Slow-Cooker Cheese Stuffed Meatballs
By CandyH
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 (or your favorite Marinara recipe)
- 12 oz. uncooked spaghetti
Details
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.
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!
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