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Cheesy Slow-Cooker Meatballs and Twisted Garlic Bread

  • Prep 15 min
  • Total 4 hr 15 min
  • Ingredients 8
  • Servings 6

Stuff meatballs with mozzarella cheese for a simple spin on spaghetti, sure to please even your pickiest eaters. MORE+ LESS-

Shawn Syphus Shawn Syphus
May 20, 2015


1 1/2
lb lean (at least 80%) ground beef
cup Progresso™ Italian style bread crumbs
tablespoons milk
egg, slightly beaten
Salt and pepper to taste
mozzarella cheese sticks, cut into small pieces
jar (24 oz) tomato pasta sauce
package (l lb) pasta


Hide Images
  • 1
    In large bowl, mix beef, bread crumbs, milk egg, salt and pepper with hands until well combined. Shape mixture into small balls about the size of a Ping-Pong ball.
  • 2
    With finger, make hole in 1 ball but do not go all the way through. Place 1 piece of cheese in hole; enclose cheese by pinching hole back together. Repeat with remaining beef mixture and cheese pieces.
  • 3
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. Pour pasta sauce into cooker. Place meatballs in sauce.
  • 4
    Cover; cook on Low heat setting 4 hours.
  • 5
    About 25 to 30 minutes before meatballs are done, cook pasta as directed on package; drain.

Expert Tips

  • Try switching out the mozzarella cheese sticks with ones of sharp Cheddar cheese or Colby-Monterey Jack cheese blend.
  • Add a teaspoon each of garlic powder, onion powder and parsley flakes to the beef mixture for an even bigger boost of flavor!
  • Serve with Twisted Garlic Bread.

Nutrition Information

No nutrition information available for this recipe

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