Cheesy Alfredo Crock-pot Meat Balls

Italian meatballs are a staple in Adam’s family and there is a recipe that has been passed down by his Gram for years. While this is not her exact recipe, after a fun phone call with her yesterday we were inspired to make some meatballs for the week! 

I am not a big tomato person; I’ve never cared for marinara sauce or ketchup or anything of that nature (I’ve actually built up an allergic intolerance to them) so these are not super “traditional” since they are made in a completely different sauce altogether. We combined a pound of lean ground beef (because it was already in the freezer) and a pound of lean ground turkey (because it sounded healthy) and added in our jar of Italian seasonings, minced garlic, and half a package of bread crumbs. All seeming pretty typical, but we also added in mozzarella pearls we found at Walmart! 

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​After rolling the balls we placed them in a crock-pot and filled it up with Alfredo sauce until the balls were coated. Then we let them cook in the crock-pot on high for 5&½ hours. We made some bow-tie pasta to layer the Alfredo sauce and meatballs on top of the pasta and viola! They were absolutely delicious! The creamy Alfredo sauce is very rich and filling, and it was great to make them in a way even I could enjoy them.

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​Crock-pot Cheese Stuffed Alfredo Meatballs

​Ingredients:
1 lb lean ground beef
1 lb lean ground turkey
12oz bread crumbs
3 Tbsp Italian Seasoning (or to taste)
2 Tbsp minced garlic
44 - 66oz of alfredo sauce (dependent on the size of your crock pot)
1 box pasta of choice
1 package of mozzarella pearls
5 eggs beaten

Directions:

1. Place de-thawed ground beef, ground turkey, and beaten eggs in a large mixing bowl. With hands, knead the meat together and slowly add in seasonings. 
2. Add and knead in bread crumbs, you can add more if your balls are not holding together as the bread crumbs are your binder.
3. Once your mix is good to go, pick up a small handful and a mozzarella pearl. Roll the pearl in the center and make into a 1.5in ball.
4. Repeat, placing the balls in the crockpot as you finish each one. 
5. After all of the balls are made, add minced garlic and pour in alfredo sauce until it covers the balls. We used a jar of regular Prego Alfredo Sauce and a jar of Artisan 4 Cheese Alfredo Sauce.
6. Cook on high in the crockpot for 5&½-6 hours, or until meat is fully cooked through.
7. With 15 minutes remaining, make the pasta of your choice to have it hot and ready to enjoy with your meatballs.
8. This is a recipe that can be kept in the fridge and reheated beautifully, making delicious left overs!