SLOW COOKER/INSTANT POT MOZZARELLA STUFFED MEATBALLS (LOW-CARB, KETO)

by Sheryl

Slow Cooker Meatballs that are stuffed with Mozzarella are what everyone is raving about. It’s savory, juicy and so freaking delish! It’s seasoned perfectly for that superb taste! Plus, the gooey melty mozzarella cheese in every bite is just perfect. It is best served with either marinara or alfredo dipping sauce. But my kids loved it over spaghetti which is a total hit. I’ll be bringing this on our next potluck, I’m sure everyone will go crazy! And I’ll be making extra just in case. Anyway, it’s pretty easy to make and these meatballs freeze very well so you are welcome to double or triple the recipe. And it can be gluten-free! Just substitute the bread crumbs with crushed Rice Chex.

INGREDIENTS

Fresh Mozzarella, Cut into 1/2 inch cubes
1 lb ground beef
1 lb ground Italian sausage
1/2 teaspoon garlic powder
2 teaspoons salt
1 teaspoon black pepper
1 c. bread crumbs
1/4 c. fine grated Parmesan
2 eggs
1/2 c. whole milk
1/2 c. fresh parsley
1 jar of Prego Traditional sauce (or similar)

HOW TO MAKE SLOW COOKER/INSTANT POT MOZZARELLA STUFFED MEATBALLS

Step 1: In a large bowl, add the ground beef, ground Italian sausage, garlic powder, salt, black pepper, bread crumbs, eggs, whole milk, parsley, and grated Parmesan. Combine and knead the mixture until uniform.

Step 2: Roll a 1.5 inch of meat mixture into a ball.

Step 3: Press down a cube of mozzarella into the center of the meatball. Gently roll the meat to coat the mozzarella.

Step 4: Do the same for the remaining meat.

Step 5: Pour 1/3 of Prego Traditional sauce into the slow cooker.

Step 6: Place one layer of meatballs in a loosely spaced layer at the bottom of the slow cooker.

Step 7: Then, cover with pasta sauce, and carefully stack more meatballs making a second layer.

Step 8: Repeat for the remaining meatballs and sauce.

Step 9: Now, set the slow cooker to high and cook meatballs for 2-2.5 hours.

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