SLOW-COOKER CHEESE-FILLED SALSA MEATBALLS
Make cheese-filled meatballs today with our Slow-Cooker Cheese-Filled Salsa Meatballs recipe. Party guests will love these cheese-filled meatballs!
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Mix 1/2 cup salsa and seasonings in large bowl until blended. Add meat, bread crumbs and egg; mix just until blended. Shape into 24 (1-inch) meatballs.
- Press 1 cheese cube into center of each meatball, pressing meat mixture around cheese to completely enclose cheese. Place in slow cooker sprayed with cooking spray. Mix tomato sauce and remaining salsa until blended. Pour over meatballs; cover with lid.
- Cook on LOW 3 to 4 hours (or on HIGH 1-1/2 hours) or until meatballs are done (160ºF).
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 5 g
EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY
Here's what you need: crushed tomato, onion, garlic, dried basil, dried oregano, pepper, salt, beef, mild sausage, breadcrumb, onion, parmesan cheese, onion powder, garlic powder, dried thyme, dried oregano, salt, pepper, eggs, mozzarella cheese, whole milk, parsley
Provided by Tasty
Categories Dinner
Yield 14 meatballs
Number Of Ingredients 22
Steps:
- Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
- Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
- Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
- Place meatballs in slow cooker and submerge in sauce.
- Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
- Serve by itself or over pasta.
- Enjoy!
Nutrition Facts : Calories 279 calories, Carbohydrate 20 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams
CHEESE-STUFFED MEATBALLS
I am eating this as I write - it's a recipe I got from the Williams-Sonoma catalog. They came out just delicious and the extra meatballs will be my lunch and dinner this week. One caveat - seal the cheese in the meatballs securely, or it will melt out when simmering in the sauce. It was a bit tedious to make, but not difficult. There are quite a few steps. The sauce was a bit of a pain for me to make (didn't have a tomato press), so I used premade. But I think this is the way I'll make my meatballs from now on!
Provided by Glutton
Categories Pork
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the milk and bread crumbs.
- Whip eggs in separate bowl. Then add to larger bowl along with the meats, parsley, garlic and pepper.
- Mix ingredients briefly with hands.
- Form into 2 inch balls.
- Seal cheese cube into center of each meatball.
- In a large skillet set on medium-high, heat oil to almost-smoking, browing meatballs for about a minute or so.
- Transfer meatballs to tray (lined with paper towels).
- Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer.
- Add meatballs, cover and reduce heat to medium-low.
- Cover, simmer for 30 minutes.
- Uncover and cook for 10 minutes more.
- Serve over pasta with grated cheese, or place in Italian bread buns to make grinders.
Nutrition Facts : Calories 486.7, Fat 30.7, SaturatedFat 12.2, Cholesterol 171.8, Sodium 1306.9, Carbohydrate 19.2, Fiber 2.7, Sugar 6.8, Protein 33
SLOW COOKER CHEESE STUFFED MEATBALLS AND SAUCE
This is a Paula Deen recipe and supper delish, very versitile. You can use seasoned sausage and omit seasonings to make it even easier!! I love to use the leftovers to make meatball sandwiches!
Provided by Shannonlizz
Categories Lunch/Snacks
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine ground beef, ground pork, parmesan cheese, eggs, salt, pepper, garlic, basil, parsley and oregano.
- Add bread crumbs 1/2 cup at a time until mixture is not too wet and can be formed into balls easily.
- Form mixture into 12 balls using your thumb to press a hole into the center (You can also use a cookie scooper to make uniformed balls).
- Insert a piece of mozzerella into the hole and close the hole by pinching the meat mixture together around it.
- Heat a large saute pan over medium heat and drizzle olive oil into pan. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. (If prefered you can bake meatballs in a deeper cookie sheet at 350 for about 30 min).
- Pour red sauce over the meatballs and cook on LOW for approximately 5 hours.
- Serve meatballs and sauce over spaghetti.
Nutrition Facts : Calories 1074, Fat 51.4, SaturatedFat 17.6, Cholesterol 222.8, Sodium 2105.3, Carbohydrate 97.2, Fiber 10.6, Sugar 25.1, Protein 52.1
SLOW-COOKER CHEESE-STUFFED MEATBALLS
Nothing says "home cooking" like a good plate of meatballs. Tiny balls of fresh mozzarella are the "surprise inside" this hearty dish, which uses the slow cooker as a prep shortcut.
Provided by By Corey Valley
Categories Entree
Time 5h30m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- In 10- to 12-inch skillet, heat oil over medium-high heat. Add meatballs; cook just until browned on all sides.
- 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.
- Cover; cook on Low heat setting 5 to 6 hours.
- When about 15 minutes are left, cook and drain pasta as directed on package. Serve meatballs and sauce over cooked spaghetti.
Nutrition Facts : Calories 900, Carbohydrate 84 g, Cholesterol 185 mg, Fat 4, Fiber 7 g, Protein 50 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1890 mg, Sugar 20 g, TransFat 1 g
VELVEETA® SLOW-COOKER CHEESY STUFFED MEATBALLS & POTATOES
Bring scrumptious VELVEETA® Slow-Cooker Cheesy Stuffed Meatballs & Potatoes to your next potluck. People love the taste of cheesy meatballs and potatoes!
Provided by My Food and Family
Categories Home
Number Of Ingredients 11
Steps:
- Place bread in small bowl; drizzle evenly with milk. Let stand 2 min. Mix with meat, Parmesan, garlic and egg in separate bowl just until blended. Shape into 12 meatballs.
- Cut 2 oz. VELVEETA into 12 small pieces. Insert 1 VELVEETA piece into center of each meatball, pressing meat mixture around VELVEETA to completely enclose VELVEETA.
- Heat oil in large nonstick skillet on medium-high heat. Add meatballs; cook 10 to 12 min. or evenly browned, stirring occasionally. Remove from heat.
- Toss potatoes with dressing mix; place on sheet of foil sprayed with cooking spray. Drizzle with water. Fold foil to make packet. Place meatballs and potato packet, seam side up, in slow cooker; cover with lid.
- Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). Cut remaining VELVEETA into small pieces. Partially open foil packet; top potatoes with VELVEETA. Close packet. Cover slow cooker with lid. Cook 5 min. or until VELVEETA is melted.
- Serve potatoes with meatballs.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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