Crock Pot Mozzarella Stuffed Meatballs
Take you meatballs up a notch with this Crockpot Mozzarella Stuffed Meatballs. They are loaded with flavor and made with simple ingredients.
Servings: 6
Cost: $12.03, $2.01 per Servings
Ingredients
- 1 pound Lean Ground Beef
- 1 Large Egg beaten
- ⅓ cup Plain Breadcrumbs
- ⅓ cup Grated Parmesan Cheese
- ½ teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 2 Tablespoons Fresh Parsley chopped
- 6 ounces Mozzarella Cheese cut into ½ inch cubes
For the Sauce:
- 28 ounces Crushed Tomatoes
- 2 teaspoons Onion Powder
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Italian seasoning
- 2 teaspoons Granulated Sugar
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ½ cup Beef Broth
Instructions
- In a large mixing bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, pepper, and parsley. Mix gently with your hands or a wooden spoon until just combined. Do not overmix.
- Scoop about 2 tablespoons of the meat mixture and roll it into a ball. Place one ½-inch cube of mozzarella in the center and shape the meat around the cheese to completely enclose it.
- Repeat with the remaining meat mixture and mozzarella.
- In a 6-quart slow cooker, combine the crushed tomatoes, onion powder, garlic, Italian seasoning, sugar, salt, pepper, and beef broth. Stir until combined.
- Gently place the stuffed meatballs into the sauce in a single layer.
- Cover and cook on high for 2–3 hours or on low for 4–6 hours.
- Serve warm.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 1824kcal | Carbohydrates: 113g | Protein: 171g | Fat: 79g | Saturated Fat: 40g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 608mg | Sodium: 7265mg | Potassium: 4487mg | Fiber: 21g | Sugar: 48g | Vitamin A: 3513IU | Vitamin C: 77mg | Calcium: 1716mg | Iron: 28mg
