Being a busy Mom, I use my slow cooker at every opportunity and am always looking for new slow cooker recipes that will be easy for me, and pleasing to both my son and I. This recipe, adapted from two different recipes I found from an old Betty Crocker cook book. I make the meatballs the night before to save time. You could also make this using spaghetti sauce instead of the beef gravy. I have tried both and both are equally delicious!
Today, I am sharing this with my favorite link up party, Fiesta Friday. I hope the gang likes it just as much as we do! Enjoy 🙂
Thanks for visiting!
Slow Cooker Cheese Stuffed Meatballs w/Brown Gravy
By: Arl’s World
1 lb lean (at least 80%) ground beef
1/2 cup Progresso bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 clove garlic, minced
2 tablespoons olive oil
8 oz small fresh mozzarella balls
2 jars brown gravy
1 pkg egg noodles
Prepare meatballs the night before to save time. In large bowl, mix beef, bread crumbs, Parmesan cheese, salt, pepper, Worcestershire sauce and eggs. Shape into 14 to 16 (2-inch) meatballs. Press 1 small mozzarella ball into center of each meatball, sealing it inside.
Pour 1 jar of the brown gravy into slow cooker. Carefully place browned meatballs over sauce. Pour second jar of brown gravy over meatballs.
Cook on Low heat setting 5 to 6 hours.
When about 15 minutes are left, cook and drain egg noodles as directed on package. Serve meatballs and sauce over cooked egg noodles.