Beef Crock Pot Meatballs

recipe from Maureen B.

Ingredients:
1 lb. ground beef
1 lb. hot Italian sausage
1/2 tsp. garlic powder
2 tsp. salt
1 tsp. black pepper
1 cup bread crumbs
1/4 cup parmesean cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley
mozzarella (or 5 sticks mozzarella string cheese)

Cut low moisture mozzarella cheese into 3/4 inch cubes. Store in fridge while preparing the meat.

Mix all above (except cheese) in large mixing bowl. Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it to form new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce. Cook on high for 2-2.5 hours.

Makes about 28-30 balls. Serve with pasta and garlic bread.

Turkey Meatballs

(From Cooking Light Magazine)

Ingredients:
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup dry breadcrumbs
1/4 cup chopped fresh basil
1/4 teaspoon pepper
1/4 teaspoon salt
1 lb turkey meat


Instructions:
Preheat oven to 375
Combine 1 lb ground turkey breast with all ingredients in a bowl then shape into about 18 meatballs ( I think I usually get 24) This works great in my Kitchenaid Stand Mixer!!
Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add meatballs and brown on all sides.
Remove meatballs from skillet and transfer to a broiler pan (I use a regular cookie sheet with a rim) coated with cooking spray and bake for 15 minutes or until done.


To Freeze:
Follow cooking directions, then allow meatballs to cool to room temperature. Place on a baking sheet, making sure they don't touch one another, and place in freezer for one hour. Next, transfer meatballs to an airtight container, and store in freezer. Thaw meatballs in fridge, then bake at 375 for 20 minutes or until heated.