1In a large mixing bowl combine ground beef, ground pork, parmesan, eggs, salt, pepper, garlic, basil, parsley and dried oregano. Add bread crumbs 1/2 cup at a time until mixture is not to wet and can be formed into balls easily.
Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the fresh mozzarella into the hole and close the hole by pushing the meatball mixture around it to secure the mozzarella inside each ball.
2Heat a large saute pan over medium heat and drizzle olive oil into it.
Add meatballs and cook until lightly browned. Don't overcook. (4-5 minutes) on low to medium heat.
Using a slotted spoon, transfer meatballs into a slow cooker.
3Pour red sauce over the meatballs and cook on LOW for approximately 5 hours.
Serve the stuffed meatballs and sauce over spaghetti.