Slow Cooker Cheese Stuffed Meatballs by Paula Deen

1# ground beef
1# ground pork
4T parmesan cheese
1 to 1 1/2 c. Italian bread crumbs
3 large eggs
1 tsp salt
1/2 tsp pepper
2 cloves garlic
1T basil
1/4 c parsley
1/2 tsp oregano
4 oz mozzarella, divided into 12 pieces
3T olive oil
2 jars of spaghetti sauce

In a large mixing bowl, combine ground beef, ground pork, Parmesan, eggs, salt, pepper, garlic, basil, parsley and oregano. Add bread crumbs 1/2 cup at a time until mixture is not too wet and can be formed into balls easily. Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the mozzarella in the hole and close the hole by pushing the meatball mixture around it. Cook meatballs in oil until just browned. Transfer meatballs to slow cooker and pour spaghetti sauce over meatballs. Cook on low for approximately 5 hours. Serve with sauce over spaghetti noodles.

**This was the best meatball recipe I have tried. I think the ground pork made the difference because the meatballs were much more moist. I tried using mozzarella string cheese inside the meatballs but I would recommend buying fresh mozzarella instead as it is softer. This makes a large meal.