Italian Stuffed Pork Meatballs

By therman

Tyler Florence

Ingredients

• 1 lb. lean ground pork
• 2 eggs, whisked
• 1 tsp. garlic powder
• 1 tsp. red pepper flakes
• 1 c. breadcrumbs
• 1 c. small fresh mozzarella balls, about 12 to 15
• 26 oz. jar tomato sauce
• Kosher salt and freshly cracked black pepper
• Submarine-style buns

Preparation

Step 1

1.Combine whisked eggs, garlic powder and red pepper flakes in large bowl. Add ground pork and breadcrumbs and mix until evenly combined. Form mixture into meatballs the size of a golf ball. Insert mozzarella ball into center of each meatball so cheese is not visible.
2.Spread tomato sauce on bottom of slow cooker and top with meatballs. Turn slow cooker on and cook over high heat for 6 hours or low heat for 8 hours. After half the cooking time, carefully rotate meatballs to ensure even cooking.
3.To serve, place three meatballs and sauce in submarine bun.