Mozzarella Stuffed Meatballs

Mix the bread crumbs, salt, pepper, Worcestershire sauce, egg, milk, and parsley in a small mixing bowl. Add to the ground beef until just incorporated; do not over-mix. Using a metal spoon, scoop out mixture in the size of the meatballs you’d prefer. Before forming into a ball, place a small amount of mozzarella cheese in the middle and form the ball around so that all of the cheese is completely covered. You now have three cooking options—choose whichever works best with your time frame.

1. Cook the meatballs and sauce in a crock pot on low for 6-7 hours.

2. 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.

3. Brown the meatballs until almost completely cooked, place the meatballs on a foil-covered baking pan, and bake for approximately 8 minutes at 350 degrees.

Serve over pasta of choice. Yum, yum, yum and SO easy! I think hiding the mozzarella inside the meatball was great. It kept it super moist and really, can you ever have too much mozzarella?

Note: this recipe is for the meatballs only. Serve with your favorite tomato sauce, or as is if cooking with the 3rd method.