Cheese-Stuffed Meatballs
Nothing says "home cooking" like a good plate of meatballs. Tiny balls of fresh mozzarella are the "surprise inside" this hearty dish, which uses the slow cooker as a prep shortcut.
Ingredient
- 2 lb lean (at least 80%) ground beef
- 1/2 cup Italian style bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon crushed dried basil leaves
- 1/4 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 eggs
- 8 oz small fresh mozzarella balls
- 3 tablespoons olive oil
- 2 jars (25 oz each) tomato pasta sauce
- 12 oz uncooked spaghetti
Direction
- In large bowl, mix beef, bread crumbs, Parmesan cheese, salt, basil, pepper, Worcestershire sauce, garlic and eggs. Shape into 14 to 16 (2-inch) meatballs. Press 1 small mozzarella ball into center of each meatball, sealing it inside.
- In 10- to 12-inch skillet, heat oil over medium-high heat. Add meatballs; cook just until browned on all sides.
- Pour 1 jar of the pasta sauce into 3- to 4-quart slow cooker. Carefully place browned meatballs over sauce. Pour second jar of pasta sauce over meatballs.
- Cover; cook on Low heat setting 5 to 6 hours.
- When about 15 minutes are left, cook and drain pasta as directed on package. Serve meatballs and sauce over cooked spaghetti.
