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 meatballs and potato packet, seam side up, in slow cooker; cover with lid.
Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). Cut remaining VELVEETA into small 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. HEINZ 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.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 29g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.