I was not sure my family was going to enjoy these meatballs, but they LOVED them. We enjoyed them so much we had them as meatball subs, and again a few days later with spaghetti. These were really simple to make and I was going to cook them in the crockpot as directed, but I started them too late and still wanted to eat them for dinner. So I threw the uncooked meatballs in a 9x13 pan, poured a jar of spaghetti sauce over it and baked at 400 degrees for about 35 minutes or so. They were done, and my family was happy!
1½ pounds lean ground beef (I used ground turkey)
½ cup plain breadcrumbs
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried parsley
2 tablespoons milk
1½ teaspoons salt, divided
1 teaspoon black pepper, divided
1 cup ricotta cheese
½ cup Parmesan cheese
½ cup grated mozzarella cheese
1 (29 ounce) jar pasta sauce
In a large bowl combine the beef, breadcrumbs,
Italian seasoning, garlic powder, onion powder, parsley, milk 1 teaspoon salt
and ½ teaspoon black pepper. Use your hands to fully mix the seasonings with
the meat. Form the meat into 1½ - 2 inch meatballs.
In a medium bowl combine the ricotta, Parmesan,
mozzarella remaining ½ teaspoon salt and ½ teaspoon black pepper. Stir to
combine. Spoon the mixture into a large zip-top bag and
cut off the corner of the bag.
Form a well in each meatball, careful not to
push all the way through. Squeeze about a teaspoon of the cheese mixture into
the meatball and pinch the meatball closed so non of the cheese is exposed.
Pour half of the pasta sauce in the bottom of
the slow cooker. Place the meatballs on top of the sauce and top the meatballs
with the remaining sauce. Cook on low for 6 hours.
If you choose to not use the slow cooker method,
follow all the instructions as written, but use a 9x13 baking dish to cook the
meatballs at 400°F for 30 minutes.
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