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