Slow-Cooker Meatballs in Mini Bread Bowls

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Slow-Cooker Meatballs in Mini Bread Bowls

Prep 20 min
Total 3 hr 20 min
Ingredients 8
Servings 4

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

By Pillsbury Kitchens

Updated November 5, 2018

Make with

Progresso Breadcrumbs

Ingredients

lb lean (at least 80%) ground beef

egg

1/2

cup Progresso™ plain panko crispy bread crumbs

tablespoons milk

teaspoon Italian herb blend

jar (25 oz) marinara sauce

can (11 oz) Pillsbury™ refrigerated French bread

Parmesan cheese, if desired

Steps

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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.

Expert Tips

Brush baked bread bowls with butter and garlic salt or Italian herbs for an interesting flavor twist.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 580
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 33%
Saturated Fat 7g 33% Trans Fat 1g
Cholesterol: 120mg; 39%
Sodium: 1180mg; 49%
Potassium: 860mg; 25%
Total Carbohydrate: 66g; 22%
Dietary Fiber 3g 12% Sugars 15g
Protein: 31g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 15%; 15%
Calcium: 8%; 8%
Iron: 35%; 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;