Ingredients

The following ingredients have 8 Servings
  • 1.5 lb. ground beef (I used 93% lean)
  • 1 large egg (beaten)
  • 2 tablespoons milk
  • 2 tablespoons grated Parmesan cheese
  • ¾ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • 2 teaspoons Italian seasoning
  • 1 log
  • 2 carrots (grated)
  • 1 small onion (finely chopped)
  • 1 red bell pepper (finely chopped)
  • 1 8 ounce package sliced mushrooms
  • 1 6 ounce can tomato paste
  • 1 cup beef broth
  • 1 cup marinara sauce (homemade or from a jar)
  • 1 teaspoon salt
  • ½ teaspoon oregano
  • ½ teaspoon basil

Instruction

  • Place vegetables (carrots, onion, bell pepper, and mushrooms) in bottom of slow cooker.
  • In a large bowl, use hands to gently combine first 8 meatball ingredients (beef through Italian seasoning). Cut mozzarella into small cubes (about ½-inch diameter). Mold meat mixture around each piece of cheese to form round balls.
  • Place raw meatballs on top of vegetables in the slow cooker.
  • In a separate bowl, combine tomato paste, broth, marinara, salt, oregano, and basil. Pour over meatballs.
  • Cover and cook on low for 4-6 hours. Give everything a good stir and serve over pasta, zucchini noodles, or in hoagie rolls!