Slow-Cooker Cheese-Stuffed Meatballs
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Ingredients
- 2 lb ground beef
- 1/2 cup 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
Details
Adapted from bettycrocker.com
Preparation
Step 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.
In 10- to 12-inch skillet, heat oil over medium-high heat. Add meatballs; cook just until browned on all sides.
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.
Cover; cook on Low heat setting 5 to 6 hours.
When about 15 minutes are left, cook and drain pasta as directed on package. Serve meatballs and sauce over cooked spaghetti.
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