Slow Cooker Italian “Stuffed” Meatballs
½ cup milk
2 lb. Cremer’s lean ground beef
1 lb. hot Italian sausage
1 ¼ cups Italian Seasoned breadcrumbs
½ cup shredded Parmesan cheese
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
1 tablespoon dried parsley
2 teaspoon salt
½ teaspoon pepper
1-2 cloves of garlic, minced
1 lb. block mozzarella cheese, cut into small cubes
2 (24 oz.) jars marinara sauce
1 14.5 oz. can diced tomatoes
1 box Spaghetti, cooked according to package directions.
Spray a large slow cooker with cooking spray.
In a large bowl, whisk together milk and eggs until combines. Add the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, thyme, oregano, basil, parsley, salt, pepper and garlic; stir with a wooden spoon or mix with fingers until well combined. Shape mixture into 1 to 2-inch meatballs. Insert a small cube of mozzarella cheese into center of meatball and seal tightly. In a large slow cooker, pour some of the marinara sauce and diced tomatoes in the bottom of slow cooker. Add meatballs in layers, topping each layer with more marinara sauce and more diced tomatoes. Cover and cook on low 5-6 hours, or until internal temperature of meatballs reaches 160-degrees F.
Serve atop cooked pasta.