Best Slow Cooker Cheese Filled Salsa Meatballs Recipes

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SLOW COOKER CHEESE STUFFED MEATBALLS AND SAUCE



Slow Cooker Cheese Stuffed Meatballs and Sauce image

This is a Paula Deen recipe and supper delish, very versitile. You can use seasoned sausage and omit seasonings to make it even easier!! I love to use the leftovers to make meatball sandwiches!

Provided by Shannonlizz

Categories     Lunch/Snacks

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 lb ground pork
4 tablespoons fresh parmesan cheese, grated
1 -1 1/2 cup seasoned dry bread crumb
3 large eggs
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, finely minced
1 tablespoon fresh basil, finely chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon dried oregano
4 ounces fresh mozzarella cheese, divided into 12 pieces
3 tablespoons olive oil
2 (24 ounce) jars pasta sauce
2 lbs cooked spaghetti

Steps:

  • In a large mixing bowl combine ground beef, ground pork, parmesan cheese, eggs, salt, pepper, garlic, basil, parsley and oregano.
  • Add bread crumbs 1/2 cup at a time until mixture is not too wet and can be formed into balls easily.
  • Form mixture into 12 balls using your thumb to press a hole into the center (You can also use a cookie scooper to make uniformed balls).
  • Insert a piece of mozzerella into the hole and close the hole by pinching the meat mixture together around it.
  • Heat a large saute pan over medium heat and drizzle olive oil into pan. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. (If prefered you can bake meatballs in a deeper cookie sheet at 350 for about 30 min).
  • Pour red sauce over the meatballs and cook on LOW for approximately 5 hours.
  • Serve meatballs and sauce over spaghetti.

Nutrition Facts : Calories 1074, Fat 51.4, SaturatedFat 17.6, Cholesterol 222.8, Sodium 2105.3, Carbohydrate 97.2, Fiber 10.6, Sugar 25.1, Protein 52.1

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

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

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