1 1/2 lbs. ground beef
1 tsp. onion powder
1 c. panko breadcrumbs (Japanese breadcrumbs)
1 1/2 tsp. freshly chopped garlic
1 tsp. Worcestershire sauce
Salt and pepper to taste
Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
8 oz. mozzarella cheese, cut into 1/4-inch cubes
2 or 3 (15-oz.) cans tomato sauce
1 (15-oz.) can crushed tomatoes
Italian seasoning to taste
1 chopped medium onion
1 1/2 tsp, fresh chopped garlic
Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper.
In large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls.
Push into the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Bake in oven until browned, about 15 to 20 minutes. If cheese cube that was used is too big, it will melt out of the meatball.
In crock pot, on medium heat, add tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while meatballs cook. Add meatballs once they are done cooking. Serve with toothpicks. Sauce can be heated on stovetop.