Slow-Cooker Cheese-Stuffed Meatballs

Prep Time: 30 min
Total Time: 5 hr 30 min
Servings: 6


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


  1. 1In 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. 2In 10- to 12-inch skillet, heat oil over medium-high heat. Add meatballs; cook just until browned on all sides.
  3. 3Pour 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. 4Cover; cook on Low heat setting 5 to 6 hours.
  5. 5When about 15 minutes are left, cook and drain pasta as directed on package. Serve meatballs and sauce over cooked spaghetti.


  1. Don’t have spaghetti on hand? Any of your favorite pastas would work great with this recipe.
  2. Use any leftovers for meatball sandwiches the next day!