MOZZARELLA STUFFED ITALIAN MEATBALLS

KITCHEN TOOLS NEEDED

5-6 Quart Crock-pot/Slow cooker
Cheese grater

INGREDIENTS

1 lb. Ground Beef
1 lb. Hot Italian Sausage
½ tsp. Garlic Powder
2 tsp. Salt
1 tsp. Black Pepper
1 cup Bread Crumbs
¼ cup grated parmesan
2 eggs
½ cup milk
½ cup Parsley
1 Jar traditional pasta sauce
1 brick Mozzarella, cut into squares the size of one die (or dice, however you want to pronounce it).

DIRECTIONS

1. Place all ingredients, EXCEPT PASTA SAUCE and MOZZARELLA, in a large bowl and combine.
2. Take a handful of the mixture and roll into a ball, slightly smaller than a tennis ball.
3. Place a mozzarella square into the middle of the meatball, cover and roll into a ball. Place in slow cooker. Repeat until you have used all of the meatball mixture. It’s ok if the meatballs are stacked.
4. Cover all meatballs with the pasta sauce.
5. Cook on HIGH for 2-2.5 hours (I cooked on high for about 2h 45m). Mozzarella will most likely escape from some meatballs as they cook. This is normal.
6. Scarf ’em down and enjoy!