Mozzarella Stuffed Meatballs


Crockpot Meatballs stuffed with Mozzarella 

INGREDIENTS 

- 1 lb. ground beef.
- 1 cup panko.
- 1 egg.
- 1 egg yolk.
- 2 tsp garlic powder.
- 1 tsp onion powder.
- 1 tbsp italian seasoning. 
- 1 tsp salt.
- 1 tsp pepper.
- Mozzerella cheese (sticks, sliced, whole)
- Marinara sauce. 

RECIPE

- In a large bowl, combine ground meat with panko, egg, egg white, and dry seasonings.
- Take 2 heaping tbsp of meat and roll it in a ball. 
- Take 2 slices of fresh mozzerella and stuff the center of the meatball. 
- Smooth meat over the cheese again and make a nice round shape. 
- Repeat.
- Spray a slow cooker with cooking spray.
- Place each meatball on the bottom of the cooker.
- Cook on high for approximately 1/2 hours. 
- Top with marinara sauce.

Eat it with your favorite pasta or all by itself.

DELIZIOSO!

Popular posts from this blog

LEMON RICOTTA AND PASTA

INGREDIENTS - 1/3 cup toasted pine nuts - 1 lb of tube pasta - 1/3 cup fresh chopped parsley - 2 cloves of smashed garlic - 1 tsp dried oregano  - 1/2 tsp dried thyme - 1 and 1/2 cup of thawed frozen peas plus 1/2 cup of peas - 15 oz of part skim ricotta  - 1 tbsp lemon zest - 3 tbsp lemon juice - 1/4 cup EVOO  - 1/2 cup grated parmesan  - salt and pepper - red pepper flakes  - drizzle EVOO RECIPE - In a small skillet, toast the pine nuts over medium heat.   - Stir them constantly or they will burn. - Once the pine nuts are golden and fragrant, remove to a plate and set aside.  - Fill a high sided pan or pot with water and add 1 tbsp of salt. Add the pasta and cook according to the box directions. - When the pasta is al dente, drain in a colander and return to the same pot. Drizzle with a tbsp of olive oil and stir. - Meanwhile, make the ricotta pea sauce. In a food processor or blender, add garlic and parsley. Add oregano and thyme, and pulse or ...
Read more

Bolognese Sauce with Pasta

INGREDIENTS - 1  t bsp olive oil - 1/2 medium   yellow onion, finely diced - 1  large   carrot, finely diced - 1 1/2 ribs   celery, finely diced - 4 oz white mushrooms, finely diced - 1 1/2  cloves   garlic, minced - 1/2 lb  ground beef  - 1/2 lb ground pork - 2  oz  pancetta, diced - 1/2 tsp kosher salt, plus more to taste - 1/8 tsp  black pepper - pinch of chili flakes - grated nutmeg - 3   oz  tomato paste - 1/4  cup   white wine - 14 oz can  crushed tomatoes - 1 bay leaf - 1/2 cup   beef broth - 1/8 cup heavy cream - 1/8 cup fresh flat leaf parsley, chopped - 1/2 lb. pappardelle pasta, cooked - parmesan cheese RECIPE - Heat the oil in a large pot or Dutch oven over medium heat. - Add the onions, carrots ,celery, and mushrooms. Cook 7 minutes, stirring occasionally. Add the garlic and stir for another minute until fragrant.   - Add in the ground beef, ground pork and pan...
Read more

Creamy Basil Pesto Chicken Pasta

Image
INGREDIENTS -  10   oz  grape tomatoes  (sliced in half - 4   tbsp olive oil - 3   cloves  garlic,  minced - 2 large chicken breasts - 1/4  tsp salt - 1/4 tsp black pepper - 1/4 tsp paprika  - 8   oz   pasta - 1/4 cup basil pesto - 1/4 cup half and half - 1/4  cup   pine nuts - Red pepper flakes Recipe - Preheat oven to 400 F.  - Toss cherry tomatoes with 2 tbsp of olive oil and minced garlic.  - Spread on a baking pan. Roast for 20 minutes. - Slice each chicken breast in half horizontally to make 2 thin breasts. Dry them with paper towels.  - Season them with salt, pepper, and paprika. - Heat 2 tbsp of olive oil on medium-high heat in a large skillet until hot.  - Add chicken and cook for about 5 minutes per each side until it's cooked through and reaches 165 degrees. - Remove chicken to a plate and keep warm. - Bring a pot of water to boil. Cook pasta according to package instructions...
Read more