Twisted Italian meatballs earn their name with surprises at every turn. With four kinds of meat, a gooey mozzarella center, and a bold sauce made from marinara and chunky salsa, these slow-cooked meatballs are a flavor-packed twist on a classic.
Instructions
1
Mix and shape the meatballs
2
In a large bowl, combine the finely diced prosciutto and salami, chopped onion, minced garlic, beaten eggs, salt, Greek seasoning, basil, panko and grated Parmesan. Crumble the ground beef and Italian sausage over the mixture, and mix lightly but thoroughly, stopping as soon as everything is combined to keep the meatballs tender. Divide the mixture into 15 portions and gently shape each one around a mozzarella pearl, sealing the cheese inside. Editor’s Tip: If the meat mixture feels sticky, lightly oil your hands to make shaping easier.
3
Layer and slow-cook
4
Spread half each of the marinara and salsa in the bottom of a 6-quart slow cooker. Nestle the meatballs into the sauce in a single layer, then pour the remaining marinara and salsa over the top. Cover and cook on low for about 6 hours, or until a meat thermometer inserted into the center of a meatball reads 160°F.
5
Add cheese and serve
6
Sprinkle the shredded mozzarella over the meatballs, then cover the slow cooker and cook for about 15 minutes longer, until the cheese is melted and gooey. Serve the meatballs and sauce over hot cooked pappardelle with extra grated Parmesan, if desired.
