Slow Cooker Mozzarella-Stuffed Meatballs in Spicy Basil-Tomato Sauce

Total Time:
2 hr 30 min
Prep:
30 min
Cook:
2 hr

Yield:
8-12 servings

Ingredients
  • 1 (24-ounce) jar tomato basil pasta sauce
  • ½ teaspoon crushed red pepper
  • 2 pounds ground beef chuck
  • ¼ cup grated Parmesan cheese, plus more for serving
  • 3 tablespoons Italian-seasoned bread crumbs
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 4 ounces low-moisture part-skim mozzarella, cut into 40 ½-inch cubes
Directions
  • Pour the sauce into a slow cooker, cover, and set on high for 2 hours.

  • Mix the beef, Parmesan, bread crumbs, garlic, egg, salt, and pepper in a large bowl. Gently roll the mixture into 40 1½-inch meatballs without packing the mixture too tightly. Press a mozzarella cube into the center of each meatball and roll again to completely enclose the cheese.

  • Add the meatballs to the sauce and gently turn to coat with the sauce. Cover and cook until the meatballs are cooked through, about 1½ hours.

  • Remove the meatballs from the sauce, sprinkle with Parmesan, and skewer. Serve hot with the sauce for dipping.


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