SLOW-COOKER CHEESE-STUFFED MEATBALLS

Slow-Cooker Cheese-Stuffed Meatballs image

Nothing says "home cooking" like a good plate of meatballs. Tiny balls of fresh mozzarella are the "surprise inside" this hearty dish, which uses the slow cooker as a prep shortcut.

Provided by By Corey Valley

Categories Entree

Time 5h30m

Yield 6

Number Of Ingredients 13

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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

Steps:

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 Facts : Calories 900, Carbohydrate 84 g, Cholesterol 185 mg, Fat 4, Fiber 7 g, Protein 50 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1890 mg, Sugar 20 g, TransFat 1 g