Slow Cooker Cheese Stuffed Meatballs
From The Proctor Silex Test Kitchen
Added by Pat
Ingredients
- 4 pounds ground beef
- 4 large eggs
- 1 cup Italian seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 teaspoon Italian seasoning
- 2 teaspoon salt
- 1 teaspoon pepper
- 12 mozzarella string cheese sticks, cut into 4 pieces
- Slow Cooker Marinara Sauce
- Cooked pasta
Directions
- Preheat oven to 350° F
- In a large bowl, combine ground beef, eggs, bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper.
- Divide mixture into 1/3 cup sizes and flatten each (about 48 meatballs). Place 1 piece of string cheese in the center of 1 and roll mixture around cheese, forming into a ball.
- Bake 25 to 30 minutes. Allow meatballs to cool, vaccum seal and freeze.
When ready to serve:
- Add frozen meatballs to cold Slow Cooker Marinara Sauce. Cook on HIGH for 2 1/2 to 3 hours or LOW 5 to 6 hours until meatballs are heated through.
- Serve over cooked pasta.
Serves: 8
Test Kitchen Tip: To make smaller portions, we suggest using 1 cup sauce per every 2 meatballs.
