Slow-Cooker Cheese-Stuffed Meatballs

Slow-Cooker Cheese-Stuffed Meatballs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lb ground beef

  • ½

    cup Italian style bread crumbs

  • ¼

    cup grated Parmesan cheese

  • 1

    teaspoon salt

  • 1

    teaspoon crushed dried basil leaves

  • ¼

    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

Directions

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.


Nutrition

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