Slow-Cooker Meatballs in Mini Bread Bowls

Serving these slow cooked meatballs in homemade mini bread bowls is a fun twist on Italian night at home.

  • prep time 20 min
  • total time 3 hr 20 min
  • ingredients 8
  • servings 4

Ingredients

1
lb lean (at least 80%) ground beef
1
egg
1/2
cup Progresso® plain panko crispy bread crumbs
3
tablespoons milk
1
teaspoon Italian herb blend
1
jar (25 oz) marinara sauce
1
can (11 oz) Pillsbury® refrigerated crusty French loaf
Parmesan cheese, if desired
  • 1 In large bowl, mix beef, egg, bread crumbs, milk and herb blend. Shape into 16 meatballs. Spray 4- to 5-quart slow cooker with cooking spray. Add marinara sauce and meatballs to slow cooker. Cover; cook on High heat setting 3 to 4 hours.
  • 2 Meanwhile, heat oven to 350°F. Cut dough into four pieces. Spray underside of jumbo muffin pan. Form dough around muffin cups to make four bowls. Bake 13 to 15 minutes or until bowls are golden brown. Cool slightly. Remove bowls, and cool completely.
  • 3 To serve, spoon 4 meatballs and sauce into each bread bowl. Sprinkle with Parmesan cheese, if desired.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    580
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    120mg
    120%;
    Sodium
    1180mg
    1180%;
    Total Carbohydrate
    66g
    66%
    (Dietary Fiber
    3g
    3%
      Sugars
    15g
    15%
    ),
    Protein
    31g
    31%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    15%;
    Calcium
    8%;
    Iron
    35%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    4 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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