• 1 pound ground beef
• 1 cup bread crumbs
• 1 egg + 1 egg yolk
• 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
• 1 teaspoon onion powder
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• � teaspoon black pepper
• 3-4 mozzarella cheese sticks (string cheese)
• marinara or alfredo sauce, for dipping

1. Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.
2. Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Combine.
3. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole. Place inside a greased slow cooker and repeat with remaining meat and cheese.
4. When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that's okay.
5. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara. Enjoy!

*For a quicker method, the meatballs can be baked. Follow directions to make meatballs, but instead of placing in the slow cooker, place meatballs 1 inch apart on a greased baking sheet and bake at 400 for 15-20 minutes until browned and cheese is melty.