Gently stir the meatballs into the sauce, coating them evenly. Add the meatballs back into the pan with the sauce.Stir well and bring to a simmer, stirring continuously. Add the BBQ sauce to the pan with water.Don't discard them! These browned bits from the meatballs will offer great flavor to the sauce! While the water simmers, carefully scrape the bottom of the pan. In the same skillet, heat the water over medium heat. All meatballs should be removed from the pan after they are browned. Once browned, place on a new, clean plate off to the side. In a large skillet over medium heat, add olive oil and carefully place about half the meatballs in the skillet.Transfer them into a slow cooker with sauce, and cook on low for 2-4 hours. Bake at 375F heated oven for 15 minutes to brown meatballs. Stuff: Take a golf-ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Step 7: Transfer to a slow cooker and pour jar of spaghetti sauce on top. Step 6: Broil on high for 5-7 minutes or until the outside of the meatballs are golden brown. Flatten each meatball and add a piece of cheese to each. Step 5: Roll turkey into 1 inch balls around one piece of cheese and place on a greased cookie sheet. Repeat this step with the rest of the mixture. Using your double tablespoon cookie scoop, scoop meatballs onto a parchment-lined baking sheet. Scoop one tablespoon of the meatball mixture and roll it into a ball.Add in the ground beef and mix all ingredients together until well combined. Brown the meatballs slightly, leaving a pink/red center, then place in the crock pot with sauce and cook on low for 5-6 hours. In a large bowl, combine the breadcrumbs, salt, pepper, garlic powder and egg.Place inside a greased slow cooker and repeat with remaining meat and cheese. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Gently push a piece of chilled mozzarella into the middle of the meatball. Pour half a jar of Bertolli into the bottom of your slow cooker, then place 6 to 8 meatballs over the sauce. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Stuff each meatball with a mozzarella cube. Set the meatballs to the side and chop up the mozzarella cheese into 1-inch cubes. Once the ingredients are mixed together, make your meatballs. 2 jars Bertolli Balsamic Vinegar and Caramelized Onions (So delicious!)Ĭombine all the ingredients except the sauce and mozzarella in a large bowl and mix well.It’s pretty awesome!ĭo you see that cheese oozing out of the meatball? Pure heaven! When removing the meatballs, cut into one to ensure that the turkey is cooked and the cheese is melted. Cover the slow cooker and cook on low for four hours. Slowly fold the meatballs into the sauce.
#SLOW COOKER MOZZARELLA STUFFED MEATBALL EYEBALLS FREE#
If you aren’t familiar with Ibotta, it’s a FREE app that gives you rebates on groceries. Gently stir the tomato sauce without breaking apart the meatballs. You’ll notice that this recipe takes a lot of ingredients, so make you check Ibotta for any discounts. Everyone in my family loved them (even my picky six-year-old).Īll you mama’s out there know that’s a HUGE win! I’m so happy I decided to make these as they were absolutely delicious. However, I came across a video on stuffed meatballs and I was drooling! They looked amazing, so I decided to do my own spin on them. My family absolutely loves meatballs and it’s something that I hardly ever make.
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