Slow Cooker Cheese Stuffed Meatballs
Prep time
Cook time
Total time
Serves: 6
  • 2lb lean (at least 80%) ground beef
  • ½cup Progresso™ Italian style bread crumbs
  • ¼ cup grated Parmesan cheese
  • 1
  • teaspoon salt
  • 1 teaspoon crushed dried basil leaves
  • ¼ 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
  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.
  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.
Recipe by Family Fresh Meals at