Mozzerella Stuffed Meatballs

Mozzerella Stuffed Meatballs

Cut low moisture mozzarella cheese into 3/4 inch cube cubes. Store in refrigerator while preparing the meat.

In a large mixing bowl combine:
1 pound ground beef
1 pound hot Italian sausage
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

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.

 

Comments are closed.