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

Prep time 45 mins
Cook time 4 hrs, 35 mins
Yield

4

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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. 

  6. SERVE potatoes with meatballs.

Cook's Notes

How to Use the Leftover Dressing Mix: Make a quick salad to round out the meal. Whisk remaining 1 Tbsp. dry dressing mix with 2 Tbsp. red wine vinegar, 4-1/2 tsp. water and 1/4 cup oil until blended. Toss with your favorite torn salad greens and cut-up fresh vegetables.