in a separate bowl, mix ricotta cheese with all seasonings and set aside
8 oz. ricotta, 1 tbsp. minced garlic, 1 tbsp. Italian seasoning, ½ tsp. salt, ¼ tsp. pepper
spray slow cooker with non-stick spray or insert slow cooker liner
non-stick spray of choice
cover bottom of slow cooker with a thin layer of sauce
5 cups marinara sauce
cover with a layer of kale, if using
2 cups fresh kale, roughly cut (optional)
place a layer of meatballs on top of kale (or sauce)
2 lbs. mini meatballs, frozen and fully cooked
spread a layer of ricotta mixture over kale
5 cups marinara sauce
cover with another layer of sauce
5 cups marinara sauce
place a layer of meatballs on top of sauce
2 lbs. mini meatballs, frozen and fully cooked
place mozzarella pears in between meatballs
8 oz. fresh mozzarella pearls
cover with a layer of sauce.
5 cups marinara sauce
place lid on slow cooker and cook on low until internal temperature of meatballs is 165°F
20 minutes prior to serving. top with 1 cup or more shredded mozzarella. Replace lid and allow mozzarella to melt.
1+ cup shredded mozzarella