With school in full swing, I’m looking for easy meals that I can prepare in a minimal amount of time. Using the slow cooker seems like a no-brainer, and these cheesy meatballs will cook the day away, making the house smell fantastic and dinner ready to go when you are. You can increase the spiciness if you like by upping the crushed red pepper, but tread lightly if your kids have sensitive tastebuds. If you can’t find little mozzarella balls (called bocconcini), no worries. Just buy a ball of mozzarella and cut it into 1″ pieces. The cheese is what makes kids go crazy!
Italian Stuffed Pork Meatball Sandwich
Servings: 4 to 5
- 1 pound ground pork, lean
- 2 eggs, lightly beaten
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 cup breadcrumbs
- 1 cup fresh mozzarella balls, about 12 to 15 (small)
- 1 28-ounce jar marinara sauce
- Submarine-style buns
In large bowl, combine whisked eggs, garlic powder and red pepper flakes. Add ground pork and breadcrumbs and mix together until evenly combined.
Form ground pork mixture into meatballs, each about the size of a golf ball.
Insert mozzarella ball in center of each meatball, taking care to re-form meatball around cheese once it’s been added. (The cheese should not be visible so that it stays put and doesn’t leak out.)
Place marinara sauce in bottom of slow cooker and add meatballs on top.
Turn slow cooker on and cook over high heat for 6 hours or low heat for 8 hours. If you can, carefully rotate meatballs after half the cooking time so they cook evenly.
To serve, place three meatballs plus sauce in submarine bun.
Quick Tip: Try substituting regular breadcrumbs with equal amounts of panko bread crumbs, or any kind of pasta or red sauce available.
Adapted from the National Pork Board