Monday, July 10, 2017

SlowCooker Pizza Meatballs


2 1/4 lb lean (at least 80%) ground beef
1 egg, slightly beaten
3/4 cup Progresso™ Italian style bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz mozzarella cheese, cut into 1/2-inch cubes
2 jars (28 oz each) pizza sauce
Olive oil
2 (6 oz) cans Pillsbury™ Grands!™ Jr. Golden Homestyle™ refrigerated buttermilk biscuits

How to make it:

Line large cookie sheet with sides with cooking parchment paper or foil.
In large bowl, thoroughly mix 2 1/4 lb lean (at least 80%) ground beef, 1 slightly beaten egg, 3/4 cup Progresso™ Italian style bread crumbs, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper with hands. For each meatball, shape about 1 1/2 tablespoons beef mixture into a ball, flatten into small patty, place 1 cube (1/2 inch) mozzarella cheese in center, then shape beef around cheese to fully enclose. Reshape into a ball; place on cookie sheet. Repeat with remaining beef mixture and cheese cubes.
Pour 1 jar (28 oz) pizza sauce into slow cooker. In 10- or 12-inch skillet, heat about 2 tablespoons olive oil over medium-high heat just until oil begins to smoke. Sear about 8 meatballs at a time by cooking just 1 to 2 minutes on each side. After each batch is browned, place in slow cooker.
Once all meatballs are seared and placed in slow cooker, top with remaining 1 jar (28 oz) pizza sauce. Cover; cook on Low heat setting 6 to 8 hours.
When meatballs are finished cooking, keep slow cooker on “Warm” or lowest heat setting while preparing biscuit bowls. Heat oven to 375°F. Turn 12-cup muffin pan over; lightly spray backside with cooking spray. Separate 1 can (12 oz) Pillsbury™ Grands! Jr.™ Golden Homestyle refrigerated buttermilk biscuits into 10 biscuits. Shape each biscuit over upside-down muffin cup.
Bake 10 minutes or until golden brown. Cool biscuit cups on pan; remove from muffin cups. Serve meatballs inside biscuit bowls.


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