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Slow-Cooker Cheese-Stuffed Meatballs

Savory slow-cooker meatballs with a gooey surprise on the inside.
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Spaghetti and meatballs has to be the most family-friendly recipe I can think of. I mean, who doesn't love a good, old-fashioned meatball? Not only are these slow-cooked meatballs are juicy as all get-out, they are oozing with cheese. With minimal prep, they cook themselves all day while you tend to more important things like, catching up on your latest novel, building a blanket fort for the kids or grabbing some coffee with your best friend. Here’s how to make ‘em. 

In a large bowl, mix together ground beef, bread crumbs, Parmesan cheese, eggs, basil, garlic, salt, pepper and Worcestershire sauce.

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Shape mixture into 14 to 16 2-inch meatballs.

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Press one cheese ball into center of each meatball, sealing it inside.

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Heat a large sauté pan over medium-high heat and drizzle olive oil into it. Add meatballs and cook until just browned.

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Pour 1 25-ounce jar of pasta sauce into your slow cooker. Carefully place browned meatballs on top of sauce.

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Pour the second jar of pasta sauce over meatballs. Cover and cook on low for five to six hours.

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Serve meatballs and sauce over a bed of spaghetti.

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