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Slow-Cooker Cheese-Stuffed Meatballs

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Rate this recipe 4.6/5 (18 Votes)
Slow-Cooker Cheese-Stuffed Meatballs 1 Picture

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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