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.
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.