Ricotta and Cheddar Stuffed Meatballs

• Mix together the mince meat, garlic and onion powder, paprika, salt/pepper, breadcrumbs, egg, oregano and basil until combined well.
• Using your hands make a patty out of a small portion of the meat mixture, approximately the size of your palm if not a tiny bit bigger.
• In a separate bowl mix together the Ricotta Cheese, Parmesan Cheese, Parsley, Salt/Pepper and Cheddar Cheese.
• Place a small amount of the cheese mixture (a heaped teaspoon) in the middle of each meat patty and fold to create a meatball. If there are cracks in the outside of the meatballs, try to rub them over with your finger. This will help to prevent them from cracking open during cooking.
• Dice the Onion/Mince garlic and brown in a pan before transferring to the Slow Cooker. Add the Pasta Sauce, Tinned Tomatoes, Sugar, Salt/Pepper and any other ingredients you would like in your sauce. I also added a cup of water at this stage to make sure there was enough sauce to cover two layers of meatballs.
• Once the sauce is in the Slow Cooker, Lightly grease a pan and brown the meatballs. Use a spoon to lightly flick the meatballs over when needed.
• Transfer meatballs to the Slow Cooker carefully. I get two layers out of this recipe. Cover with lid.
• Cook on Low for 6 hours.

Notes

• I find it is easier to make all the patties prior to stuffing the meatballs with the cheese. I am then able to grab a patty, put the cheese mixture into the middle and mold the patty into a ball around the cheese at a faster pace than if i were to do it all one by one.
• Served with Mash Potato but could be served with Salad, Pasta, Rice etc.