Stuffed Italian Meatballs
December 15, 2020 • 0 comments
Ingredients
- (2 lb) Ground Beef
- (2-3 Tbsp) Garlic, minced
- (2 Tbsp) Italian seasoning
- (1 tsp) Salt
- (1/4 tsp) Black pepper
- (2) Soy-Free Eggs
- (30, 1/2 inch cubes) Sharp Cheddar Cheese - 20 oz
- (2, 15oz cans) Tomato sauce
Directions
In large bowl, mix everything but the cheese. Roll mixture into golf-ball sized balls. There should be about 30 of them, give or take.
Take a piece of cheese and press it into the middle of a meatball. Fold and smoosh the meatball around the cheese until it’s covered completely. Roll in your hands to round it out. Repeat until all meatballs are filled.
Cover bottom of Instant Pot or slow-cooker with sauce. Place a layer of meatballs on top and cover with sauce. Add remaining meatballs and cover with remaining sauce.
For the slow cooker:
I use this slow cooker.
Cook on low for 6-8 hours, depending on your slow-cooker.
For the Instant Pot:
I use the Instant Pot Duo 6 quart 7-in-1.
*Note from the author: I stuffed these meatballs with little chunks of cheddar cheese, but you can feel free to play around with other cheeses. Mozzarella would be equally as delicious, and maybe slightly more Italian. Pepper Jack would be fun too, if you like spicy! Or you can even leave the cheese out, if you’re dairy-free. The meatballs are just as tasty either way!
