SLOW COOKER CHEESE STUFFED MEATBALLS AND SAUCE

Slow Cooker Cheese Stuffed Meatballs and Sauce image

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!

Provided by Shannonlizz

Categories Lunch/Snacks

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 15

Previous Next

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

Steps:

In a large mixing bowl combine ground beef, ground pork, parmesan cheese, eggs, salt, pepper, garlic, basil, parsley and oregano.
Add bread crumbs 1/2 cup at a time until mixture is not too wet and can be formed into balls easily.
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).
Insert a piece of mozzerella into the hole and close the hole by pinching the meat mixture together around it.
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).
Pour red sauce over the meatballs and cook on LOW for approximately 5 hours.
Serve meatballs and sauce over spaghetti.

Nutrition Facts : Calories 1074, Fat 51.4, SaturatedFat 17.6, Cholesterol 222.8, Sodium 2105.3, Carbohydrate 97.2, Fiber 10.6, Sugar 25.1, Protein 52.1