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Slow-Cooker Cheese-Stuffed Meatballs

  • Prep 30 min
  • Total 5 hr 30 min
  • Servings 6

Nothing says "home cooking" like a good plate of meatballs. Tiny balls of fresh mozzarella are the "surprise inside" this hearty dish, which uses the slow cooker as a prep shortcut. MORE + LESS -

Ingredients

2
lb lean (at least 80%) ground beef
1/2
cup Progresso™ Italian style bread crumbs
1/4
cup grated Parmesan cheese
1
teaspoon salt
1
teaspoon crushed dried basil leaves
1/4
teaspoon pepper
1
teaspoon Worcestershire sauce
2
cloves garlic, minced
2
eggs
8
oz small fresh mozzarella balls
3
tablespoons olive oil
2
jars (25 oz each) tomato pasta sauce
12
oz uncooked spaghetti

Steps

Hide Images
  • 1
    In large bowl, mix beef, bread crumbs, Parmesan cheese, salt, basil, pepper, Worcestershire sauce, garlic and eggs. Shape into 14 to 16 (2-inch) meatballs. Press 1 small mozzarella ball into center of each meatball, sealing it inside.
  • 2
    In 10- to 12-inch skillet, heat oil over medium-high heat. Add meatballs; cook just until browned on all sides.
  • 3
    Pour 1 jar of the pasta sauce into 3- to 4-quart slow cooker. Carefully place browned meatballs over sauce. Pour second jar of pasta sauce over meatballs.
  • 4
    Cover; cook on Low heat setting 5 to 6 hours.
  • 5
    When about 15 minutes are left, cook and drain pasta as directed on package. Serve meatballs and sauce over cooked spaghetti.

Expert Tips

  • Don't have spaghetti on hand? Any of your favorite pastas would work great with this recipe.
  • Use any leftovers for meatball sandwiches the next day!

Nutrition Information

No nutrition information available for this recipe

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