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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Slow-Cooker Cheese-Stuffed Meatballs Recipe

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This recipe for Slow-Cooker Cheese-Stuffed Meatballs is from Carmen's Favourite Recipes, 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:  
2 lb lean 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
Directions:
Directions:
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.

 

 

 

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