Slow Cooker Cheese Stuffed Meatballs and Sauce

Ingredients 

2 lbs. of ground beef 

4 T. Parmesan cheese, freshly grated  

1 to 1 1/2 c. panko breadcrumbs 

3 lg. eggs 

1 tsp. black pepper, freshly ground 

2 cloves garlic, finely chopped 

¼ c. fresh parsley, chopped 

½ tsp dried oregano 

4 oz fresh mozzarella, divided into 12 pieces (can use mozzarella cheese sticks cut into ¼) 

3 T. olive oil 

2 (24 oz) jars of your favorite pasta sauce 

2 lbs. spaghetti, cooked al dente 

Directions 

In a large bowl combine ground beef, Parmesan, eggs, salt, pepper, garlic, basil, parsley and dried oregano.  Add breadcrumbs ½ cup at a time until mixture is not too wet and can be formed into balls easily.  Form into 12 balls using your thumb to press a hole into the center.  Insert a piece of the fresh mozzarella into the hole and close the hole by pushing the meatball mixture around it to secure the mozzarella inside each ball.  Heat a large saucepan with olive oil over med. heat.  Add meatballs and cook until browned.  With slotted spoon, transfer meatballs into crock pot.  Pour tomato sauce over the meatballs and cook on low for approximately 5 hours.  Serve stuffed meatballs and sauce over spaghetti. 

Recipe by:  Patty Moore