsley
1 jar Prego Traditional sauce (or similar)

Steps:

  • Add all ingredients EXCEPT Mozzarella and pasta sauce into large bowl. Knead to combine until uniform. Spoon a 1.5 inch ball of meat mixture and roll into a ball. Press 1 cube of mozzarella into center of meatball and roll meat to surround the cube. Repeat with remaining meat and cubes. Pour 1/3 jar into Slow cooker, evenly coating bottom of insert. Add meatballs in single, loosely spaced layer in slow cooker. Cover with pasta sauce, stack more meatballs in second layer. Add more sauce and meatballs. Set slow cooker to High for 2-2.5 hours

MOZZARELLA STUFFED MEATBALLS IN A BLANKET



Mozzarella Stuffed Meatballs in a Blanket image

So good. Great as a starter to any Italian meal

Provided by barbara lentz @blentz8

Categories     Meat Appetizers

Number Of Ingredients 12

1 pound(s) italian sausage casing removed
1 medium onion chopped
5 clove(s) garlic minced
2 large eggs
1/4 cup(s) bread crumbs
3 tablespoon(s) grated parmesan cheese
1 tablespoon(s) each fresh parsley and basil chopped
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper
4 ounce(s) fresh mozzarella balls
1 sheet(s) puff pastry
- marinara sauce for serving

Steps:

  • Mix the Sausage, onion, garlic, 1 egg, breadcrumbs, Parmesan cheese, basil, parsley, salt and pepper. Mix well. Shape into 9 meatballs. Press 1 ball of Mozzarella into the middle of each meatball.
  • Add the oil to a large skillet and brown the outside of each meatball. Remove from pan and drain on paper towels.
  • Throw a little flour on the counter and roll out the puff pastry and cut into thirds in both directions. Place a meatball into the middle of each square.
  • Preheat oven at 400 degrees. Place parchment paper on baking sheet. Wrap the Puff pastry around each meatball. Place each seem side down on prepared baking sheet.
  • Whisk the remaining egg and brush each wrapped meatball. Bake for 20 to 25 minutes until browned. Serve with Marinara sauce

MOZZARELLA-STUFFED SLOW COOKER MEATBALLS



Mozzarella-Stuffed Slow Cooker Meatballs image

Another recipe from Tasty.com -- this one turned out so delicious! Even the leftovers were really really good. I've included the link to the Pinterest page (since Facebook won't let me Pinch It!.

Provided by Nicole Bredeweg @nikkitten

Categories     Beef

Number Of Ingredients 13

1 package(s) low moisture mozzarella cheese, cut into 3/4" cubes (8 oz?)
1 pound(s) ground beef
1 pound(s) hot italian sausage
1 cup(s) bread crumbs
1/4 cup(s) parmesan cheese
1/2 cup(s) whole milk
1/2 cup(s) chopped parsley
2 - eggs
2 teaspoon(s) salt
1 teaspoon(s) pepper
1/2 teaspoon(s) garlic powder
1 jar(s) pasta sauce
1 package(s) spaghetti, or other favorite pasta

Steps:

  • I got this recipe from Facebook, so follow this Pinterest link: https://www.pinterest.com/pin/554857616570074834/ , and then click on it to drop into the Facebook video.
  • Store mozzarella in refrigerator while preparing the meat.
  • In a large mixing bowl combine the next ten ingredients.
  • 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. Saute the balls in a frying pan to put a quick sear on the outside.
  • Pour a thin layer of pasta sauce in bottom of crockpot. Arrange meatballs in slow cooker, put a thin layer of pasta sauce over each layer of meatballs. Pour the rest of the jar in.
  • Cook on high for 2 to 2.5 hours.
  • Prepare pasta according to package directions just before serving.

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