Slow Cooker Mozzarella Stuffed Turkey Meatballs Food

EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY

Steps:

• Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
• Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
• Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
• Place meatballs in slow cooker and submerge in sauce.
• Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
• Serve by itself or over pasta.
• Enjoy!

MOZZARELLA STUFFED TURKEY MEATBALLS

Steps:

• pre-heat over to 400F degrees.
• cut mozzarella cheese into very small cubes.
• mix breadcrumbs (I use pepperage farms herb crusted stuffing mix) and cayenne pepper in large bowl.
• add 1 egg and minced garlic to breadcrumbs.
• fold in ground turkey.
• may need to add more breadcrumbs to desired texture.
• roll meatballs to about 1 inch size.
• make hole in each meatball and add small cube of mozzarella cheese to middle, then pinch meat around and roll to fully cover cheese.
• Place on lighty greased baking pan.
• bake at 400F degrees for 15-20 minutes, or until meatballs fully cooked.

MOZZARELLA-STUFFED MEATBALLS

Steps:

• Grate the bread into coarse crumbs on the large holes of a box grater; put in a large bowl. Add the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the beef, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper; mix until just combined. Shape the meat mixture into 18 meatballs, working a piece of mozzarella into the center of each and making sure it?s completely covered. Refrigerate for at least 2 hours or up to overnight.
• Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat half of the oil in a large nonstick skillet over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally and adding the remaining oil as needed, until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned.
• Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally, until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.

SLOW-COOKER CHEESE-STUFFED MEATBALLS

Steps:

• In large bowl, mix beef, bread crumbs, Parmesan cheese, salt, basil, pepper, Worcestershire sauce, garlic and eggs. Shape into 14 to 16 (2-inch) meatballs. Press 1 small mozzarella ball into center of each meatball, sealing it inside.
• In 10- to 12-inch skillet, heat oil over medium-high heat. Add meatballs; cook just until browned on all sides.
• Pour 1 jar of the pasta sauce into 3- to 4-quart slow cooker. Carefully place browned meatballs over sauce. Pour second jar of pasta sauce over meatballs.
• Cover; cook on Low heat setting 5 to 6 hours.
• When about 15 minutes are left, cook and drain pasta as directed on package. Serve meatballs and sauce over cooked spaghetti.

MOZZARELLA STUFFED SLOW COOKER MEATBALLS RECIPE - (3.7/5)

Steps:

• Add all ingredients EXCEPT Mozzarella and pasta sauce into large bowl. Knead to combine until uniform. Spoon a 1.5 inch ball of meat mixture and roll into a ball. Press 1 cube of mozzarella into center of meatball and roll meat to surround the cube. Repeat with remaining meat and cubes. Pour 1/3 jar into Slow cooker, evenly coating bottom of insert. Add meatballs in single, loosely spaced layer in slow cooker. Cover with pasta sauce, stack more meatballs in second layer. Add more sauce and meatballs. Set slow cooker to High for 2-2.5 hours

MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs.
• Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.