The big game is right around the corner and it’s time to think about what you are going to serve. I’ve teamed up with Braswell Farms to share one of my favorite recipes for the big game. Sure you can serve the chips and dips but this will be a HUGE crowd pleaser AND is very easy to make ahead!
Slow Cooker Mozzarella Stuffed Meatballs
Start by making the sauce. Turn Crockpot to high and combine the following ingredients:
2 cans of crushed or chopped tomatoes (28oz cans)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. oregano
1 sprinkle of salt and pepper to taste
(You can add fresh garlic and basil if you prefer. Garlic- 2 cloves chopped and Basil- 3 leaves sliced)
Cook for 30 minutes, stirring occasionally. You could also use 2 jars of pre-made sauce but it does need to heat up before you add the meatballs.
Meatballs: (Make 14-15 meatballs)
2 lbs. meatloaf mix (beef, veal pork) or 1 lb. of beef, 1/2 lb of veal and 1/2 lb. of ground sausage
1 lb. mozzarella cheese (block)
1/4 cup breadcrumbs
1/4 cup Parmesan cheese
1/2 tsp. garlic
1/2 tsp. basil
cup of water
Combine all ingredients into a bowl except the mozzarella and water.
Chop mozzarella into cubes. You can use mozzarella sticks (5 total) but I prefer to use a block mozzarella.
After you have all the mozzarella chopped, start making the meatballs. As you start to combine the meatball mix, add a splash of water. You may need one more splash just to help it come together.
Take a small handful of meatball mix in your hand. Push the block of the mozzarella into the middle and wrap the mix around it. Roll in between your hands to make sure the ball is smooth and no mozzarella is showing.
After you have all the meatballs ready you can place them into the sauce. Give them a gentle stir to ensure the sauce covers all the meatballs. Set a timer for 2 hours. Stir the meatballs occasionally but be careful!
When your two hours is up, you can taste test your meatball!
You can serve them in a roll or over pasta! Enjoy!