Slow-Cooker Cheese-Stuffed Meatballs

By Blondie

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

Details

Servings 1
Cooking time 330mins
Adapted from bettycrocker.com

Preparation

Step 1

1 In large bowl, mix beef, bread crumbs, Parmesan cheese, salt, basil, pepper, Worcestershire sauce 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.