VELVEETA® Slow Cooker Cheesy Stuffed Meatballs and Potatoes [Ad]

VELVEETA® Slow Cooker Cheesy Stuffed Meatballs and PotatoesRecipe



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1 slice white bread, torn into small pieces
2 tablespoons milk
1 pound lean ground beef
1/4 cup KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
1 egg, beaten
1 VELVEETA® Mini Blocks (4 oz.), divided
1 tablespoon oil
1 pound baking potatoes (about 2), cut into 2-inch chunks
1 tablespoon (about 1/2 of 0.75-oz. pkg.) GOOD SEASONS Garlic & Herb Dressing Mix
2 tablespoons water


Prep: 45 Minutes
Cook: 4 Hours, 35 Minutes

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, seam side up, in slow cooker. Spoon meatballs next to packet; cover with lid.

COOK on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). Cut remaining VELVEETA into 4 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.

Created date

August 2016