crock pot meatballs

These meatballs are packed with Italian flavor and stuffed with ooey, gooey mozzarella cheese. Serve them with your favorite marinara sauce.

Mozzarella Stuffed Italian Meatballs

mild Italian sausage

beef

garlic powder

salt

Parmesan cheese

eggs

Italian seasoning

panko breadcrumbs

mozzarella string cheese, cut into 1/4" slices

marinara sauce

Parmesan and minced parsley, for garnish

Preheat the oven to 425°.

In a large bowl, combine the Italian sausage,...

In a large bowl, combine the Italian sausage, ground beef, salt, cheese, eggs, Italian seasoning, and breadcrumbs. Mix well (your best bet is to use clean hands).

Grab a couple of tablespoons of the mixture...

Grab a couple of tablespoons of the mixture and form into a ball around one of the slices of string cheese. Roll into a ball.

Place on a large baking sheet. Repeat with...

Place on a large baking sheet. Repeat with remaining meat and cheese.

Bake in preheated oven for 20-25 minutes, or...

Bake in preheated oven for 20-25 minutes, or until the meatballs are brown and cooked through.

Serve immediately with marinara sauce, or pour marinara...

Serve immediately with marinara sauce, or pour marinara sauce into the slow cooker with the cooked meatballs, and keep on warm until ready to serve. Top with more Parm and parsley before serving.

https://www.youtube.com/watch?v=2P6W9fTeugc

FOR THE RECIPES: http://wp.me/p1WfBa-7fD

Cocktail meatballs are the perfect holiday appetizer! Learn how to make them and pick your favorite flavor: Sweet and Sour, Mozzarella Stuffed Italian, or Spicy Sticky Thai! Or all three!

Crock-Pot® Swing and Serve Slow Cooker: http://amzn.to/2gLUAsA

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Slow Cooker Cocktail Meatballs 3 Ways

Slow cooker Italian meatballs are a comforting meal made with ease! Tender meatballs simmered in a rich tomato sauce and served with spiralized noodles.

Slow Cooker Meatballs with Spiralized Noodles

breadcrumbs (traditional

parmesan cheese (shredded)

onions

Italian parsley leaves (minced)

onion powder

oregano (dried)

garlic (cloves, minced)

black pepper

olive oil (plus 1 tablespoon)

tomatoes (canned San Marzano recommended)

tomato paste

zucchini (about 8 cups spiralized)

Preheat oven to broil. Line a large sheet pan with foil and grease with cooking spray or olive oil. Set aside.

In a medium-sized bowl combine ground beef, egg, breadcrumbs, Parmesan cheese, 2 tablespoons minced onion, minced parsley, onion powder, oregano, 1 teaspoon minced garlic (use the rest for the sauce), ½ teaspoon black pepper, and 1 teaspoon salt.

Roll meatball mixture into 2 tablespoon-sized balls, about 12 to 13 meatballs. Evenly place onto the greased sheet pan. Broil in the center of the oven for 10 minutes, until lightly browned. Meanwhile, make the tomato sauce.

In a microwave-safe bowl add ½ cup minced onions, ¼ cup olive oil, remaining minced garlic, and tomato paste. Stir to combine. Microwave for 2 minutes. Stir and microwave another 1 minute. Add mixture to the slow cooker.

Add a 56-ounce can of crushed tomatoes and 2 teaspoon salt to slow cooker. Stir to combine.

Turn slow cooker to HIGH setting and set for 2 hours. Add broiled meatballs and submerge into the sauce. Cover and do not remove the lid until cooking is complete. You can also cook on LOW setting for 4 to 5 hours.

Once the meatballs are done cooking, taste the sauce and season with more salt and pepper as needed. Meanwhile, prepare the zucchini and squash noodles.

Spiralize zucchini until you yield about 8 cups of cut noodles. About 10 minutes before you are ready to serve, cook the vegetables.

Heat a large saute pan over medium heat. Add 1 tablespoon of olive oil and allow to heat. Add zucchini and saute for about 5 to 6 minutes, or until crisp-tender, not soggy. You want the noodles to hold some shape. Season with salt and pepper as desired.

Serve vegetable noodles into bowls. Top with meatballs, and garnish with Parmesan cheese and basil if desired.

Crock Pot Meatballs - Meatballs simmered in a slow cooker in pasta sauce for hours, infusing the sauce with rich meaty flavor. Perfect for spaghetti, meatball subs, sliders, or a meatball appetizer.

Crock Pot Meatballs Recipe

yellow onion (-finely diced)

bread crumbs

parmesan cheese

flat-leaf parsley

(45 oz.) jar traditional pasta sauce

In a large bowl, beat the egg with a fork. Add the onion, bread crumbs, parmesan, parsley, garlic powder, salt, and pepper. Stir to combine.

Add the ground beef to the bowl with the bread crumb mixture. Mix with your hands until combined.

Pack and roll out 24 meatballs, using the palms of your hands. Meatballs should be slightly larger than a tablespoon.

Spray a large slow cooker with cooking spray. &nbsp;Place the meatballs in an even layer in the slow cooker. &nbsp;Pour the pasta sauce over the meatballs.

Cover and cook on low for 5-6 hours. If there is grease on top of the sauce after cooking, use a spoon to skim it off. Then, gently stir the sauce and meatballs. Serve warm.

https://content.jwplatform.com/videos/IXx7BS1s.mp4

Easy recipe for meatballs cooked right in the slow cooker.

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Top 3 crock pot meatballs recipes from across the web

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Top Tags

Mozzarella Stuffed Italian Meatball...

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The most viewed crock pot meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine