Velveeta Slow Cooker Cheesy Stuffed Meatballs Potatoes Recipes

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.

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.