Cheese Stuffed Italian Meatballs

There is this recipe all over Facebook lately for Mozzarella Stuffed Slow Cooker Meatballs from Tasty.  They look amazing and everyone I know has been trying them.

I decided to adapt the recipes slightly and make it on the stove top for a faster weeknight meal.

This can certainly still be made in the slow cooker just as easily as the stove top.

These are the most delicious tasting meatballs and I do have to say that I got the highest complement from my cousin Paul who said they came in a very close second to Grams' meatballs. Grams was an amazing lady who was authentically Italian and made the worlds best meatballs!

Here's what you need:

Meatballs

1 pound ground beef, I use a 15 % fat beef for flavor
1 pound ground hot Italian sausage
2 tsp. salt
2 Tbs. Italian seasoning
1 tsp. granulated garlic
1 tsp. onion powder
1/2 cup whole milk
1/2 cup Parmesan cheese, grated
1 cup seasoned bread crumbs, store bought or homemade
2 eggs, at room temperature

Filling and sauce

1 8 oz. package whole milk mozzarella, you will need to get 12 one inch pieces
1 large jar of pasta sauce, any flavor you like
Fresh grated Parmesan for garnish

Put all ingredients for the meatballs in a large bowl and using clean hands LIGHTLY mix until all ingredients are combined.

 

Cube the cheese into about 1- 1-1/2 inch pieces.

Make a tangerine sized ball of meat and place a piece of cheese in the center.

 

Push the cheese into the center and cover with meat.  The ball should be about the size of a small apple or a tangerine.

 

I got 12 this size.  You can of course make them smaller if you want more from the recipe.

Heat a skillet on medium high and place the meatballs in the skillet to brown on all sides.  This takes about 8 - 10 minutes.

Once all the meatballs are brown you can pour in the pasta sauce and turn to coat all the meatballs.

 

Bring to a simmer and cook 30 minutes on low (simmering).

Serve with freshly grated Parmesan and pasta if you want.  I served with a 1/2 pound of rigatoni.

***** Slow Cooker Directions*****

If you are cooking this in the slow cooker skip the skillet altogether and place the raw cheese stuffed meatballs into a slow cooker and cover with the pasta sauce.  Cook on high for 2 - 3 hours or until completely cooked through.

Enjoy!

Serves 6 - 8 depending on how many you eat

Here's the handy printable - Italian Cheese Stuffed Meatballs