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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mozarella-stuffed Italian Meatballs Recipe

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This recipe for Mozarella-stuffed Italian Meatballs is from The Vinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cut low moisture mozzarella cheese into 3/4 inch cubes cubes. Store in refrigerator while preparing the meat.

1 pound fresh Mozarella, in cubes
1 pound ground beef
1 pound hot Italian sausage (or ground pork with 1 tablespoon Italian Seasoning)
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1/4 cup parmesan cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley
1 large can (or 2 small) tomato sauce, or crushed tomatoes
Directions:
Directions:
Mix all but Mozarella and tomato sauce well in processor.

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.

Arrange meatballs in slow cooker and cover in tomato sauce.

Cook on high for 2 to 2.5 hours.
Number Of Servings:
Number Of Servings:
8, or 4 Vinsons
Preparation Time:
Preparation Time:
30 minutes prep, 3 hours cooking
Personal Notes:
Personal Notes:
These can be an appetizer or substantial finger food. Also can be served over pasta.

 

 

 

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